This Easy Paneer Makhani – Paneer Butter Masala is a quick and easy meal that comes together quickly. Delicious and perfect for meal prep, this paneer recipe will become your go-to.
A fun twist on my Easy Paneer Makhani – Paneer Butter Masala recipe is that I have not used cashew nuts. The paneer is soaked in milk and is cooked in a savory tomato curry and topped off with heavy whipping cream.
What is paneer?
Paneer is a squeaky, fresh cheese from the Indian subcontinent. It is a vegetarian’s companion and is made by curdling milk with a vegetable-derived acid, for instance lemon juice. It has a milky flavor.
Paneer is amazingly versatile and adaptable. It absorbs the flavors of the spices it’s paired with. Additionally, it is an affordable and versatile vegetarian protein source. For this recipe, I used Haldiram brand of paneer. After, trying a variety of paneer types I have zeroed in on this one. It’s super soft, moist and without preservatives. It can be found in the frozen section, in the deep freezer in Indian grocery stores. I typically thaw it by keeping it in the refrigerator overnight. You can also microwave it on high for 5 minutes if in a time bind.
Ingredients used – Butter (unsalted), milk, onion, cumin seeds (jeera), bay leaf, whole black cardamom pod (kali elaichi), whole cloves (laung), ginger garlic paste (either freshly minced in equal quantities or store bought), kashmiri chili powder, ground cumin (jeera powder), ground coriander (dhaniya powder), ground turmeric (haldi), garam masala, salt, bell pepper, tomatoes, kasuri methi, heavy whipping cream, cilantro, and paneer.
How do I make this Easy Paneer Makhani – Paneer Butter Masala recipe?
First, dice the paneer to 1-inch cubes. Second, soak the paneer in a bowl in ½ cup milk for about 10 minutes. This step is crucial. It helps provide a rich flavor and softens the paneer. Third rinse and grate the onion. Fourth, puree the tomato.
When you are ready to cook, place a pan on medium-heat, and add butter to it. Further add cumin seeds, bay leaf, black cardamom pods, and cloves. Once the cumin seeds splutter, add in grated/minced onions and sauté them until they turn golden-brown. Keep stirring and make sure they don’t burn. Further add in chopped ginger garlic paste. Stir well. Furthermore, add in the spices (Kashmiri chili powder, ground cumin (jeera powder), ground coriander (dhaniya powder), ground turmeric (haldi), and salt. Stir well. Then add in the bell pepper and let it sauté for about two minutes.
Next, add in pureed tomatoes and let them sauté for 4 to 5 minutes. Moreover, keep stirring. Further add in the milk and paneer, and cover the pan with a lid and cook for 5 to 6 minutes on medium heat until bell peppers are slightly softened.
Finally add in garam masala, heavy whipping cream and Kasuri methi. Mix well and turn off the flame. Transfer to a serving bowl and garnish with some cream cilantro.
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Try some of our other recipes
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Also try some of our Instant Pot recipes.
Easy Paneer Makhani – Paneer Butter Masala
Ingredients
- 12.6 oz paneer (haldiram brand or preferred brand or homemade)
- 1/2 cup milk
- 1 bell pepper (capsicum)
- 1 onion, small, grated (1/2 cup grated)
- 2 tomatoes (1 and 1/2 cup pureed)
- 3 tbsp butter, unsalted
- 1 tsp cumin seeds (jeera)
- 1 dried bay leaf (tej patta)
- 2 whole black cardamom pods (kali elaichi)
- 2 whole cloves (laung)
- 1 tbsp ginger garlic paste
- 2 and 1/2 tsp kashmiri chili powder
- 1 tsp ground cumin
- 2 and 1/2 tsp ground coriander (dhaniya powder)
- 1/2 tsp ground turmeric (haldi)
- 1 and 3/4 tsp salt
- 1/2 tsp garam masala
- 3 tbsp heavy whipping cream
- 1 tbsp dried fenugreek leaves (kasoori methi/ kasuri methi) (crush kasuri methi between your palms before adding)
- 1/4 cup cilantro leaves (to garnish)
Instructions
Prep
- Dice the paneer to 1-inch cubes. Soak the paneer in a bowl in ½ cup milk for about 10 minutes.
- Rinse and grate the onion.
- Puree the tomato.
- Rinse and chop the bell pepper to 1 inch cubes.
- Rinse and chop the cilantro finely.
Cook
- Place a pan on medium-heat, and add butter to it. Add in cumin seeds, bay leaf, black cardamom pods, and cloves.
- Once the cumin seeds splutter, add in grated/minced onions and sauté them until they turn golden-brown. Keep stirring and make sure they don’t burn. Further add in chopped ginger garlic paste. Stir well.
- Add in the spices (Kashmiri chili powder, ground cumin, ground coriander, ground turmeric) and salt. Stir well. Then add in the bell pepper and let it sauté for about two minutes.
- Add in pureed tomatoes and let them sauté for 4 to 5 minutes. Moreover, keep stirring. Further add in the milk and paneer, and cover the pan with a lid and cook for 5 to 6 minutes on medium heat until bell peppers are slightly softened.
- Finally add in garam masala, heavy whipping cream and Kasuri methi. Mix well and turn off the flame. Transfer to a serving bowl and garnish with some cream cilantro. Serve with naan or steamed rice.
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