Paneer Makhani Simmered in Tomato Cashew Sauce

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft cubes of paneer gently simmered in a rich, creamy tomato and cashew-based makhani sauce with fragrant Indian spices. This Indian-inspired vegetarian recipe, ready in about 60 minutes, blends 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

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

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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.