The basic sauce base for this, I’ve found in my experience with Indian cooking, is that this is the universal sauce for any of the famous beloved Indian dishes!
Now I know for you meat eaters, it’s Chicken Makhani, but I promise you – the cheese cubes are WORTH IT! You DEFINITELY won’t miss the meat with this one! 🙂
This time around, I actually made this dish in the slow cooker, and I swear, it is probably the most flavorful thing I’ve EVER eaten, minus the baby sitting I usually encounter when I make this dish!
Ingredients for Paneer Makhani
- 2-3 packets of fried paneer (You can find this in the freezer section usually of an Indian store – if you cannot find it, regular paneer is just as fine! (**SEE STEP 1 ON HOW TO PREPARE**)
- 2 cans of 28-oz crushed tomatoes (make sure to check if it’s salt free or not and add salt to your dish accordingly!)
- 3-4 Vidalia onions quartered
- 5-6 tiger chilies
- 2 tablespoons of garlic/ginger paste
- 1.5 teaspoons of Kashmiri Mirch
- 1.5 teaspoon of cumin powder
- 1.5 teaspoon of coriander powder
- 2 tablespoons of tandoori masala
- 1.5 teaspoon of garam masala
- 1.5 cup of water
- 2 teaspoons of Kasoori Methi (dried Fenugreek leaves) – any brand is fine, but I used MDH!
- 2 bay leaves
- Salt to taste
- 1/2 lime’s juice
- 1 cup of heavy cream (you can go healthy and do one cup of greek yogurt instead!)
- Optional: 1 stick of butter (the secret weapon that makes this dish SO DANG GOOD)
- Cilantro for garnish
Directions for Slow Cooker Paneer Makhani
- **If you could not find fried paneer in the Indian stores and found regular paneer:
- Make sure the Paneer cubes are about 1 inch
- Spray a baking sheet with non – stick spray
- Place the cubes and bake for about 10-15 minutes or until a little char is present on the paneer and set aside!
- In a blender, add the onions and tiger chilies and make it a puree
- In a slow cooker, add the crushed tomato cans, onion puree, garlic/ginger paste, water, cumin powder, coriander powder, garam masala, kashmiri mirch, tandoori masala, Kasoori Methi and salt.
- Mix the ingredients together and cook the sauce for 8 hours on low or 4 hours on high.
- The last one and a half hour (about 6.5 hours – on low in OR about 2.5 hours in – on high), add in the paneer and add in the lime juice, butter, and heavy cream and allow everything to cook together!
- Enjoy 🙂