Paneer Makhani

Paneer Makhani

9
Arjun Gopal 2

"Delicious Indian dish to be served over rice or with naan. You can substitute tofu for paneer if you like. Feel free to add your own touch with extra lime, cilantro, or any other garnish. Serve hot."
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Ingredients

45 m servings 379 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 696 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir red onion in the hot oil until fragrant, about 1 minute. Add butter, lemon, ginger, garam masala, chili powder, and cumin; stir to coat, about 1 minute.
  2. Stir half-and-half, yogurt, and tomato paste into onion mixture and cook until well mixed and smooth, about 5 minutes.
  3. Heat 1 tablespoon olive oil in a separate skillet over low heat. Pan-fry paneer in the hot oil until slightly brown, about 5 minutes per side. Mix cooked paneer and chickpeas into the spiced cream sauce. Simmer until heated through, about 10 minutes.

Reviews

9
  1. 11 Ratings

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Most helpful positive review

This is my first time cooking Indian food. I made homemade paneer last night. I chose this recipe to use the paneer. I was really impressed with how fresh and delicious this recipe is. The ginge...

Most helpful critical review

It was way to sour from the whole lemon.. Just wasn't great tasting at all. very one dimensional (flavor wise ) Would not make again.

This is my first time cooking Indian food. I made homemade paneer last night. I chose this recipe to use the paneer. I was really impressed with how fresh and delicious this recipe is. The ginge...

Awesome recipe! It's very rich, but you'll never forget how delicious it is. I doubled the recipe because I knew it wouldn't last long and it didn't. I also added a can of chick peas/garbanzo...

This recipe was excellent. However, it would benefit from a few little additions. 2 teaspoons of coriander powder, 1/2 teaspoon cinnamon, dash of nutmeg, 1/4 teaspoon of dried Kastoori methi l...

This was really good! Just what I was craving.

This was really good, but I thought it was too thick. Maybe add more half and half would do the trick? Thanks for the recipe!

This recipe was a good starting point. I made it as instructed except for that I used tofu instead of paneer which worked great! I also left out the chickpeas and added some frozen peas instead ...

It was way to sour from the whole lemon.. Just wasn't great tasting at all. very one dimensional (flavor wise ) Would not make again.

this is delicious!! man it's the kind of thing that's so tasty it's hard to stop eating :-/ at least for me. every bit as good as what i've tried in Indian restaurants. For me the flavoring wa...

I cooked this last night as I had Paneer left over and the recipe sounded good to me. Only thing is that I added 3 puréed tomatoes so it won't be too thick. Also I left out the butter and half-a...