Paneer and Courgette Makhani, is a delicious twist on the classic paneer makhani with tender paneer, fresh zucchini, and a velvety spiced masala.
The Inspiration
Some dishes stay with you long after the meal is over. For me, one of those moments happened in London, when I first tasted Paneer and Courgette Makhani. It was comforting and familiar: creamy, spiced, and unmistakably Indian, yet the addition of courgettes (or zucchini, as they’re known in the U.S.) gave it an unexpected freshness that felt entirely new.
What I love most about this dish is how it plays with balance. The makhani, true to its name, is rich and creamy, built on a base of whole spices, caramelized onions, and a slow-cooked blend of tomatoes and sweet red peppers. Once simmered and blended, it transforms into a velvety sauce that could stand on its own. But then comes the twist: the tender cubes of paneer and courgette. The paneer, with its soft bite, soaks up the flavors, while the courgette brings a delicate sweetness and lightness that brightens every spoonful.
Making Paneer and Courgette Makhani
The process of making this dish is simple and calming. Watching onions soften and turn pink, waiting for tomatoes and peppers to burst into jammy sweetness, stirring kasoori methi between your palms to release its aroma, it’s a reminder that some of the best flavors come from patience and attention. And the reward is worth it: a sauce that clings to every bite, rich yet balanced, with layers of spice that are fragrant rather than overpowering.
For serving, I find it pairs beautifully with simple basmati rice, where the grains soak up the creamy sauce, or with warm rotis, perfect for scooping. If you’re entertaining, it’s also a dish that looks far more complex than the effort it requires, ideal for impressing guests with something a little different from the usual paneer butter masala.
Paneer and Courgette Makhani is a reminder that tradition and innovation don’t have to be opposites. Sometimes, it’s as simple as slipping in a new ingredient, like courgette, that makes an old classic feel fresh again.
- 1 cup paneer, cut into bite-sized cubes
- 1 zucchini, cut into bite-sized cubes
- 1 ½ cups onion, chopped
- 2 tsp ginger-garlic paste
- ¾ cup tomatoes, chopped
- ½ cup red bell pepper, chopped
- 1 bay leaf
- 2 inches cassia cinnamon
- 5–6 green cardamom pods
- 2 cloves
- 1 ½ tsp Kashmiri lal mirch
- ¾ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp kasoori methi, crushed
- 2 tsp salt (adjust to taste)
- 2 tbsp heavy cream
- 3 ½ tbsp oil
- Fresh cilantro, chopped (for garnish)
- Cut paneer and zucchini into small bite-sized cubes. Set aside.
- Heat 3 tbsp oil in a large pan. Add bay leaf, cardamom, cinnamon, and cloves. Let them sputter.
- Add the onions and cook until soft and pink. Stir in ginger-garlic paste and sauté for 2–3 minutes.
- Add the tomatoes and red peppers, cooking until they blister and soften. Turn off the heat, let the mixture cool slightly, then blend until completely smooth. Set aside.
- In the same pan, heat ½ tbsp oil. Add paneer and zucchini, sauté for 2 minutes. Stir in Kashmiri lal mirch, coriander powder, cumin powder, and salt.
- Pour in the blended makhani sauce and let it simmer for 2–3 minutes. If it seems too thick, add ½ cup of hot water.
- Crush kasoori methi between your palms and add it in, followed by the cream. Mix gently and turn off the heat.
- Garnish with fresh cilantro and serve hot with naan, roti, or rice.
Serving & Storage Tips
- Best with: Steamed basmati rice, jeera rice, or soft rotis/naans.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently on the stovetop over low heat, adding a splash of water or milk to loosen the sauce.
- Make ahead: You can prepare the makhani sauce in advance and refrigerate or freeze it. Simply reheat, add freshly sautéed paneer and courgette, and finish with cream before serving.
Enjoy,
