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Slow Cooker Paneer Makhani
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Slow Cooker Paneer Makhani

The sauce is in this Slow Cooker Paneer Makhani is a simple tomato base with just a bit of tangy yogurt and some cream to round it all out. Lots of spices go in here so your house will smell amazing with this simmering away all day.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 (8oz) servings
Calories 618kcal
Author Jennifer Draper

Ingredients

  • 28 oz can crushed tomatoes
  • 1/4 cup diced white onion
  • 2 teaspoons jarred minced garlic
  • 1 teaspoon jarred minced ginger
  • 1 teaspoon lemon juice
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 16 ounces prepared paneer for later (2 packages)
  • 1 cup heavy cream for later
  • 1/4 cup plain yogurt for later

Instructions

  • Add all ingredients except for paneer, cream and yogurt to slow cooker
  • Let simmer for up to 8 hours on low or 4 on high
  • Remove bay leaf
  • Add cream and yogurt and stir to combine well
  • Add paneer and let heat through for about 30 minutes
  • Stir carefully as paneer will fall apart easily
  • Serve with rice and naan or as desired

Notes

I cooked this on high in my 2 quart slow cooker for 3 hours

Nutrition

Calories: 618kcal | Carbohydrates: 21g | Protein: 21g | Fat: 51g | Saturated Fat: 31g | Cholesterol: 158mg | Sodium: 329mg | Potassium: 683mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1515IU | Vitamin C: 20.3mg | Calcium: 676mg | Iron: 3mg