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Paneer Makhani - Entrees (Veg)
Preparation time: 20 minutes
Cook Time: 35 minutes
Cottage cheese simmered in rich tomato gravy
For the gravy:
  • 1lb / (500 g) cottage cheese (Paneer, cubed into 1 inch pieces),
  • 4 medium-sized onions
  • 3 medium tomatoes pureed
  • 5 tbsp oil
  • 1¾ oz cashews
  • ¼ tsp cumin seeds (jeera)
  • 2–3 pieces small deseeded cardamom (elaichi)
  • 3–4 peppercorns
  • 2 bay leaves (Tej patta)
  • 1 cinnamon stick
  • 1 tsp garam masala (Indian spice powder)
  • 3 small green chilies chopped fine
  • ¼ cup finely chopped coriander leaves
  • ½ tsp dried fenugreek leaves (kasoori methi)
  • 1½ tsp salt (or as per taste)
  • 1 tsp red chili powder (or as per taste)
  • ½ tsp turmeric (haldi) powder
  • 2 tsp tomato ketchup
  • 1 tsp sugar or 1 tsp honey
  • ¾ cup water (lukewarm)
  • ½ cup half-and-half or ½ cup heavy whipping cream
Marinade Ingredients:
  • 1cup yogurt whisked
  • 3 tsp sour cream
  • ¼ tsp tandoori color Orange food coloring, (store bought from Indian store)
  • 2 tsp garam masala (blend of Indian spices)
  • 2 tsp ginger-garlic paste)
  • ½ tsp lemon juice1 tsp salt
  • ½ tsp red chili powder

Marinate the cottage cheese pieces (paneer pieces)

  • In a mixing bowl take 1 cup whisked yogurt, add in 3 tsp of sour cream, ginger garlic paste, garam masala (Indian spice powder), lemon juice, salt and orange food color (Tandoori color) , mix all the above into the yogurt and add in the cubed cottage cheese pieces, mix well and allow to marinate for about 30 minutes.
  • Heat oven to 375 degrees, and arrange the marinated cubes on a greased baking tray and grill for about 10 minutes. Mix together and Keep aside for 30 minutes, later grill these cubes in a nonstick grill pan in the oven at 375ºF for 10 minutes.


  • In a mixer grind the onions, cilantro, peppercorns, cinnamon stick, ginger, garlic, green chilies, and cumin seeds to prepare an onion paste.
  • Heat the oil in a kadai (cooking wok). Add the onions paste, cardamom; keep stirring until the onions turn slightly into a golden color.
  • Add 1 tsp garam masala (Indian spice powder) salt, red chili powder, turmeric, tomato ketchup, sugar, tomato puree, fenugreek leaves. Simmer for about 10 minutes, until the gravy gets sauce like consistency. Soak the cashews in ¼ cup water and grind into a thick paste Add the cashew paste to the onion gravy and stir. Add ½ cup water and continue to simmer on low heat.
  • Add the half-and-half to the gravy. Cover with lid and continue cooking on low heat..
    Add the grilled cottage cheese cubes to the prepared gravy; let it boil together for about 5 minutes Garnish with finely chopped fresh coriander leaves.
  • Serve hot with Indian bread.