Paneer makhani or Paneer makhanwala recipe made in restaurant style – Indian cottage cheese or paneer in simmered tomato cashew gravy, topped with cream. Paneer makhani is one of the simplest & most popular Indian paneer recipes that can be made even by a beginner. It is super quick to make under 25 mins and goes great on a weekend or party menu. Paneer makhani can be served with naan, roti, butter naan, plain paratha or with plain rice, basmati rice or jeera rice.
This recipe is made with very few ingredients and uses no onion making it distinct from the Butter paneer or Paneer butter masala . This paneer makhani is made rich with the addition of cashews and cream.
To get the right taste I suggest sticking on to the quantities mentioned. Fully ripened red tomatoes and a good quality chilli powder that is not very hot contribute to the best color of the gravy.
This recipe has roughly been adapted from the Veg makhani and murgh or Chicken makhani recipes on this blog. If making for a party, paneer makhani can be made one day ahead, without the addition of paneer and cream. Just make the makhani gravy and refrigerate. The next day allow the gravy to bubble up, add paneer and then the cream.
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Paneer makhani recipe
Paneer makhani
Paneer makhani is a delicious, creamy & rich dish made of Indian cottage cheese or paneer in cashew tomato gravy. Serve paneer makhani with plain rice, flavored rice or any Indian flat breads like roti, naan or plain paratha. This recipe of paneer makhani can be made ahead and refrigerated.
Ingredients (240 ml cup used)
To puree
- 15 cashewnuts or almonds
- 2¼ cups tomatoes or 400 gms
Other ingredients to make paneer makhani
- 2 cups paneer or 200 grams Indian cottage cheese
- 2 tbsp butter
- 2 green cardamoms or elaichi
- 1 inch cinnamon or dalchini
- 2 cloves
- 1 green chili (slit & deseeded)
- 1 tsp ginger garlic paste (or ¾ tsp ginger paste)
- ¾ to 1 ¼ tsp red chilli powder (adjust as needed)
- salt as needed
- ½ to 1 tsp sugar
- 1/8 tsp turmeric (or haldi)
- 1¼ tsp garam masala (adjust as needed)
- ½ tsp kasuri methi (or fenugreek leaves)
- ¼ cup cream (adjust to suit your taste)
How to make the recipe
Preparation for paneer makhani
Soak cashews for 10 to 15 mins in hot water. If using almonds then remove the skin.
Blend together tomatoes and cashews to a smooth puree. Filter if the puree is coarse.
How to make paneer makhani
Heat a pan with butter. Then saute cloves, cinnamon, cardamoms and green chili.
Saute ginger garlic paste for the raw smell to go away. This takes just 2 to 3 mins.
Transfer the puree to the pan. Cover partially and cook until the puree thickens.
- Add chili powder, turmeric and salt. Saute until the mix leaves the sides of the pan.
Next add garam masala and saute for 1 to 2 mins.
Pour 1 cup water and sugar. Adjust as needed to make a gravy.
Cook until the paneer makhani gravy thickens.
Add in the paneer in the gravy. Stir gently. 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.
Recipe Notes
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.
Preparation for paneer makhani
1. Soak 8 to 10 cashews in hot water for 5 mins. Meanwhile deseed the tomatoes and chop.
2. Add 2 heaped cups of tomatoes and cashews in a blender jar.
3. Blend to a smooth puree. If your blender doesn’t make a smooth puree, then filter the puree. I do not filter.
How to make paneer makhani
4. Heat 1 tbsp butter. Add slit chilli, 2 cardamoms, 2 cloves and 1 small cinnamon stick.
5. When they begin to sizzle, add ginger garlic paste (or ginger paste). Saute until the raw smell goes away.
6. Pour the tomato puree.
7. It will begin to splash immediately, so cover the pan partially. Continue to cook until the tomato puree thickens.
8. Add red chili powder and salt.
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.
10. Add about 1 cup water, sugar and mix. You may need to adjust the amount of water slightly.
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.
Paneer in makhani gravy
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.
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.
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.
This image is with an addition of just 1 tbsp cream.
Pic after addition of ¼ cup of cream to the gravy.
Amber says
Hi there, this recipe looks amazing.
One question – can I use canned diced tomatoes?
swasthi says
Hi Amber
Thank you. Yes you can use if the tomatoes are not too sour.
Ritika says
Hi
Just a question can I use readymade tomato paste instead
swasthi says
Hi Ritika,
Yes you can use if it is not too sour. I haven’t used ready paste any time. Just add more cream if needed to adjust the sourness.
Ritika says
Thanks so much