Fresh Paneer Butter Makhani with Chickpeas and Peas

4 July 2017 By

A tantalising, sweet, savoury and creamy dish best made with homemade paneer.


  • 3 tbsp butter or olive oil
  • 2 bay leaves
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • ⅓ jar Latasha’s Kitchen Butter Chicken Sauce
  • 1 fresh tomato, diced
  • 1 tbsp sweet paprika
  • 1 tin cherry tomatoes
  • 2 tsp Latasha’s Kitchen Garam Masala
  • 1 tin chickpeas, rinsed
  • 1 cup frozen green peas
  • 500 g fresh paneer (fresh ricotta) cubed
  • Salt to tast
  • 2 tsp ground black pepper
  • 2 tbsp methi leaves, crushed (dried frenugreek leaves)
  • 2-3 tsp crushed jaggery or honey OR use ¾ cup sour cream and some honey

Garnish (optional)

  • 2  green chillies, sliced
  • Coriander leaves
  • Sweet paprika to sprinkle


  1. Prepare fresh paneer using our recipe or buy store bought ricotta or paneer from Indian grocers.
  2. Heat butter in a fry pan and add bay leaves, onions, garlic and cook 5 minutes on gentle heat.
  3. Then add Latasha’s Kitchen Butter Chicken Sauce, diced tomatoes, paprika, tinned tomatoes and garam masala.
  4. Bring to a simmer then add the rinsed chickpeas and frozen peas and cook for a further 10 minutes.
  5. Next add the cubed fresh paneer and mix well, cook on a low heat for 5 more minutes.
  6. Slowly mix in the whipped mixture. Season with salt, pepper and ground methi leaves.
  7. Garnish with optional ingredients and serve.

Tip: You can use coconut cream instead of yoghurt and cream or sour cream.