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Paneer makhani recipe, How to make paneer makhani

By swasthi , on August 21, 2019, 127 Comments, Jump to Recipe

Paneer makhani is a delicious curry made by cooking paneer in buttery tomato cashew gravy. This super delicious creamy paneer makhani is loved by most Indians & is popular on the Indian restaurant menus. Paneer makhani goes so well with plain basmati rice, jeera rice, roti, paratha or naan.

paneer makhani

This restaurant style paneer makhani is an all-time favorite at home as it super quick to make & tastes amazingly delicious. It can be made just under 25 to 30 mins from scratch.

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Paneer makhani is a popular punjabi dish made with paneer, tomatoes, cashews, spices & cream. Paneer refers to Indian cheese & makhan refers to butter. So paneer makhani translates to paneer cooked with butter.

This recipe is different from the paneer butter masala I have shared before. Punjabi paneer makhani is made with very few ingredients and uses no onion making it distinct from the Butter paneer or Paneer butter masala.

This recipe is a must try if you are looking for some easy, yet delicious paneer recipe that can be made with minimum effort.

You can cook your basmati rice on one burner while you make the paneer makhani on the other. You will have your awesome meal ready under half an hour. Do include some fresh sliced onions, carrots, cucumbers & lemon in your meal to perk up the nutrition.

This paneer makhani recipe has roughly been adapted from the Veg makhani and Butter chicken recipes on this blog.

Related recipes
Malai kofta
Paneer tikka masala
Palak paneer
Matar paneer

Preparation for paneer makhani

1. Chop tomatoes and add them to a blender jar along with cashews. If you do not own a powerful blender then soak the cashews in little hot water for 15 mins. Drain the water and add them to the blender. I do not soak them.

adding tomatoes to blender jar to make paneer makhani

2. Blend them to a smooth puree. If your blender doesn’t make a smooth puree, then filter the puree. I do not filter as mine does a smooth puree.

tomato cashew puree to make paneer makhani

How to make paneer makhani

4. Heat 1 tbsp butter. Add slit & deseeded chilli, 2 cardamoms, 2 cloves and 1 small cinnamon stick. If you do not have the whole spices then just skip them.

tempering spices in butter

5. When they begin to sizzle, add ginger garlic paste (or ginger paste). Saute until the raw smell goes away.

adding ginger garlic paste to make paneer makhani

6. Pour the tomato puree.

adding tomato puree to make makhani gravy
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7. It will begin to splash immediately, so cover the pan partially. Continue to cook until the tomato puree thickens.

cooking gravy to make paneer curry

8. Add red chili powder and salt.

adding chilli powder to make paneer makhani

9. Stir and cook until it begins to leave the sides. You can adjust more or less chili powder now. I added about 1 ¼ tsp red chili powder since mine was not hot, adjust as needed to suit your taste.

Add 1 ¼ tsp garam masala. If your masala is very strong, then use ¾ tsp garam masala and ½ tsp coriander powder. Mix and saute for a minute or 2.

adding garam masala to make paneer makhani
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10. Add about 1 cup water, sugar and mix. You may need to adjust the amount of water slightly.

pouring water to make paneer makhani

11. Cover and cook on a medium flame until the gravy thickens. You can now see butter begins to float on the gravy slightly. There is not much butter used, so you will only see little traces of butter.

Adding paneer

12. Add paneer (Indian cottage cheese).

13. Sprinkle crushed kasuri methi. Gently stir, cover and cook on a medium heat for 2 to 3 minutes.

adding paneer and kasuri methi

14. Add cream as desired. I add about ¼ cup of cream and cook until it begins to bubble. This quantity goes well for our taste and it balances the sour taste from tomatoes. You can add more or less to your liking.

adding cream to paneer makhani

Serving suggestions : Paneer makhani can be served with
Indian flat breads like – naan, roti or plain paratha.
Plain or Flavored rice like
Jeera rice
ghee rice
pulao

paneer makhani

Tips to make paneer makhani

  1. Use good quality paneer from a good brand. You can also check this homemade paneer recipe to make your own just like the way I did.
  2. If using store bought paneer, you can optionally soak it in hot water for 15 to 20 mins before adding to the gravy. This will keep the paneer soft.
  3. This paneer makhani recipe uses cashews to make the makhani gravy creamy. Feel free to replace them with soaked and blanched almonds.
  4. You can also make the gravy ahead and refrigerate. Do not add the paneer & cream while making the gravy. When you are ready to consume, heat until it begins to bubble. Then add paneer & stir in the cream.
  5. Choose ripe tomatoes and avoid the unripe or green ones as they ruin the taste of the paneer makhani.
  6. I do not use artificial colors for my food. I generally use Kashmiri or byadgi chilli powder for good color. You can use the same or use smoked paprika.
  7. You can use cooking cream, whipping cream, heavy cream or even vegan cream. You can also skip the cream completely and just increase the amount of cashews.
  8. Avoid over cooking paneer in the makhani gravy as overcooked paneer turns hard, rubbery & chewy.

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Paneer makhani recipe

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paneer makhani

Paneer makhani recipe | How to make paneer makhani

Paneer makhani is a delicious, creamy & rich dish made of paneer in cashew tomato gravy. Serve paneer makhani with plain rice, flavored rice or any Indian flat breads like roti, naan or plain paratha. 
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings4
AuthorSwasthi

Ingredients (1 cup = 240ml )

To puree

  • 16 to 18 cashewnuts or blanched almonds
  • 2¼ cups tomatoes or 400 gms

Other ingredients to make paneer makhani

  • 2 cups paneer or 200 grams Indian cottage cheese
  • 1 tablespoon butter (can use upto 2 tbsps)
  • 2 green cardamoms or elaichi
  • 1 inch cinnamon or dalchini (optional, but recommended)
  • 2 cloves (optional, but recommended)
  • 1 green chili (slit & deseeded)
  • 1 teaspoon ginger garlic paste or crushed (or ¾ tsp ginger paste)
  • ¾ to 1 ¼ teaspoon red chilli powder (adjust as needed)
  • salt as needed
  • ½ to 1 teaspoon sugar
  • 1/8 teaspoon turmeric (or haldi) (optional)
  • 1¼ teaspoon garam masala (adjust as needed)
  • ½ teaspoon kasuri methi (or fenugreek leaves)
  • ¼ cup cream (adjust to suit your taste)
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Instructions

Preparation for paneer makhani

  • If using store bought paneer, then soak it in hot water for 15 to 20 mins. 
  • Drain the water and use. This will keep the paneer soft.
  • Blend together tomatoes and cashews to a smooth puree. 
  • If you do not have a powerful blender then just soak cashews for 10 to 15 mins in hot water. 
  • The tomato puree has to be smooth. 
  • If you find your puree coarse, then pass it through a strainer.

How to make paneer makhani

  • Heat a pan with butter. saute cloves, cinnamon, cardamoms and green chili.
  • Then saute ginger garlic paste for 2 mins until the raw smell has gone.
  • Transfer the tomato puree to the pan. 
  • The tomato puree will begin to splash so be cautious. 
  • Cover partially and cook until the puree thickens.
  • Add chili powder, turmeric and salt. 
  • Saute until the mixture leaves the sides of the pan. 
  • Next add garam masala and saute for 1 to 2 mins.
  • Pour 1 cup water and sugar. Adjust the amount of water as needed to make a gravy. 
  • Cook until the paneer makhani gravy thickens & you see traces of butter or grease on top.
  • Add the paneer & kasuri methi to the makhani gravy. 
  • Stir gently and cook covered for 2 mins on a low heat. 
  • Pour the cream and allow to bubble. 
  • Transfer to a serving bowl and garnish with cream and coriander leaves. 
  • Serve paneer makhani with roti, naan or jeera rice.
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Notes

  1. If you are making ahead then just make the makhani gravy and refrigerate. When needed allow the gravy to bubble and then add paneer and cream.
  2. To use almonds, soak them in hot water for 30 mins. Peel off the skin and blend along with tomatoes.
  3. You can totally skip the cream in the recipe.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Paneer makhani recipe | How to make paneer makhani
Amount Per Serving
Calories 503 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 24g150%
Cholesterol 109mg36%
Sodium 300mg13%
Potassium 437mg12%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 7g8%
Protein 19g38%
Vitamin A 680IU14%
Vitamin C 13.8mg17%
Calcium 599mg60%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Sandy says

    January 15, 2021

    5 stars
    Swasthi, even better this time. Cooked the masala down to the consistency of the paste you showed in the pictures which i did not quite achieve last time. A much deeper flavour this time, where last time it had a little ‘green’ tinge from the tomatoes. Absolutely fantastic!! Glad I made a double batch of the gravy 🙂 More for the crew to watch the again tomorrow with your vegetable kurma.

    Reply
    • swasthi says

      January 16, 2021

      Hello Sandy,
      Yes you are right. Glad to know it turned out good. Thank you so much for leaving a comment.

      Reply
  3. Christian says

    January 9, 2021

    5 stars
    Great recipe and blog! Way to go with all the detailed instructions and photos, they really help making it the right way.
    We skipped the sugar and cream altogether to make it a little healthier, and it still tasted amazing.
    Thanks for sharing your recipes, we are inspired now to try out more Indian cooking 🙂

    Reply
    • swasthi says

      January 10, 2021

      Welcome Chirstian
      Glad to know it tasted good! Thank you!
      🙂

      Reply
  4. Laura says

    September 19, 2020

    5 stars
    This was outstanding! We loved it.

    Reply
    • swasthi says

      September 21, 2020

      Thank you

      Reply
  5. Sandy says

    September 10, 2020

    Hello Swasthi, if I was to make this to step 11, then refrigerate and complete later, then how long might it stay fresh in the refrigerator? Also, could it be frozen for later use?

    Reply
    • swasthi says

      September 11, 2020

      Hello Sandy,
      It keeps good in the refrigerator for 2 days and for 2 months in the freezer. I haven’t tried freezing it beyond that. To retain the best flavors, refrigerate or freeze it within 2 hours of cooking. Cool down immediately and freeze in glass containers. Hope you all enjoy it.
      🙂

      Reply
  6. Kim Heber-Percy says

    June 10, 2020

    5 stars
    Hi. I cannot find a way to print out the recipe – is it possible to do? Thanks, Kim

    Reply
  7. Lalitha Venkatesh says

    June 5, 2020

    5 stars
    Great recipe. Thanks so much. Tried it last night and the family loved it!

    Reply
    • swasthi says

      June 6, 2020

      Welcome Lalitha
      Glad to know!

      Reply
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  9. Amrita says

    May 25, 2020

    5 stars
    I just happened to stumble upon your blog Swasthi and I must say that I’ve tried the Paneer Makhani recipe and Chana masala. These dishes have been highly appreciated and loved by my family. Looking forward to trying more of your recipes. Keep up the fantastic work!

    Reply
    • swasthi says

      May 26, 2020

      Hi Amrita
      Glad to know your family loved the food. Thank you

      Reply
  10. Hetal says

    May 19, 2020

    5 stars
    After many months I am here and I am so glad to share my experience. Today I prepared this mouthwatering dish and my family enjoyed it very much. Thanks a lot.

    Reply
    • swasthi says

      May 20, 2020

      Hi Hetal,
      You are welcome! Happy to know your family liked it.
      Thank you!

      Reply
  11. Monica says

    May 18, 2020

    4 stars
    Hi 🙂 I made this yesterday and it turned out good in spite of one step not working. Where the tomato mix should turn into the concentrated masala it never did. Could you tell me why that happened? Thank you! And thank for your recipes. We are making one a week and loving them!

    Reply
    • swasthi says

      May 19, 2020

      Hi Monica,
      Glad to know! It should be the kind of tomatoes. Some are very juicy and not pulpy. It takes very long to get to that thick consistency with juicy tomatoes. May be adding a few more cashews will help.

      Reply
  12. Dharminder Sharma says

    May 16, 2020

    5 stars
    Hi Swathi,

    I became you fan, I just started cooking at home in this lockdown with only yours recipes. Trust me all recipes are well explained and rich in taste.

    Thanks

    Reply
    • swasthi says

      May 20, 2020

      Hi Dharminder,
      Thank you so much! Glad to know the recipes are working out well for you!

      Reply
  13. Sunayana says

    April 23, 2020

    Finally the exact restaurant- style dish I’ve been looking for. Came out perfect.

    Reply
    • swasthi says

      April 23, 2020

      Thank you Sunayana

      Reply
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  15. Marcelo de Oliveira says

    February 25, 2020

    5 stars
    I was initially reticent to make this, since I was missing so many optional spices. However, I decided to go ahead and make it, with my own homemade paneer and naan.
    It was great! In fact, it was my parents’ first time trying any kind of Indian food and they were delighted!
    So, all in all, a simple and exquisite recipe!

    Reply
    • swasthi says

      March 2, 2020

      Hi Marcelo de oliveira,
      Thank you so much! Glad to know you all liked it.
      🙂

      Reply
  16. Jhuma says

    February 20, 2020

    5 stars
    I have tried this recipe twice and everytime it tasted fabulous. I am giving it permanent place in my fav dishes list.

    Reply
    • swasthi says

      February 20, 2020

      Thanks Jhuma
      Glad you liked it!
      🙂

      Reply
  17. Neelu says

    February 13, 2020

    How far ahead can we make this? Thanks.

    Reply
    • swasthi says

      February 13, 2020

      Hi Neelu
      You can keep it in the fridge for 3 days and upto 3 months in freezer. Add the paneer when you reheat the makhani gravy

      Reply
  18. Lalita says

    February 5, 2020

    5 stars
    My family totally loved this recipe. It indeed tastes like a restaurant style makhani. We all absolutely loved it. Ypur tips on soaking storebought paneer and adding it last to the gravy was spot on. Thanks so much.

    Reply
    • swasthi says

      February 5, 2020

      Welcome Lalita,
      Glad you all loved it! Thank you so much for the comment!

      Reply
    • Aditi Mathur says

      July 13, 2020

      One more gem… Awesome recipe and best part is it’s not so time consuming!!
      Love it.

      Reply
      • swasthi says

        July 14, 2020

        Thanks Aditi

        Reply
  19. Mansi says

    January 3, 2020

    5 stars
    Such a simple recipe and came out delicious! Thank you 🙂

    Reply
    • swasthi says

      January 4, 2020

      Hi Mansi,
      You are welcome! Thank you!
      🙂

      Reply
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  21. Rebecca Halstead says

    January 2, 2020

    5 stars
    Made tonight and was absolutely delicious. My family’s eating and commenting on how good it is this very moment! Simple, well written, soul soothing deliciousness .

    Reply
    • swasthi says

      January 4, 2020

      Hi Rebecca
      Glad you all loved the paneer makhani. Thank you!
      🙂

      Reply
  22. tripti says

    November 17, 2019

    5 stars
    Thank you 🙏 my family loves this recipe

    Reply
    • swasthi says

      November 18, 2019

      Hi Tripti
      You are welcome. Glad you all loved it. Thank you so much for the comment!
      🙂

      Reply
  23. Pawan kumar says

    October 24, 2019

    Good mam

    Reply
    • swasthi says

      October 29, 2019

      Thank you!

      Reply
  24. Meera says

    August 7, 2019

    5 stars
    Really easy recipe. Tastes delicious! We’ll be making this over and over!!

    Reply
    • swasthi says

      August 11, 2019

      Thank you so much Meera

      Reply
  25. Tina says

    June 18, 2019

    5 stars
    Yummy 😋

    Reply
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