Easy paneer makhani recipe for creamy curry
Easy paneer makhani recipe for creamy curry
Okay, so I have this thing about paneer makhani. It’s like the ultimate comfort food—creamy, a little spicy, and just so dang good with some warm naan or rice. The first time I had it, I was at this tiny Indian restaurant near my apartment, and I swear, I could’ve eaten the whole bowl by myself. So of course, I had to figure out how to make it at home without burning my kitchen down.
Good news: it’s actually super easy. Like, “I-can’t-believe-I-was-scared-to-try-this” easy. And the best part? You don’t need a million fancy ingredients. Just some basics, a little patience, and maybe a spoon to sneak tastes while it cooks. Let’s do this.
Recipe Card
Recipe Title: Easy paneer makhani recipe for creamy curry
Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes
Calories: 320 kcal per serving
Ingredients:
- 2 tbsp butter (or ghee if you’re fancy)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) tomato sauce or crushed tomatoes
- 1 tsp garam masala
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp chili powder (or more if you like heat)
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1 tbsp sugar (trust me on this)
- 1 tsp salt (adjust to taste)
- 14 oz paneer, cubed
- Fresh cilantro for garnish (if you remember)
Directions:
- Melt the butter in a big pan over medium heat. Throw in the onion and cook until it’s soft and kinda golden, about 5 minutes.
- Add the garlic and ginger, stir for like 30 seconds until it smells amazing.
- Dump in the tomato sauce, all the spices (garam masala, cumin, turmeric, chili powder), and let it simmer for 10 minutes. Stir it sometimes so it doesn’t stick.
- Now, blend this mixture if you want it smooth (I use a blender, but you can skip this if you like it chunky).
- Pour it back into the pan, add the cream, sugar, and salt. Stir it all together and let it cook for another 5 minutes.
- Gently add the paneer cubes and let them warm up in the sauce for 2-3 minutes. Don’t stir too hard or the paneer might break.
- Top with cilantro if you’re feeling fancy. Serve hot with rice or naan. Boom. Done.
See? Not scary at all. And the best part? It tastes like you spent hours on it, but really, it’s just a bunch of stuff thrown in a pan. Magic.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 6g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Butter | Margarine or coconut oil |
| Heavy cream | Coconut milk or yogurt |
| Paneer | Tofu or chicken (but then it’s not paneer makhani, obviously) |
Tips
- Don’t skip the sugar. It balances the tomatoes and makes the sauce taste richer.
- If your sauce is too thick, add a splash of water or milk to thin it out.
- Paneer can be fried first for extra texture, but honestly? I’m lazy, and it’s still delicious without.
FAQ
Q: Can I make this ahead of time?
A: Yep! It actually tastes better the next day. Just store it in the fridge and reheat gently.
Q: Can I freeze leftovers?
A: Sure, but the cream might separate a little when thawed. Still tastes good, though.
Q: My sauce is too spicy. Help!
A> Add more cream or a little honey to calm it down. No shame in that.
That’s it, friends. Easy paneer makhani that’ll make you feel like a kitchen genius. Let me know how it goes if you try it—and if you burn it, well, we’ve all been there. Happy cooking!
