Paneer Makhani, or Paneer Tika Masala, is one of our absolute guilty pleasures of Indian cuisine. The creamy tomato sauce and warming spice pairs well with basmati or red rice and fresh garlic naan, or for a lighter option, papadam. If feeding a crowd, or planning leftovers, consider a second ‘dry’ curry such as Aloo Gobi.
While most restaurant versions will not epitomize ‘clean living’ we find this recipe truly satisfies with minimal use of heavy cream and butter. Use full-fat versions of each, and you’ll find a little goes a long way; lighter options we’ve tested simply do not turn out as intended.
Pair with a bold red (Malbec or Cabernet Sauvignon) to satisfy your weekend cravings, then get back to your green smoothies in the morning.
- 2 tablespoons of butter
- 1 teaspoon of cumin
- 1 teaspoon of grated ginger
- 1 teaspoon of crushed or chopped garlic
- 1/2 teaspoon of turmeric
- 2 cups of tomato puree
- 1/2 teaspoon of salt
- 1/3 cup of water + more as needed
- 1/5 teaspoons of garam masala
- 1 tablespoon of dried crushed methi leaves also known as fenugreek leaves
- 2 cups or 200 grams of paneer cheese
- 1/2-3/4 cup of half and half cream
- 1/4 cup coriander
- Heat a large pan over medium heat, and melt the butter.
- Add the cumin, ginger, garlic and turmeric and cook until fragrant.
- Stir in the tomato puree, salt, and 1/3 cup of water. Cook for 5 minutes until simmering.
- Add in the garam masala, which will bring a hint of cinnamon to the curry, the chili power and methi leaves.
- At this stage you can add another 1/3 cup of water if needed, cover and simmer for another 5-10 minutes.
- Chop the Paneer into cubes, add into the tomato sauce, and cook for another 5 minutes.
- Serve with rice, naan bread and papadums. Try alongside Aloo Gobi or Saag Paneer.