This easy Paneer Makhani recipe features tender paneer cubes simmered in a rich, creamy tomato-based gravy made with NJM’s Coconut Milk or Cashew Milk. It’s mildly spiced, slightly sweet, and perfect for a comforting Indian meal with rice or roti.

Preparation Time: 15–20 minutes

🍛 Ingredients

• 200g paneer, cut into cubes

• 1 cup tomato purée (fresh or canned)

• 1 small onion, finely chopped

• 1 tablespoon ginger-garlic paste

• 300 ml NJM’s Coconut Milk or NJM’s Cashew Milk

• 2 tablespoons butter or oil

• 1 tablespoon kasuri methi (dried fenugreek leaves)

• 1 teaspoon garam masala

• 1 teaspoon turmeric powder

• 1 teaspoon red chilli powder (adjust to taste)

• 1 teaspoon sugar (optional, to balance the flavours)

• Salt to taste

• Fresh coriander leaves for garnish

🍽️ Instructions

1. Sauté Onions
   Heat butter or oil in a pan over medium heat. Add the chopped onion and sauté until golden brown. Add ginger-garlic paste and cook for 1–2 minutes until fragrant.

2. Cook Tomato Purée
   Add the tomato purée to the pan and cook for 5–7 minutes, until the oil begins to separate from the mixture.

3. Add Spices
   Stir in turmeric powder, red chilli powder, and garam masala. Mix well and cook for another 2 minutes.

4. Add Coconut or Cashew Milk
   Slowly pour in NJM’s Coconut Milk or Cashew Milk, stirring continuously to keep the mixture smooth. Add sugar (if using) and salt to taste. Let the gravy simmer on low heat for about 5 minutes, allowing it to thicken slightly.

5. Add Paneer
   Gently place the paneer cubes into the gravy and stir to coat evenly. Cook for 3–4 minutes until the paneer is warmed through.

6. Finish with Kasuri Methi
   Crush the kasuri methi between your palms and sprinkle it into the pan. Stir gently and turn off the heat.

7. Garnish and Serve
   Garnish with fresh coriander leaves and serve hot with steamed rice, naan, or roti.