As promised, here’s the paneer makhani recipe that I shared at yesterday’s New York Times Cafeteria. Their team did a great job of recreating the recipe. It was a lot of fun to step into their kitchen to be greeted with the smells of an Indian home kitchen with packages of authentic Indian spices littering the counter.
7 responses to “Paneer Makhani Recipe”
Yumm… Paneer makhani looks delicious.
This looks awesome! I’m wondering if I can substitute super firm tofu? (But if I get over to the Indian market I’ll definitely look for the paneer cheese).
This sounds divine! I have made paneer with spinach and love it. You don’t have to pre-fry the cheese for this recipe?
@Pavani – thanks! It’s quite delicious. I love the spicy and sweet.
@KateLynn – If you use tofu, I would get the extra firm and pan fry it before adding it to the sauce. I don’t think unfried tofu will hold up as well as unfried paneer (see my next response).
@David – I’ve made this dish both ways – fried paneer and paneer cut up straight from the package into the sauce. Both work well, and for this sauce I almost prefer it fresh. Plus if you skip the frying, it’s so much faster and healthier. If you make a really liquidy curry like Mattar Paneer, I don’t think fresh would work well. Leave me a comment and let me know how it turns out!
Nithya-Goodness, that makhani looks divine. Do you make your own paneer or do you buy it? If you buy it, can you recommend a brand/place to get it? Last time I got some at Kalustyan’s but it wasn’t very good.
Hi Anne – Thanks! I buy mine from the store 🙂 I usually buy it from Kalustyan’s or Little India (across the street and one block south). My favorite brand is Nanak. They sell a few, which I’ve tried, but have found them to be really hard.
Hope that helps! Let me know if you try it out.
Looks amazing! Is there anything I could use instead of the almond butter? I have almost everything else on hand except that!