Recipe: Paneer Makhani (Butter Paneer)
Can we all just get a look at this.
My mother loves Indian food. It’s not my cup of tea, but for her… well… I’ll do anything. We decided that during our snow storm we were going to try and make a paneer dish to fulfill all of our needs: We wanted something vegetarian… We wanted something cheesy… We wanted something saucy…
And this? Well… this was all of those things.
We altered it quite a bit for what we had with us and what our taste preferences were. For the original recipe from Serious Eats, click here.
Also check out my experience of making this delicious paneer cheese here!
- 2 Tablespoons unsalted butter
- 1 medium onion, sliced
- 1 (1.5-inch) knob of ginger, chopped
- 1 tsp Kosher salt, or to taste
- 1 (28-ounce) can whole peeled tomatoes
- ½ teaspoon cinnamon
- 3 Tablespoons honey
- ¼ cup heavy cream
- 2 Tablespoons Garam Masala
- 10 Ounces frozen spinach, thawed and drained
- ¾ soft paneer, diced into cubes
- Melt the butter in a saucepan. Add onion, ginger, and ½ teaspoon of salt. Cook until the onions begin to caramelize, about 5 minutes.
- While it cooks, begin to hand crush the tomatoes. Add the tomatoes, cinnamon, and honey to the saucepan. Continue to press tomatoes to crush them more. Cook, uncovered, until the sauce thickens so there is only a little liquid left. This should be around 12 minutes.
- : Transfer sauce to a bowl and use an immersion blender to puree until it becomes smooth. If you don't have an immersion blender, you can use a blender. Strain the puree back into the pot and add salt, cream, and garam masala.
- Stir the spinach into the sauce, then add the cubed paneer. If using soft paneer, spoon liquid on top to insure no breakage. Warm for 5 minutes, then serve with a side of rice or naan.