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Paneer Makhani

Cottage cheese in rich buttery curry

Serving 6 persons

Preparation Time: 10 minutes

Cooking Time: 20 minutes



500 GramsCottage Cheese (Paneer)
2 LargeFinely Chopped Onions
4 TablespoonTomato Paste or
6 MediumDiced Tomatoes
1 TablespoonGinger Paste
Green Chillies to taste
1 TablespoonGarlic Paste
2 TablespoonCream
0.5 CupCooking Oil

Dry Spices

1 TablespoonWhole Cumin Seeds
1 TeaspoonCumin Powder
1 TeaspoonCoriander Powder
1 TeaspoonTurmeric Powder (Haldi)
1 TeaspoonSugar
4 Cloves
1 Crushed Black Cardamom
2 Crushed Green Cardamom
1 TeaspoonNutmeg (optional)
1 Ground Anise
4 Bay Leaves
Salt To Taste

For Garnish

2 TablespoonButter
2 TablespoonFinely Chopped Coriander leaves



  1. Dice Cottage cheese in cubes and set aside. In a fry pan heat the oil and add cumin seeds when starts crackling add bay leaves, black cardamom, green cardamom, cloves and fry them for 1 minutes at medium flame. Add onions and fry them till they turn golden brown.

  2. Then add green chili paste, ginger paste and garlic paste and fry the masala well and rest of the dry spices one by one and fry it for 2 minutes at medium high flame.

  3. Add fresh tomato paste or tinned paste and fry it till the masala leaves 2 cups of water and boil it and turn the flame medium and cook it for almost 5 minutes.

  4. Add cream and mix it well and add cottage cheese and cook it for another 5 minutes.

  5. Remove it from the flame pour it in a serving bowl. Garnish it with green coriander leaves and add top it with butter cut it small cubes.

  6. It can be served with pranthas, chapatti or rice

Panner Makhani, Paneer Curry, Indian Recipe, Vegetarian Recipe, Tasty Recipe, Punjabi Recipe, Dinner Recipe

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