Paneer Makhani

Diced paneer cooked in spiced tomato and cream finished with butter

Paneer Makhani

Rating: 51

Paneer Makhani


  • Paneer 1" dices : 1 kg
  • Real curries makhani sauce: 1 kg
  • Chicken stock or water : 150 ml (approx)
  • Cream (35%) : 60 ml
  • Butter (soft) : 50 gm
  • Fresh chopped cilantro : 2 tbsp
  • Fresh ginger fine julienne : 1 tsp


  1. Lightly deep fry diced panner. Immediately soak in cold water
  2. Heat Real Curries Makhani Sauce. Mix fried paneer (strain out the water) in the sauce.
  3. Add chicken stock or water to adjust the consistency of the sauce.
  4. Finish with cream and butter sprinkled with chopped fresh coriander leaves and ginger julienne.

Chef's note: Proportion of Paneer sauce is 1:1 ratio by weight.

Real Sauces© and Real Curries© are manufactured by Anjum Fine Foods Inc. Made in Canada