Slow Cooker Paneer Makhani

Overview

  • Yield: 4 (8oz) servings
  • Prep Time: 10 mins
  • Cook Time: 4 hrs
  • Total Time: 4 hrs 10 mins

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)

Method

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

Notes

  • Try cooking in a 2 quart slow cooker for 3 hours

References and Acknowledgments

Slow Cooker Paneer Makhani