Name: Slow Cooker Paneer Makhani
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6
Ingredients: 1 (28 oz.) can Crushed Tomatoes; 1 White Onion; 4 clove Garlic; 1 tsp Ginger Powder; 1 tsp Onion Powder; 1 tsp Garam Masala; 1 tsp Chili Powder; 1 tsp Cumin; 1/8 tsp Cayenne Pepper; 1 tsp White Sugar; 1 1/2 tsp Salt; 1/4 tsp Black Pepper; 1/2 tsp Lemon Juice; 1 tbsp Honey; 1 Bay Leaf; 16 oz Paneer; 2 tbsp Butter; 1 cup Heavy Cream; 1/4 cup Plain Yogurt

Print Recipe

Slow Cooker Paneer Makhani

Author: Cook with Kayla Cooking Method: Slow Cooker Courses: Main Course, Recipes Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 mins Cook Time 8 hrs Total Time 8 hrs 15 mins

Servings: 6

Instructions

Spray slow cooker with non-stick spray. Add all ingredients except for paneer, butter, cream and yogurt to slow cooker.
Let simmer in the slow cooker on LOW for 4 hours, stirring every 1-2 hours (to prevent burning).
Remove the bay leaf.
Add butter, 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.

Slow Cooker Paneer Makhani

Slow Cooker Paneer Makhani

Ingredients

Instructions

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