Thermomix Paneer Makhani

A creamy and flavorful Paneer Makhani (Butter Paneer) made easily in the Thermomix. This recipe delivers restaurant-quality taste with minimal effort.

Prep Time

15 minutes

Total Time

55 minutes

Calories

688 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.04/serving

Meal Type:

Lunch•Dinner

Cuisine:

British•Indian•Mediterranean

Main Ingredient:

Vegetarian

Dietary:

Gluten-Free

Mood:

Comfort Food•Light & Fresh•Spicy

Ingredients

Servings

250gPaneer, cubed

£3.50

2tbspButter

£0.30

1largeOnion, roughly chopped

£0.30

2cloves Garlic

£0.15

1inch Ginger

£0.20

400gCrushed Tomatoes

£0.60

0.5cupCashews

£1.50

1tspGaram Masala

£0.10

1tspRed Chili Powder(adjust to taste)

£0.05

0.5tspTurmeric Powder

£0.03

0.3tspSugar

£0.01

0.5tspDried Fenugreek Leaves , crushed(Kasuri Methi)

£0.15

0.5cupHeavy Cream

£0.75

Salt to taste

£0.01

Fresh Coriander Leaves, for garnish

£0.50

Total Cost

£8.15

£2.04 per serving

Instructions

1.
Place onion, garlic, ginger and cashews into the Thermomix bowl and chop 5 sec/speed 5. Scrape down sides.
2.
Add butter to the Thermomix bowl and sauté for 5 min/120°C/speed 1.
3.
Add crushed tomatoes, garam masala, red chili powder, turmeric powder, sugar, and salt to the Thermomix bowl. Cook for 20 min/100°C/speed 1.
4.
Allow the mixture to cool slightly for about 5 minutes.
5.
Blend the sauce until smooth: 30 sec/speed 7. Be careful when blending hot liquids. You may need to do this in batches.
6.
Add the paneer to the Thermomix bowl. Cook for 5 min/90°C/Reverse/speed 1, or until heated through.
7.
Stir in the heavy cream and crushed kasuri methi. Cook for 2 min/90°C/Reverse/speed 1.
8.
Taste and adjust seasoning if needed.
9.
Garnish with fresh coriander leaves and serve hot with rice or naan.

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My Notes

Nutrition Information

Nutrition per serving (325g)

688 kcal / 2877 kJ

Carbs

22g

8% of RDA

Fat

58g

83% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

8 g

9% of RDA

Sodium

202 mg

9% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a richer flavor, use homemade butter.

Adjust the amount of red chili powder to your preferred spice level.

You can substitute heavy cream with cashew cream for a vegan option (soak 1/2 cup cashews in hot water for 30 minutes, then blend with 1/4 cup water until smooth).

If you don't have kasuri methi, you can skip it, but it adds a distinctive flavor.

To prevent the paneer from breaking down, avoid stirring too vigorously.

For a smoky flavor, you can give the paneer a quick sear in a pan before adding it to the sauce.

If the sauce is too thick, add a little water to reach your desired consistency.

Cooking Equipment

Thermomix

Measuring cups and spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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