Nut-Free Paneer Makhani
Indulge in the rich and creamy flavors of Nut-Free Paneer Makhani, a wholesome twist on the classic Indian dish that's perfect for those with nut allergies. This recipe showcases tender cubes of paneer simmered in a velvety tomato-based gravy, made luscious with butter, heavy cream, and aromatic spices like garam masala, coriander, and cumin. By omitting nuts but retaining the signature silkiness with kasuri methi and a touch of honey, this dish achieves a perfect balance of sweet, savory, and mildly spiced flavors. Quick to prepare in just 45 minutes, this nut-free paneer makhani is ideal for a crowd-pleasing dinner. Pair it with fluffy basmati rice or buttery naan for an authentic and satisfying Indian meal. Perfect for families or entertaining guests, this recipe ensures anyone can enjoy the beloved paneer makhani without compromising on taste.
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Recipe Information
Ingredients
- 250 grams Paneer
- 50 grams Butter
- 1 tablespoon Ginger garlic paste
- 4 medium Tomatoes
- 1 small Green chili
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 1 tablespoon Honey
- 100 milliliters Heavy cream
- 1 teaspoon Salt
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 200 milliliters Water
- 1 tablespoon Oil
Instructions
Cut the paneer into cubes and set aside.
Blanch the tomatoes by placing them in boiling water for 3-4 minutes, then remove the skins. Puree the tomatoes using a blender until smooth.
In a large pan, heat 1 tablespoon of oil over medium heat. Add the ginger garlic paste and sauté for 1 minute until fragrant.
Add the tomato puree and cook it for 10-15 minutes on low heat until it thickens and the oil starts to separate from the paste.
Mix in the salt, red chili powder, cumin powder, coriander powder, and garam masala, stirring well to combine.
Add water to the tomato mixture, bring it to a slight boil, then reduce heat to simmer for another 5 minutes.
Gently stir in the butter and honey, followed by the heavy cream, and mix until the sauce is smooth and creamy.
Add the paneer cubes to the sauce and let them simmer for 5 minutes, allowing the flavors to seep into the paneer.
Crush the kasuri methi between your palms and sprinkle over the dish, stirring well.
Garnish with a small drizzle of cream or a sprig of coriander if desired. Serve hot with rice or naan.
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.3 g | 194% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4587 mg | 199% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 37.4 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1584 mg | 122% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1882 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
