Paneer Makhni
Paneer Makhni

Smita Joshi



Prep Time

: 20

Cooking Time

: 30



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 5.8 g
Sat Fat 1.2 g
Salt 162.0 mg
Sugars 6.87 g
  • Other Items
  1. 200 Grams Paneer (cottage cheese)
  2. Oil 4 tablespoons
  3. 4 Green Cardamoms
  4. 1 teaspoon Cinnamon Powder
  5. 1 teaspoon Ginger Garlic Paste
  6. 2 Green Chillies
  7. Fresh Tomato Puree 3 cups
  8. Salt to taste
  9. 1/2 teaspoons Red Chilli Powder
  10. Fresh Coriander Leaves Chopped 3 tablespoons
  11. Garam Masala Powder 1 teaspoon
  12. Dried Fenugreek Leaves (kasoori methi) 1 teaspoon
  13. 2 tablespoons Honey
  14. 2 tablespoon Cream
  15. 6 Cloves
  1. Cut the paneer into two thick slices. Heat two teaspoons oil in a non-stick pan. Add green cardamoms, cloves, cinnamon, garlic ginger paste and sauté till fragrant.
  2. Add green chillies and continue to sauté.
  3. Cook tomato puree in another non-stick pan with salt till it reduces slightly. Add this to the ginger-garlic masala and cook.
  4. Heat the remaining oil in a grill pan and place the paneer slices on it. Sprinkle some salt and red chilli powder and grill, turning sides once, till both the sides are golden.
  5. Add coriander leaves to the tomato gravy and mix.
  6. Add salt, remaining red chilli powder, garam masala powder, kasoori methi and honey and mix well.
  7. Once the paneer pieces are well grilled, take them and cut into cubes.
  8. Add these cubes to the gravy and mix. Just before serving add cream mix. Serve hot with chapatti.