Slow Cooker Paneer Makhani

This Slow Cooker Paneer Makhani is a creamy, aromatic Indian curry with tender paneer in a rich tomato-butter sauce. Infused with warm spices, it’s a vegetarian, gluten-free delight perfect for cozy dinners with naan or rice.

Why You’ll Love This Recipe

This Slow Cooker Paneer Makhani is a vegetarian dream, delivering the luxurious, buttery flavors of classic Indian butter chicken without the meat. Tender paneer cubes soak up a velvety tomato-cream sauce laced with garam masala, cumin, and a touch of chili, creating a restaurant-quality dish with minimal effort. The slow cooker makes it hands-off, letting spices meld into a fragrant, comforting curry that fills your kitchen with irresistible aromas. Perfect for weeknight dinners, meal prep, or impressing guests, it’s gluten-free, customizable, and pairs beautifully with fluffy basmati rice or warm naan. Leftovers taste even better, making this a must-have for your recipe rotation.

Recipe Tips and Tricks

• Use Fresh Paneer: Store-bought or homemade for soft, creamy texture; firm tofu as vegan substitute.
• Sauté Aromatics: Enhances flavor depth; don’t skip for authentic taste.
• Add Cream Last: Prevents curdling; stir in during final 30 minutes.
• Adjust Spice: Start with ½ tsp chili powder; taste and add more at end.
• Thicken Sauce: Blend a portion or simmer on HIGH if too thin.
• Toast Spices: Briefly cook spices in ghee for richer flavor.
• Cut Paneer Evenly: 1-inch cubes ensure consistent cooking and sauce absorption.
• Finish with Cilantro: Fresh herbs add vibrant color and flavor.

Yield: 6 Servings

Slow Cooker Paneer Makhani

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Creamy paneer in spiced tomato-butter sauce, slow-cooked for rich Indian flavor.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• ¾ cup heavy cream
• 1 can (28 oz) crushed tomatoes
• 1 large onion, finely chopped
• 1 tbsp garam masala
• 1 tsp chili powder
• 1 tsp ground cumin
• 14 oz paneer, cut into 1-inch cubes
• 2 tbsp fresh cilantro, chopped
• 2 tbsp ginger-garlic paste
• 3 tbsp ghee or butter
• Salt to taste

Instructions

1. Prep Paneer: Cut paneer into 1-inch cubes; set aside for adding later.
2. Sauté Aromatics: Heat ghee in skillet; cook onion 5 minutes until golden, add ginger-garlic paste for 1 minute.
3. Bloom Spices: Stir in garam masala, chili powder, and cumin; cook 30 seconds until fragrant.
4. Add Tomatoes: Mix in crushed tomatoes; simmer 5 minutes until slightly thickened.
5. Transfer to Slow Cooker: Pour tomato mixture into 4-6 quart slow cooker; add salt.
6. Cook Low and Slow: Cover and cook on LOW for 5 hours or HIGH for 2.5 hours to meld flavors.
7. Add Cream: Stir in heavy cream gently; cook on LOW for 30 more minutes.
8. Add Paneer: Fold in paneer cubes; cook 30 minutes until heated through and tender.
9. Rest: Let sit 10 minutes off heat—sauce thickens and flavors deepen.
10. Serve: Garnish with cilantro; serve with naan, rice, or roti for a cozy feast.

Notes

• Use a 4-6 quart slow cooker for even cooking.
• For thicker sauce, blend half the tomato mixture before adding cream.
• Leftovers make great wraps or curry bowls with veggies.
• Add cream and paneer late to maintain texture and prevent curdling.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 250Total Fat 26gSaturated Fat 16gUnsaturated Fat 10gCholesterol 71mgSodium 5266mgCarbohydrates 4gFiber 1gSugar 2gProtein 2g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Paneer (14 oz): Cubed; fresh for creaminess, frozen (thawed) works too.
• Tomatoes (1 can, 28 oz, crushed): Fire-roasted for depth; fresh (4 cups pureed) as substitute.
• Heavy Cream (¾ cup): Adds richness; full-fat coconut milk for vegan.
• Onion (1 large, finely chopped): Yellow for sweetness; red for sharper flavor.
• Ginger-Garlic Paste (2 tbsp): Freshly minced for bold aroma; jarred as backup.
• Ghee or Butter (3 tbsp): Ghee for authenticity; vegetable oil for lighter option.
• Garam Masala (1 tbsp): Warm spice blend; make fresh for best flavor.
• Chili Powder (½-1 tsp): Kashmiri for mild heat and color; cayenne for spice.
• Cumin (1 tsp): Ground for earthy depth; whole seeds for texture.
• Cilantro (2 tbsp, chopped): Fresh garnish; parsley for cilantro-averse.

Variations and Substitutions

• Protein Swap: Use tofu, chicken, or shrimp (add shrimp last 30 minutes).
• Vegan: Swap paneer for tofu, cream for coconut milk, ghee for oil.
• Spicy Kick: Add green chilies or increase chili powder to 1 tsp.
• Veggie Boost: Stir in peas, carrots, or bell peppers halfway through.
• Low-Fat: Use half-and-half or Greek yogurt instead of cream.
• Nut-Free: Naturally nut-free; ensure garam masala is compliant.
• Instant Pot: Sauté, pressure cook 8 minutes, add cream and paneer after.
• Herb Twist: Add kasuri methi (1 tsp) for authentic flavor.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze up to 3 months; thaw overnight before reheating.
• Reheating: Warm on stove with splash of water; microwave gently.

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