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Plated meal

Paneer Makhani with Fragrant Saffron Rice

  • Spicy
  • Indian
  • Contains Dairy

Indulge in this rich and creamy Paneer Makhani, a delightful North Indian dish featuring succulent paneer cubes simmered in a velvety tomato-based sauce, enhanced with aromatic spices and a touch of chili for an optional kick.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


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  • Step 1

    Prepare stock and ingredients: Bring a saucepan of water to the boil. Add the stock, stir to dissolve, then remove from heat. Peel and finely chop the garlic and onion.

  • Step 2

    Cook onion and spices: In another saucepan, heat half of the olive oil over medium-high heat. Add the onion and sauté until softened, about 2-3 minutes. Add the cumin seeds, cinnamon stick, and saffron, and cook for another minute, stirring frequently.

  • Step 3

    Cook rice: Add the rice to the onion mixture and stir to combine. Pour in the prepared stock, bring to a boil, then reduce the heat to a simmer. Cook the rice until tender and the stock has evaporated, adding more water if necessary, about 11 minutes.

  • Step 4

    Brown paneer: Meanwhile, chop the paneer into cubes. In a frying pan, heat a little oil over medium-high heat. Add the paneer and cook, turning occasionally, until golden brown on all sides, about 4-5 minutes. Transfer the paneer to a plate.

  • Step 5

    Prepare curry sauce: In the same frying pan, combine the yogurt, mango chutney, tomato paste, garlic, and garam masala over medium heat. Stir until smooth and simmer for 3 minutes.

  • Step 6

    Add liquids and paneer: Stir in the water and bring the sauce to a simmer. Cook for 2 minutes. Add the peas and paneer to the sauce and cook for 4-5 minutes, until the peas are tender. Season with salt to taste.

  • Step 7

    Finish curry: Stir in the cream and butter, and bring the sauce to a simmer. Continue to simmer until slightly thickened, about 2-3 minutes. Stir in the chili powder, if desired.

  • Step 8

    Serve: Distribute the cooked saffron rice among serving bowls. Spoon the Paneer Makhani alongside the rice, and enjoy this luscious, aromatic meal.

  • Ingredients



    Vegetable Oil

    1 tablespoon per person


    Sweet Mango Chutney

    Tomato Paste

    Garam Masala


    finely chopped

    Chilli Powder

    Use according to taste



    Cumin Seeds

    Cinnamon Stick

    White Rice


    Brown Onion

    finely chopped


    Chicken Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 90ml per person


    125ml per person