Easy Paneer Makhani Recipe (with Coconut Milk)
A delicious, creamy, spicy coconut curry.
Servings: 4
Ingredients
- 1 c Yellow Onions (finely chopped)
- 1 tbsp Crushed Ginger
- 2 tbsp Garlic (finely chopped)
- 1 c Canned Tomatoes (crushed)
- 1 tbsp Butter
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/4 tsp Turmeric
- 1/8 tsp Cayenne
- 1 tsp Kashmiri Red Chili Powder
- 3/4 tsp Salt
- 1 tsp Fenugreek Leaves
- 1 can Coconut Milk
- 1 tsp Sugar
- 300 g paneer (cubed)
Instructions
- Add oil to pot and lightly roast cumin seeds over medium heat until fragrant.
- Add in onions and sauté until translucent.
- Add in ginger and garlic and sauté for another minute or so.
- Add in coriander powder, garam masala, turmeric, cayenne, kashmiri chili powder, and fenugreek leaves and cook for about another minute.
- Add crushed tomatoes and salt and simmer for 5-7 minutes and keep mixing well.
- Add in coconut milk, sugar, and your paneer, and then simmer mixture on a low medium heat for 15 minutes.
- Optional: if your mixture is too thick you can add in some water too - start with a 1/4c if needed.
Notes
"Makhan" translates to "butter" in hindi, and "makhani" means "to be made with butter." If you want to make the dish a bit lighter though, you can substitute butter with canola oil instead.
You can also add an extra tablespoon of butter on top before serving for an extra rich buttery flavor.
Nutrition
Calories: 493kcal | Carbohydrates: 16g | Protein: 15g | Fat: 43g | Saturated Fat: 30g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 189mg | Potassium: 505mg | Fiber: 2g | Sugar: 5g | Vitamin A: 313IU | Vitamin C: 11mg | Calcium: 426mg | Iron: 5mg
