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Recipe: Twice-As-Tasty Paneer Makhani

May 17, 2022 17:24 IST

Chef Sanjyot Keer gives the classic Paneer Makhani recipe a break by whipping it up with an interesting spicy, nutty gravy.

This version of paneerwallahs' fave dish can be served with jeera rice or steamed rice and parathas or naans for an Indian-inspired feast.

Photograph: California Walnuts

Paneer Makhani

Serves: 3-4



Note: Vegans can consider using this recipe to make Vegan Cheese Makhani or Tofu Makhani. Ideally the tofu should be roasted in a pan with a little oil till light pink. Also the butter and ghee in the recipe should be replaced with cashew butter.

For a Jain version of this recipe, omit the onions, ginger, garlic and up the spice a little and add additional spices or flavours like asafoetida, a dash of mustard oil, chopped leek leaves, ginger powder and a little cream.

For a low-cal version of the recipe skip the butter and ghee and use only the olive oil.

Sanjyot Keer is a chef, content creator and founder of Your Food Lab. He was the food producer of MasterChef India and made it to the Forbes India Tycoons of Tomorrow 2018 list.