Palak Paneer Makhani

Paneer and Spinach cooked in spiced tomato sauce and finished with cream and butter

Palak Paneer Makhani

Rating: 51

Palak 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 paneer. Immediately soak in cold water.
  2. Heat Real Curries Makhani Sauce. Mix friend paneer (strain out the water) in the sauce.
  3. Add chicken stock or water to adjust 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 to sauce is 1:1 ratio by weight.

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