9-pack-curry-connoisseur · curries · vegetarian ·Aug 13, 2025

Mrs Balbir Singh's | Paneer Makhani

Name: Mrs Balbir Singh's Paneer Makhani
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp Natural or Greek Yoghurt; 1 tbsp Ginger Paste (or peeled ginger, finely chopped); 1 tbsp Garlic Paste (cloves of garlic, finely chopped); 1 tbsp Lemon Juice; 1 tsp Oil; 1 tsp Salt; 5g (2.5 tsp) MBS Butter Chicken Blend; 600-650g Paneer, Cubed; 60g Unsalted Butter; 1 Medium Onion, chopped; 3 tsp (10g) Fresh Garlic, chopped; 3 tsp (10g) Fresh Ginger, chopped; 10g (5 tsp) MBS Butter Chicken Blend; 400g Tinned Chopped Tomatoes; 4 tsp Sugar; 1 ½ tsp Salt; 50ml Milk; 50ml Water; 100ml Double Cream; ¼ tsp MBS Original Garam Masala; 1 tbsp Fresh Coriander Leaves, chopped for garnishing

Mrs Balbir Singh's Paneer Makhani

Servings

Prep Time

45 minutes

Cook Time

10 minutes

Recipe No:

056-P

A Creamy, Rich Delight

Indulge in the rich, creamy flavours of authentic Paneer Makhani, a classic North Indian dish that's sure to tantalize your taste buds. Our recipe, inspired by the culinary expertise of Mrs. Balbir Singh, uses our gourmet (and vegetarian-friendly) Butter Chicken Spice Blend to create a truly unforgettable experience. With a perfect balance of spices, creaminess, and tender paneer (blocks of which are available in most supermarkets in the cheese section), this dish is a must-try for any Indian food enthusiast.

*Measurements refer to level measuring spoons

Image of Mrs Balbir Singh's Paneer Makhani

Ingredients

FOR THE CHICKEN TIKKA:

2 tbsp Natural or Greek Yoghurt
1 tbsp Ginger Paste (or peeled ginger, finely chopped)
1 tbsp Garlic Paste (cloves of garlic, finely chopped)
1 tbsp Lemon Juice
1 tsp Oil
1 tsp Salt
5g (2.5 tsp) MBS Butter Chicken Blend
600-650g Paneer, Cubed

FOR THE SAUCE:

60g Unsalted Butter
1 Medium Onion, chopped
3 tsp (10g) Fresh Garlic, chopped
3 tsp (10g) Fresh Ginger, chopped
10g (5 tsp) MBS Butter Chicken Blend
400g Tinned Chopped Tomatoes
4 tsp Sugar
1 ½ tsp Salt
50ml Milk
50ml Water
100ml Double Cream
¼ tsp MBS Original Garam Masala
1 tbsp Fresh Coriander Leaves, chopped for garnishing

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Directions

Method for the paneer

Mix all the paneer tikka marinade ingredients together in a bowl. Add the paneer and stir to coat well. Leave covered in the fridge for a minimum of 1-2 hours, or overnight.
Place the paneer on a baking tray in a preheated oven at 180º C or 350º F for 15-20 minutes or until lightly browned. Remove and set aside.

Method for the sauce

Melt 40g of the butter on a medium heat, add the chopped onions, ginger and garlic. Cook for approximately 8-9 minutes until onions are soft and translucent. Add Mrs Balbir Singh’s Butter Chicken Blend and stir for a few seconds.
Add tomatoes, sugar, salt, milk and water, then stir until mixed well together. Cover and cook on a medium heat for 10 mins. Remove pan from heat and blend mixture with a hand blender in the pan, or in a mixer so that it is smooth. Place back on heat.
Add the paneer cubes, stir and cook for a further 3-4 mins on medium heat until the paneer is heated through. Add the cream, remaining 20g of butter, and Mrs Balbir Singh Original Garam Masala. Stir and cook for a further 2 mins.

To Serve: sprinkle with chopped coriander. Perfect with steamed Basmati rice or your favourite Indian bread.

Recipe Note

Mrs Balbir Singh

Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)