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Slow Cooker Paneer Makhani

Slow Cooker Preparation
Paneer
Slow Cooker Paneer Makhani
Cooking Method
Courses ,
Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 8 hrs Total Time: 8 hrs 15 mins
Servings 6
Ingredients
  • 1 (28 oz.) can Crushed Tomatoes
  • 1 White Onion (chopped)
  • 4 clove Garlic (minced)
  • 1 tsp Ginger Powder
  • 1 tsp Onion Powder
  • 1 tsp Garam Masala
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 1/8 tsp Cayenne Pepper (add more if you like heat)
  • 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 (for later)
  • 2 tbsp Butter
  • 1 cup Heavy Cream (for later)
  • 1/4 cup Plain Yogurt (for later)
Instructions

  1. Spray slow cooker with non-stick spray. Add all ingredients except for paneer, butter, cream and yogurt to slow cooker.

  2. Let simmer in the slow cooker on LOW for 4 hours, stirring every 1-2 hours (to prevent burning).

  3. Remove the bay leaf.

  4. Add butter, cream and yogurt and stir to combine well.

  5. Add paneer and let heat through for about 30 minutes.

  6. Stir carefully as paneer will fall apart easily.

  7. Serve with rice and naan or as desired.

Read it online: https://cookwithkayla.com/recipe/slow-cooker-paneer-makhani/