Creamy Buttery Paneer Curry — Paneer Makhani
A creamy North Indian curry of paneer in a buttery tomato-cream gravy with cashew, kasuri methi, and a touch of honey for balance.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 400g paneer into 1-inch cubes. Soak 20 cashews in hot water 10 minutes, then drain. Crush 2 tsp kasuri methi. Chop 2 tbsp fresh coriander. Measure all spices and ingredients.
Bloom
Heat 1 tbsp oil and 2 tbsp butter in a heavy skillet over medium heat. Add 2 tbsp ginger-garlic paste, cook 1 minute until raw smell fades. Add 300g tomato puree, 2 tsp tomato paste, 2 tsp Kashmiri chilli powder, 0.5 tsp cumin, 0.5 tsp coriander, and 1 tsp salt.
Simmer
Cook on medium-low heat 8–9 minutes, stirring often, until oil beads at the edges and sauce darkens noticeably. While sauce simmers, blend drained cashews with 1/4 cup water to a smooth paste.
Build
Stir cashew paste into tomato base, cook 2 minutes on low until thickened. Add 1/4 cup + 2 tbsp heavy cream and 1 tsp honey, stir gently and simmer 2 minutes on low until sauce coats the back of a spoon.
Finish
Add paneer cubes and toss gently for 2 minutes on low to warm through and coat—do not stir vigorously. Stir in remaining 2 tbsp butter, 1 tsp garam masala, and crushed kasuri methi off the heat. Rest 1 minute covered.
Plate
Transfer to a serving bowl, garnish with fresh coriander, and serve with naan, paratha, or basmati rice alongside mango pickle and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.