This tasty paneer Makhani is made with tomatoes, cream, cashews and spices. Quick to make and thoroughly delicious, it’s a vegetarian curry all will love.
I mentioned when I shared my fragrant chicken curry that our household is quite a fan of curry, though these days less hot ones since our toddler doesn’t do chili and we’ve fallen out of the habit of having that much ourselves. Plus, I do often feel it’s a sign of a tasty curry if it can stand alone pretty well without the need for blasting your head off with chili (although a bit of chili can be good too). This paneer Makhani is a good case in point as the sauce is incredibly tasty, and while you certainly can add chili, as I have indicated, it works really well without any as well. And another added bonus is it is pretty quick and easy to make. Even if you don’t think you are a fan of Indian food, I’d urge you to give this a try, it’s simply delicious.
How it’s made
The Makhani sauce is made with butter, pureed tomatoes, cream and then in many cases cashew nuts as well as various flavorings. I have adapted a few recipes I found and simplified the process to make the version below which is still pretty authentic to the Punjabi original and, as I say, truly delicious. Even hardened meat eaters will happily dig in (even if it is alongside a meat curry as well).
Tips for making paneer Makhani
There’s not really too much to say on the process of making this as it’s fairly straightforward. A couple tips – make sure you have chopped your ginger and garlic a bit before you puree, just to make sure they have a head start at breaking up and mixing through. Then, once you put the pureed tomato mixture in the pan, make sure you stir it fairly regularly to make sure it doesn’t stick and burn. Finally, once you add the cream it is best not to cook it too vigorously but unlike yoghurt, it is a lot more stable so won’t separate out so don’t worry too much. Really, though, it’s pretty easy and is so tasty you’ll wonder why you didn’t make it before!
I have this habit of going all overboard with curries as I can never decide my favorite, and so when I made this paneer Makhani earlier in the week I also made a chicken curry, particularly for my son, and an eggplant curry. These were served up with rice and bread – we often have naan but this time I saw some nice-looking parathi. All of them were great and we had tons of leftovers, but that’s one of the best things like dishes like this – they are also great the next day, or cold for lunch. I do hope you’ll give it a try, it’s really worth a go.
This tasty paneer Makhani is made with tomatoes, cream, cashews and spices. Quick to make and thoroughly delicious.
- 2 1/2 cups tomatoes 400g, approx 4 tomatoes, roughly chopped
- 1/4 cup raw unsalted cashews 35g
- 1 clove garlic large, peeled and roughly chopped
- 1 tbsp ginger approx 1in/2.5cm piece, peeled and roughly chopped
- 1 green chili roughly chopped (optional)
- 1 tbsp butter 10g
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp sugar
- 2 tbsp heavy cream double cream
- 7 oz paneer 200g, cut in to cubes
- 1 handful cilantro coriander, roughly chopped
Puree together the tomatoes, cashews, ginger, garlic and chili if using until there are no large pieces.
Melt the butter in a pan. Add the cumin seeds and cook for a minute before adding the coriander and turmeric. Stir and cook a minute more.
Add the tomato mixture and the sugar. Cook, stirring now and then, for around 15-20 minutes until it reduces down slightly and you see the butter bubbling through the tomatoes.
Add the cream and paneer, stir and reduce to a simmer and cook another 2-3 minutes.
Stir in the cilantro (or put over the top for decoration and to allow people to do themselves) and serve.
Try these other delicious curries:
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