Paneer Makhani Recipe: Tips for Making Butter Paneer

• 3 tablespoons butter or ghee
• 1 teaspoon whole cumin seeds
• 1 small bay leaf
• 4 green cardamom pods, crushed
• 4–6 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1 fresh green chili, like serrano, stemmed and finely minced
• 1 yellow onion, finely chopped, about 1 cup
• 1 14-ounce can tomato sauce
• ½ teaspoon garam masala
• ½ teaspoon ground coriander
• ½ teaspoon cayenne or Kashmiri red chili powder
• ½ teaspoon turmeric
• 1 teaspoon sugar
• Kosher salt, to taste
• 1 block paneer, cut into 1-inch cubes
• ½ teaspoon dried fenugreek leaves (kasuri methi)
• ⅓ cup heavy cream
• ¼ cup chopped fresh cilantro, leaves, and tender stems, for garnish

1. 1

   In a large sauté pan or Dutch oven, heat the butter over medium heat.

2. 2

   Add the cumin, bay leaf, and cardamom and cook until aromatic, about 1 minute.

3. 3

   Add garlic, ginger, and chilies and cook for another 30 seconds.

4. 4

   Add the onion to the ginger-garlic paste and cook until it’s translucent and browning at the edges.

5. 5

   Add the tomato sauce, garam masala, coriander, cayenne, turmeric, and sugar.

6. 6

   Stir the mixture well to combine and season with salt to taste.

7. 7

   Simmer the tomato gravy over low heat for 15–20 minutes, occasionally stirring, allowing it to thicken just slightly.

8. 8

   Add the paneer cubes, dried fenugreek leaves, and 1 cup of water.

9. 9

   Cover and cook until the paneer is soft and warmed through, 2–3 minutes.

10. 10

    Remove the paneer makhani from the heat and allow it to cool slightly before stirring in the cream.

11. 11

    Taste the gravy and adjust the seasoning to preference.

12. 12

    Serve immediately garnished with cilantro.

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