Quick Tomato Paneer Makhani
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
This is the weeknight makhani: ripe tomato puree, a little butter, Kashmiri chilli colour and soft paneer. No long onion base — just clean tomato silk and a measured cream finish.
Ingredients
How to Make It
Blend chopped ripe tomatoes to a smooth puree without water.
Melt butter; sauté bay leaf and ginger-garlic briefly.
Add tomato puree and chilli powder; cook until thick and less raw.
Add salt, sugar, slit chilli and a splash of water. Simmer.
Add paneer; finish with cream and garam masala. Rest 2 minutes.
Nutrition per serving
* Approximate values per serving
Health Benefits
A short tomato-forward gravy uses less cream than restaurant makhani while still delivering satisfying protein from paneer.
Pro Tips
- →Use sweet-tangy tomatoes, not overly sour ones.
- →Cook puree until oil flecks appear at edges.
- →Do not boil hard after cream.
Variations
- 1Add 4 cashews to the puree for extra body.
- 2Swap cream for 2 tbsp milk reduced slightly.
Frequently Asked Questions
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