Soft paneer cubes simmered in a silky, butter-rich tomato gravy infused with Kashmiri chili, fragrant kasuri methi, and cream.
Lunch · 15 min prep · 25 min cook · serves 4 Newly added
Ingredients
- 250 g paneer , fresh, cut into 1-inch cubes
- 4 tomato , large ripe tomatoes, boiled, pureed, and passed through a fine mesh strainer
- 2 tbsp butter , unsalted cow butter, divided
- 1 tbsp ghee
- 1 tbsp ginger
- 1/4 tsp hing (asafoetida)
- 1/2 tsp kashmiri red chili powder
- 1/4 cup cream (heavy)
- 1 tbsp kasuri methi , dried fenugreek leaves, crushed fine
- 1 tsp sugar
- 1 tsp salt
Preparation
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Heat the ghee and 1 tablespoon of butter in a saucepan over medium flame.
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Add the ginger paste and hing; sauté for 30 seconds until fragrant.
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Add the strained tomato puree, Kashmiri red chili powder, sugar, and salt.
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Simmer over medium-low heat for 12 to 14 minutes, stirring frequently, until the puree concentrates into a thick base and fat separates.
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Whisk in the heavy cream and crushed kasuri methi until smooth and velvety.
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Slide the paneer cubes into the simmering sauce.
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Cook over low heat for 3 minutes to allow the cheese to soften and absorb the butter-rich sauce.
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Stir in the remaining 1 tablespoon of butter off the flame until melted.
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Rest covered for 5 minutes before serving with steamed basmati rice or warm parathas.
In the tradition
While commercial restaurant makhani sauces depend heavily on garlic and onion foundations, the temple adaptation relies on slow-reduced strained tomatoes, generous fresh butter, and sun-dried fenugreek leaves (kasuri methi). The lactones in fenugreek provide an unmistakable savory depth that binds the sweet tomato acidity.
Sources & further reading
- Modern ISKCON Deity Kitchen Canon (Vrindavan Krishna Balaram Temple Prasadam Archive)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.