
By Hari Ghotra
Paneer Makhani
My friend made this for me recently and it was different to my version and I was intrigued by her sauce. I went through her recipe and we took the best bits of both our dishes and recreated it with our own new recipe. The sauce is thick, lusciously red and like velvet, the paneer has to be made fresh and left to solidify for at least an hour and then chopped into large cubes. The two parts are then brought together to produce this lovely dish. Once you have tried it with paneer why not add a few vegetables in as well.To buy the main ingredients for my Makhani, check out my curry kit here.
Updated at: Thu, 13 Feb 2025 12:47:17 GMT
Nutrition balance score
Unbalanced
Glycemic Index
30
Low
Glycemic Load
55
High
Nutrition per serving
Calories2211.6 kcal (111%)
Total Fat131.7 g (188%)
Carbs182.9 g (70%)
Sugars143.8 g (160%)
Protein82.7 g (165%)
Sodium3257.7 mg (163%)
Fiber25.2 g (90%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings

400gpaneer
diced

2red onion
medium, roughly chopped

2green chillies
roughly chopped

1 tspginger
grated

4 clovesgarlic
peeled and roughly chopped

cassia bark
4 c m stick

4green cardamom pods

3cloves

5whole black peppercorns

7red tomatoes
ripe, roughly chopped, / 400 g tin plum tomatoes

3 Tbspghee

1 Tbspcumin

2 tspcoriander seeds
crushed

½ tspturmeric

1 tspkashmiri chilli powder

1 tspsalt

1 tspkasoori methi

2 Tbspgreek style yogurt
or cream

1 cupwater
hot

1 Tbsphoney

butter

10mlcream

fresh coriander leaves
chopped
Instructions
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Notes
1 liked
0 disliked
Bland
Crispy
Delicious
Dry
Easy