Slow Cooker Paneer Makhani

Paneer Makhani!

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!

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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 masalaFullSizeRender (12)
  • 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

  1. **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!
  2. In a blender, add the onions and tiger chilies and make it a puree
  3. 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.
  4. Mix the ingredients together and cook the sauce for 8 hours on low or 4 hours on high.
  5. 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!
  6. Enjoy 🙂
Finished product 🙂

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