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Paneer Makhani Recipe


  • 2 cups Paneer (cut into cubes)
  • 2 tbsp Original Super Ghee (you can use any Super Ghee)
  • 15 cashew nuts
  • 2 cups tomatoes
  • 1 tbsp concentrated tomato puree (optional)
  • 1/4 tsp cardamom powder
  • 1 inch cinnamon 
  • 2 cloves
  • 2-3 green chillies
  • 2 tsp ginger minced
  • 1 tbsp garlic minced
  • 1 tbsp coriander powder
  • 1 tsp turmeric powder
  • 1 bay leaf
  • 1/2 tsp red chilli powder (adjust as needed)
  • 2 tsp sugar
  • 1 tsp garam masala
  • 1 tsp fenugreek leaves
  • 1/2 cup double cream


  1. Heat 1 tbsp of Ghee in a pan on medium heat. Once the ghee is hot, add the bay leaf, cinnamon stick, cloves and sauté for few seconds.
  2. Then add the the onion, garlic, ginger, green chillies and sauté for 2 to 3 minutes until the onion is translucent.
  3. Add the tomatoes and cashews and mix. Then add 1 cup of water. Cover the pan and cook on medium heat for 15 minutes.
  4. After 15 minutes, remove the pan from heat. Remove the bay leaf, cinnamon stick and cloves.
  5. Let the mixture cool down a bit and then transfer to a blender. Grind the mixture to a smooth paste and set aside.
  6. To the same pan now add the remaining Ghee, add red chilli powder and fry for few seconds.
  7. Then add the tomato mixture paste back into the pan along with the garam masala, cardamom powder, coriander powder, sugar, salt and concentrated tomato puree (if using). Mix well and cook for 1-2 minutes. Then add the cream and mix.
  8. Add in the paneer and cook for 3 to 5 minutes on medium heat. Finally add crushed fenugreek leaves.
  9. Garnish paneer makhani with cilantro and serve hot with naan or rice!
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