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Paneer Makhani

Indian food is my favourite food ever, I love the creamy sauce and the fluffy naan bread which is usually served with it. However, Indian takeaway is quite high in fat and not the healthiest option. Therefore, I decided to create a healthier version which has the same great taste and is cheaper as it is prepared at home. Serve it with some homemade naan bread or basmati rice. The sauce is completely vegan and you can use tofu instead of paneer.

Preparation Time: 15 mins

Cooking Time: 40 mins

Total Time: 55 mins

Servings: 4 people



1 small white onion

3 garlic cloves

15 g fresh ginger

3 tsp garam masala

1 tsp ground cumin

2 tsp ground coriander

1 cardamom pod (grains only)

1/4 tsp chilli powder

2 tins tomato cubes

300 ml vegetable stock

150 g cashews



400 g paneer cheese



1. Finely chop the onion, garlic and ginger.

2. In a large pot, heat some sunflower oil and fry the onion, garlic and ginger for 5 minutes. Add the spices and fry for another minute. Deglaze with tomato cubes and vegetable stock and add the cashews. Cover with a lid and let simmer for 30 minutes.

3. Pour the sauce into a food processor and blend until it is creamy. Season with salt and pepper.

4. Pour the sauce back to the pot and add the cubed paneer cheese. Heat everything for about 5 minutes.


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Paneer Makhani
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