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

Level

Easy

Yields

4 servings

Cost

£2.04

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

The Method

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.

Complete the Meal

Starter

Cucumber and Mint Raita Bites on Crispy Poppadums

Cool and refreshing raita served on crispy poppadums, a perfect appetizer to balance spicy Indian dishes.

20 minutes

4 servings

Easy

"These light and refreshing raita bites offer a cooling counterpoint to the rich and spicy Paneer Makhani. The crispy poppadums provide a textural contrast, while the cucumber and mint cleanse the palate, preparing it for the main course."

Dessert

Cardamom and Saffron Infused Mango Kulfi

A creamy and aromatic Indian ice cream, perfect for a light and refreshing dessert after a rich meal.

45 minutes + 6 hours freezing

4 servings

Easy

"Mango Kulfi provides a sweet and aromatic end to the meal. The cardamom and saffron complement the Indian spices used in the Paneer Makhani, while the cold, creamy texture soothes the palate after the richer main course. The natural sweetness of the mango balances the savory flavors."

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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.

Thermomix Paneer Makhani

Ingredients

The Method