Ingredients
Method
- Simmer the tomatoes and cashews in 1/2 cup water for 10 minutes, then blend until very smooth.
- Heat butter and oil, add the bay leaf and ginger-garlic paste and cook for 1 minute.
- Add the tomato-cashew puree and chilli powder and simmer for 8 to 10 minutes, stirring, until thick and glossy.
- Add sugar, salt and garam masala, then the paneer. Simmer for 3 minutes.
- Stir in cream and crushed kasuri methi. Serve with naan, paratha or jeera rice.
The spices that matter
Used for the rich red colour of tandoori dishes, rogan josh, butter chicken and many restaurant-style curries without making them very hot.
No kashmiri chilli? Sweet or smoked paprika is the easiest swap for colour. Byadgi chilli, from Karnataka, is similar.
Crushed between the palms and sprinkled on butter chicken, paneer makhani, dal makhani and naan dough at the end of cooking.
No dried fenugreek leaves? Dried celery leaves give a similar note. Fresh methi leaves can be used in larger amounts.
The most common first spice in a tadka: crackle the seeds in hot oil or ghee before adding onions, dal or vegetables. Roasted and ground, it goes int…
No cumin? Caraway or shahi jeera are the closest whole-seed swaps. For ground cumin, use a little extra ground coriander with a pinch of chilli.
Nice to have
The blend to use
Garam masala (Punjabi style): The best-known Indian spice mix: warm, aromatic and only mildly hot. Every household has its own version; this one is a classic Punjabi-sty…
Salt, oil or ghee, onions, ginger, garlic and fresh herbs are assumed. See how to make a tadka for the order to add whole spices.
Dishes with similar spices
Frequently asked questions
How long does paneer makhani take to make?
About 15 minutes to prepare and 25 minutes to cook.
What spices are in paneer makhani?
The essentials are kashmiri chilli, dried fenugreek leaves, cumin. Nice to have: green cardamom, cashews (for gravies).
Tips from travellers
Use Paneer makhani differently at home? Share your tip. The first good one goes right here.