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Slow Cooker Paneer Makhani
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Slow Cooker Paneer Makhani

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 (8oz) servings
Calories 618kcal

Ingredients

  • 28 oz can crushed tomatoes
  • ¼ 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
  • ¼ teaspoon cayenne pepper
  • 1 bay leaf
  • 16 ounces prepared paneer for later (2 packages)
  • 1 cup heavy cream for later
  • ¼ 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