Paneer Makhani Recipe | Paneer Makhani

paneer makhani recipe

Paneer Makhani Recipe: A very popular and possibly one of the creamiest and most delicious paneer curry recipes made with butter, onion, and tomatoes It is essentially a distant cousin of paneer butter masala, but with less onion and garlic flavour. Furthermore, when compared to other paneer curries, it has a smoother and silkier texture, making it one of the premium north Indian curries.

Paneer makhani is a simple, easy-to-make recipe that features succulently cooked cottage cheese cubes in a smooth tomato cream sauce that is lightly spiced with a hint of tang and sweetness. Follow my simple step-by-step instructions to make this delicious, buttery paneer dish!

North Indian or paneer curries are well-known for their rich and creamy flavour. These are typically made with a combination of tomatoes and onions, but the texture and consistency vary depending on how they are prepared. This is a classic paneer makhani recipe in which tomatoes and onions are boiled and ground to form a gravy base.

There has always been a heated debate over the various types of paneer curries and their subtle differences. Essentially, each paneer curry is prepared slightly differently from the next, with slight differences in the way these ingredients are used. Internally, this contributes to a different texture and consistency of the gravy. In fact, this paneer makhanwala recipe bears striking resemblance to shahi paneer. However, in shahi paneer, tomatoes are not used, and instead, onion, ginger, and cashews are boiled and then ground to a smooth paste. Typically, the onion and tomatoes are fried and tossed before being ground or mixed with paneer to form the gravy. When using this method, the gravy thickens and becomes rough, as opposed to the smooth consistency of this recipe. I’m not weighing in on either of these curry varieties because I enjoy them both.

In addition, some additional tips, suggestions, and variations to the paneer makhani recipe. First and foremost, as the recipe title implies, it is prepared and loaded with a generous amount of butter. This is for health reasons, so don’t skimp on the butter. Try a different recipe if you’re looking for a healthier option. Second, for this recipe, the paneer cubes must be fresh and juicy. When fresh paneer is added to the gravy base, it absorbs the flavour and spices. Finally, you can use the same steps and recipe to make a meat-based makhani. Perhaps you should marinate the chicken or mutton in yoghurt and spices before adding it to the makhani gravy.

You can also see my other Sweet Recipes Collection, it Includes various delicious sweet recipes such as Chhena Rasgulla RecipePeda RecipeChocolate Barfi RecipeJalebi Recipe and So on.

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Paneer Makhani Recipe Card:

paneer makhani recipe

Paneer Makhani Recipe

Paneer makhani is a slightly sweet dish of paneer, originating from the Indian subcontinent, in which the gravy is prepared usually with butter, tomatoes and cashews. Spices such as red chili powder and garam masala are also used to prepare this gravy.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course curries
Cuisine north indian
Servings 5 servings
Calories 220 kcal


For the tomato onion base:

  • 2  onion   (sliced)
  • 5  tomato   (sliced)
  • 4 tbsp  cashew
  • 2  bay leaf
  • 3  pod cardamom
  • 5  cloves
  • 1 inch cinnamon
  • 1 tsp  ginger garlic paste
  • 1 tsp  butter
  • 2 cups  water

For the curry:

  • 2 tbsp butter
  • 2 tbsp  oil
  • 200 g 15-20 cubes
  • 1 tsp  cumin
  • 2  chilli   (slit)
  • 1 inch  ginger  (chopped)
  • 1/4 tsp  turmeric
  • 1 tsp  chilli powder
  • 1/4 tsp  coriander powder
  • 1/4 tsp  garam masala
  • 2 tbsp  cream
  • 3/4 tsp  salt
  • 1 tsp  kasuri methi   (crushed)
  • 2 tbsp  coriander  (finely chopped)


  • To begin, make an onion tomato base by combining 2 onions, 5 tomatoes, and 4 tbsp cashews in a pan.
  • Add 2 bay leaves, 3 cardamom pods, 5 cloves, 1 inch cinnamon, and 1 teaspoon ginger garlic paste
  • 2 tsp butter and 2 cup water are also recommended.
  • Mix well, cover, and cook for 10 minutes, or until everything is thoroughly cooked.
  • Remove the bay leaf and allow to cool completely before pulverising to a smooth paste. Set aside.
  • Heat 2 tbsp butter and 2 tbsp oil in a large kadai and fry 15-20 cubes paneer.
  • Set aside once the paneer has turned a light golden colour.
  • 1 tsp cumin, 2 chilies, and 1 inch ginger in the same oil Sauté on low heat until the spices become aromatic.
  • Add 1/4 tsp turmeric, 1 tsp chilli powder, 1/2 tsp coriander powder, and 1/4 tsp garam masala while the heat is low.
  • Sauté on low heat until the spices become aromatic.
  • Mix in an onion tomato base that has been prepared. Continue to mix until the oil separates.
  • 2 tbsp cream and 3/4 tsp salt are also recommended. Combine thoroughly.
  • Cover and cook for 5 minutes, or until the base is thoroughly cooked.
  • Stir in the fried paneer, 1 teaspoon kasuri methi, and 2 tablespoons coriander. Combine thoroughly.
  • finally. With roti or rice, serve paneer makhani.
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  • First and foremost, a generous amount of butter adds richness and flavour to the curry.
  • Also, if the tomatoes are sour, add 12 teaspoon sugar or honey.
  • Furthermore, do not overcook the paneer, as it will become hard and rubbery.
  • Simply use store-bought tomato purée to make this quick dish even faster. However, try to find preservative-free tomato puree or make your own.
  • The amount of sugar you add depends on your taste as well as the tanginess of the tomatoes. If necessary, add more.
  • The recipe can be doubled or tripled if desired.
    Tomatoes that are not sour should be used. The tomatoes should be fresh, ripe, and slightly sweet in flavour.
  • Whipping cream or heavy cream can be substituted for the light cream. However, add as needed based on your personal taste preferences.
  • Finally, paneer makhani tastes best when it is slightly creamy and less spicy.


What should I do with paneer makhani?

Paneer makhani, in my opinion, is best served with roti, paratha, or naan. I served it with naan and a vegetable salad on the side. If you’re gluten-free, serve paneer makhani with jeera rice or steamed basmati rice.

Is paneer makhani free of nuts?

While many paneer makhani recipes include cashew paste in the gravy, mine does not. Instead of nuts, I use cream, making this a nut-free recipe!

What can I use in place of the cream?

I used amul (low fat) cream, which is a light cream, for this recipe. You can also use heavy cream or double cream. If you don’t have either, you can substitute curd or 12 to 1 tablespoon milk powder to get some of the creaminess.

Just be sure to taste as you add the milk powder – it can sometimes overpower the gravy. I also advise against adding milk because the acidity of the tomatoes can cause it to curdle.

Is it possible to make a vegan version of this recipe?

Paneer can be substituted for firm tofu, and coconut cream can be used in place of the dairy cream. Just keep in mind that the flavour will be slightly altered.

If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.