Paneer Makhani Simmered in Tomato Cashew Sauce
Soft cubes of paneer gently simmered in a rich, creamy tomato and cashew-based makhani sauce with fragrant Indian spices. This indian-inspired vegetarian (vegetarian) ready in about 60 minutes blends grams, cut into 1-inch cubes paneer, cashew nuts, tomato puree into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 250 grams, cut into 1-inch cubes paneer
- 1/4 cup cashew nuts
- 1 cup tomato puree
- 3 tbsp butter
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp red chili powder
- 1/2 tsp garam masala
- 1 tsp kasuri methi (dried fenugreek leaves)
- 1/4 cup heavy cream
- 1 tsp salt
- 1/2 cup water
- 2 tbsp oil
Instructions
- Step 1: Soak 1/4 cup cashew nuts in warm water for 30 minutes, then blend with 1/2 cup water until smooth and creamy.
- Step 2: Heat 3 tbsp butter and 2 tbsp oil in a pan over medium heat. Add 1 tsp ginger paste and 1 tsp garlic paste, sauté for 1 minute until fragrant.
- Step 3: Stir in 1 cup tomato puree, 1 tsp red chili powder, 1/2 tsp garam masala, and 1 tsp salt. Cook for 5 minutes until the tomato oil separates.
- Step 4: Add the cashew cream to the pan and mix well. Simmer on low heat for 5 minutes until the sauce thickens.
- Step 5: Add 250 grams paneer cubes and 1 tsp kasuri methi. Stir gently to coat the paneer and cook for 5 minutes.
- Step 6: Lower heat and stir in 1/4 cup heavy cream. Cook for another 2 minutes until heated through. Remove from heat and serve with naan or steamed rice.
Frequently asked questions
How long does Paneer Makhani Simmered in Tomato Cashew Sauce take to make?
Total time is about 60 minutes (40 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Paneer Makhani Simmered in Tomato Cashew Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Paneer Makhani Simmered in Tomato Cashew Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Paneer Makhani Simmered in Tomato Cashew Sauce for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Paneer Makhani Simmered in Tomato Cashew Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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