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Paneer Makhani

Arjun Gopal

"Delicious Indian dish to be served over rice or with naan. You can substitute tofu for paneer if you like. Feel free to add your own touch with extra lime, cilantro, or any other garnish. Serve hot."
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Ingredients

45 m servings 379 cals
Original recipe yields 4 servings

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Directions

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  1. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir red onion in the hot oil until fragrant, about 1 minute. Add butter, lemon, ginger, garam masala, chili powder, and cumin; stir to coat, about 1 minute.
  2. Stir half-and-half, yogurt, and tomato paste into onion mixture and cook until well mixed and smooth, about 5 minutes.
  3. Heat 1 tablespoon olive oil in a separate skillet over low heat. Pan-fry paneer in the hot oil until slightly brown, about 5 minutes per side. Mix cooked paneer and chickpeas into the spiced cream sauce. Simmer until heated through, about 10 minutes.

Nutrition Facts


Per Serving: 379 calories; 20.8 g fat; 35.9 g carbohydrates; 14.6 g protein; 37 mg cholesterol; 696 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 13 Ratings

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Most helpful positive review

This is my first time cooking Indian food. I made homemade paneer last night. I chose this recipe to use the paneer. I was really impressed with how fresh and delicious this recipe is. The ginge...

Most helpful critical review

It was way to sour from the whole lemon.. Just wasn't great tasting at all. very one dimensional (flavor wise ) Would not make again.

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This is my first time cooking Indian food. I made homemade paneer last night. I chose this recipe to use the paneer. I was really impressed with how fresh and delicious this recipe is. The ginge...

Awesome recipe! It's very rich, but you'll never forget how delicious it is. I doubled the recipe because I knew it wouldn't last long and it didn't. I also added a can of chick peas/garbanzo...

This recipe was excellent. However, it would benefit from a few little additions. 2 teaspoons of coriander powder, 1/2 teaspoon cinnamon, dash of nutmeg, 1/4 teaspoon of dried Kastoori methi l...

This was really good! Just what I was craving.

This was really good, but I thought it was too thick. Maybe add more half and half would do the trick? Thanks for the recipe!

As another commenter said, the whole lemon is a bit too much, it makes the dish sour. Maybe specify a small lemon, or use 1/2 to 3/4 of a medium sized lemon instead. I'll have to play around wit...

I will be making this again many times. Much better then the pre-made one's in a bag and greater quantity and cheaper. I added peas since the picture shows it. I also used about 1 Tbsp fresh ...

This recipe was a good starting point. I made it as instructed except for that I used tofu instead of paneer which worked great! I also left out the chickpeas and added some frozen peas instead ...

It was way to sour from the whole lemon.. Just wasn't great tasting at all. very one dimensional (flavor wise ) Would not make again.