Paneer Makhani Simmered in Tomato Cashew Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 40 min Cook: 20 min Serves 3 Indian cuisine 420 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Add the cashew cream to the pan and mix well. Simmer on low heat for 5 minutes until the sauce thickens.
  5. Step 5: Add 250 grams paneer cubes and 1 tsp kasuri methi. Stir gently to coat the paneer and cook for 5 minutes.
  6. 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.

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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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