Easy Homemade Paneer Makhani

Friends and family are always asking for my vegetarian recipes. This is one of those favorite recipes that we have enjoyed. It’s not hard to find great vegetarian recipes that don’t require a lot of time and effort. Our Paneer Makhani recipe isn’t difficult, and easy to make your own.

makhani recipe

It’s pretty easy and very flavorful. You simply just need to add the spices, cheese, and water, tomatoes and let it simmer a while.  This is a recipe that can probably be adapted to the slow cooker pretty easy.  I usually just toss it in the dutch oven when I get home and let it do it’s thing while I cook up a pot of basmati rice for the side.

Let me know what you think!  ~ Crysta

 

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MICH7463


Paneer Makhani


CategoryDifficultyIntermediate
Yields4 Servings
Prep Time5 minsCook Time35 minsTotal Time40 mins


My family loves Indian food. So I started making it at home and found that it was pretty easy to make something that everyone loves. It's gluten free and vegetarian. You can spice it up or mellow it out, it's all up to you.


Ingredients
 1 lb Paneer - Indian Cheese
 5 medium ripe tomatoes or 1 can crushed tomatoes
 4 cloves garlic
 3 tbsp butter
 ½ tsp chili powder
 1 tsp cumin
 1 tsp tumeric
 2 tbsp garam masala powder
 2 tsp honey
 1 tsp ginger - ground
 2 cups water
 1 cup heavy cream or coconut milk



1

In a Dutch oven add your butter, tomatoes, garlic and spices and water and bring to a simmer 15-20 minutes.

2

Dice the paneer into thick cubes and add to your tomato mixture and add your honey and let that simmer for 10 minutes on a low to medium heat.

3

Add cream and stir gently. If it is too spicy, add more cream. On a low simmer let it rest 5 minutes.

I love this with rice or naan. But be creative and make it your own!

 

Ingredients

Ingredients
 1 lb Paneer - Indian Cheese
 5 medium ripe tomatoes or 1 can crushed tomatoes
 4 cloves garlic
 3 tbsp butter
 ½ tsp chili powder
 1 tsp cumin
 1 tsp tumeric
 2 tbsp garam masala powder
 2 tsp honey
 1 tsp ginger - ground
 2 cups water
 1 cup heavy cream or coconut milk

Directions

1

In a Dutch oven add your butter, tomatoes, garlic and spices and water and bring to a simmer 15-20 minutes.

2

Dice the paneer into thick cubes and add to your tomato mixture and add your honey and let that simmer for 10 minutes on a low to medium heat.

3

Add cream and stir gently. If it is too spicy, add more cream. On a low simmer let it rest 5 minutes.

I love this with rice or naan. But be creative and make it your own!

Paneer Makhani

Helpful Links:



Ground Cumin, Naturally Organic Roasted – $6.00

from: RawSpiceBar


Garam Masala, Freshly Ground – 4 oz – $18.00

from: RawSpiceBar

Please note that if you click on one of these links, I may be compensated for that purchase.

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