Paneer Makhani

(Adapted from Chef In You)


  • 1 block Paneer cheese, cut into 1 inch cubes
  • 1 red onion, chopped
  • 3 tbsp ghee
  • 1/2 can tomato paste
  • 2 jalapeno peppers, sliced
  • 3 cloves garlic, minced
  • 2 inch ginger piece, peeled and diced
  • 1 tsp ground cumin
  • 1 tsp Tandoori Masala spice mix
  • 1/2 tsp cardamom powder
  • 1 tsp sugar
  • 1/4 to 1/2 cup heavy cream (if you want to go lighter you can substitute yogourt)
  • salt to tase
  • Cilantro to garnish


Place the paneer cubes into a large bowl and pour boiling water over top to cover. Allow to soak for 10 minutes, then drain and set aside. Heat 1 tbsp ghee in a skillet and sautee onion, ginger, garlic and jalapeno. When soft, transfer the aromatics to a blender and blend until smooth. Add the remaining ghee to the skillet and cook the onion paste. Add tomato paste and the spices and simmer for about 10 minutes. Add sugar and salt to taste. Drop the paneer cubes into the mixture and gently stir to incorporate them into the sauce. Finally, add cream and stir again gently. Garnish with cilantro and serve with Naan.

Printable Recipe


  1. Paneer Makhani and Home-made Naan « Soph n' Stuff - February 2, 2012

    […] Paneer Makhani […]

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