paneer makhanwala recipe, how to make paneer makhanwala recipe

paneer makhanwala restaurant style

paneer makhanwala recipe – paneer or cottage cubes in a buttery, creamy, tangy and mildly sweet sauce. this paneer makhanwala recipe has restaurant like flavors and taste.

the recipe is a variation of paneer butter masala and paneer makhani. basically makhani gravy is added in all three. so some people say paneer makhani and paneer makhanwala is same recipe and some say paneer makhani and paneer buter masala are same. all this confusion is because of similar gravy and the butter (makhan) which goes in the preparation of these recipes.

i won’t go into this discussion because at the end what matters is the taste. basically all three recipes taste awesome. generally the makhani gravy does not have onion. however, in this recipe, i have added onion along with some whole spices. if you like creamy buttery taste in a paneer dish then you will love this recipe.

paneer makhanwala recipe

the method to make paneer makhanwala is similar to my shahi paneer recipe except for the ingredients added. this is a rich curry and so is very filling. along with the butter and cream i have also added cashews. a good paneer recipe when you have guests at home or to make during a festival or celebration. i made this dish for my parents who have currently visited us.

paneer makhanwala and veg makhanwala is often seen in the restaurant menus. many years back this dish along with chilli paneer would be mine and my sister’s choice of paneer dish in any restaurant.

paneer makhanwala is best served with naan or tandoori rotis. next best is to serve with chapatis or phulkas.

lets start step by step paneer makhanwala recip:

1. first mix chopped onions, tomatoes, ginger, garlic, cashews, mace, cinnamon, cloves and cardamom with 1 cup water.

mix paneer makhanwala ingredients

2. cook everything til the tomatoes and onions soften without a lid. allow this mixture to cool. about 14 to 15 minutes on a medium flame.

cook tomatoes and onions - making paneer makhanwala

3. then add everything including the stock in a good blender or grinder. grind to a smooth paste. remember there should be no small pieces of cashews. everything should be ground very well to a smooth paste. add water if required while blending. but better to avoid if possible. as if you add water, then while sauting the masala splutters.

making paneer makhanwala recipe

4. then heat butter in the same pan. add tejpatta/indian bay leaf (this is fresh tejpatta) and saute for a few seconds.

heat butter or makhan

5. add the ground makhani paste. stir well.

add ground makhani paste

6. sprinkle red chili powder. ( i have used kashmiri red chili powder which gives a bright red color. you can also use deghi mirch).

add red chilli powder - making paneer makhanwala

7. stir well and saute the masala on a medium flame. if the mixture starts spluterring, then keep a lid half covered on the pan. let the moisture reduce and the spluttering will stop. but do stir in between.

saute paneer makhanwala masala

8. keep on stirring often. you have to saute the masala till you see the butter leaving the sides. it has to be sauteed so well. this takes time but patience is the key. you have to stir often. the masala would start clumping together and begin to reduce slowly.

saute paneer makhanwala masala

9. here is how the masala should look like with the fat oozing from the sides. this sauting took me about 20 minutes on a medium flame.

paneer makhanwala masala paste

10. now add slit green chilies, salt and water.

add water to paneer makhanwala masala

11. again stir very well and bring the gravy to a gentle simmer for about 2 to 3 mins.

simmer the paneer makhanwala gravy

12. add honey or sugar and again stir.

add honey to paneer makhanwala gravy

13. add the paneer cubes. stir gently and simmer for 2 mins.

add paneer

14. add the cream, kasuri methi  and garam masala.

add cream to paneer makhanwala gravy

15. stir and switch off the flame. check the taste and add more salt, honey or red chili powder if required.

check paneer makhanwala taste

16. serve paneer makhanwala garnished with cream, grated paneer, ginger  julienne and coriander leaves, hot with naan or rotis.

paneer makhanwala

if you are looking for more paneer recipes then do check palak paneer, malai paneer, tawa paneer masala, paneer jalfrezi, paneer tikka masala and matar paneer.

paneer makhanwala recipe below:

4.9 from 27 reviews
paneer makhanwala recipe
paneer makhanwala recipe - paneer cubes in a rich buttery creamy makhani gravy. a restaurant style dish.
CUISINE: indian
SERVES: 4 to 5
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the makhani gravy:
  • 1 medium to large onion, 80 gms, ¾ cup roughly chopped onions
  • 3 to 4 medium tomatoes, 160 to 170 gms, 1.5 cups roughly chopped tomatoes
  • ½ inch ginger/adrak, chopped
  • 3 to 4 medium garlic/lahsun, chopped
  • 2 single strands of mace/javitri
  • 2 to 3 green cardamoms/hari elaichi or choti elaichi
  • 1 inch cinnamon/dal chini
  • 2 to 3 cloves/laung or lavang
  • 2 tbsp whole cashews/kaju, about 10 to 12 cashews
  • 1 cup water
rest of the ingredients:
  • 250 to 300 gms paneer/cottage cheese, cut into cubes or squares
  • 1 to 1.5 tsp kashmir red chili powder or deghi mirch (if using a hot variety of red chili powder, then add ½ to ¾ tsp)
  • ¼ cup low fat cream ( i used amul cream)
  • 1 tej patta/indian bay leaf
  • 1 green chili, slit
  • 1.5 cups water or as required
  • ¾ tsp kasuri methi/dry methi leaves, crushed
  • ¼ tsp garam masala powder
  • 1 tsp honey or ½ tsp sugar - or add as required as per your taste
  • 2 to 2.5 tbsp butter at room temperature,
  • 1 tbsp cream for garnishing
  • 1 tbsp grated paneer for garnishing (optional)
  • ½ inch ginger, julienne
  • salt as required
  • few chopped coriander leaves for garnish (dhania patta)
  1. first mix chopped onions, tomatoes, ginger, garlic, cashews, mace, cinnamon, cloves and cardamoms with 1 cup water.
  2. cook everything til the tomatoes and onions soften without a lid. cook for about 14 to 15 minutes on a medium flame. allow this mixture to cool.
  3. then add everything including the stock in a good blender or grinder. grind to a smooth paste. remember there should be no small pieces of cashews. everything should be ground very well till smooth.
  4. heat butter in the same pan.
  5. add tejpatta (bay leaf) and saute for a few seconds.
  6. add the ground makhani paste. stir well.
  7. sprinkle red chili powder. ( i have used kashmiri red chili powder which gives a good color. you can also use deghi mirch).
  8. stir well and saute the masala on a medium flame.
  9. keep on stirring often. you have to saute the masala till you see the butter leaving the sides. it has to sauteed so well. this takes time but patience is the key. takes about 20 to 22 mins on a medium to high flame. check the step by step pics (picture no 9) for the consistency of how the masala paste should be before you proceed to the next step.
  10. now add slit green chilies, salt and water.
  11. again stir very well. cook for 2 to 3 mins.
  12. then add honey or sugar and again stir.
  13. add the paneer cubes and simmer for 2 mins.
  14. add the cream, kasuri methi and garam masala.
  15. stir and switch off the flame. check the taste and add more salt, honey or red chili powder as required.
  16. serve paneer makhanwala garnished with cream, grated paneer, ginger julienne, and coriander leaves, hot with naan or rotis.
as per ayurveda, honey should not be added to hot drinks or anything hot or heated above 40 degrees C/104 degrees F. the honey become toxic. for this paneer makhanwala recipe, you can let the gravy cool down a bit and then add honey. you can also add sugar instead of honey.

{ 115 Responses }

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  1. sonia says

    hi dassana,
    I tried this recipie 2 times in 15 days time..It came out very well,
    infact the guest who had come over enjoyed it too much..
    Thanks a ton to you for this , you are my cooking Guru.
    i admire you .
    Dassana can you suggest some recipied for 14 months old baby,
    who is very fussy eater and more importantly doesnt like
    eating veggies, which I m keen to include in diet on daily basis

    • says

      thanks a lot sonia for this feedback. your comment had gone in spam and hence the late reply. try giving mashed or cooked semi sweet veggies like carrots, sweet potatoes, beetroot. you can even cook these veggies with moong dal and then make a mixed veg khichdi. you can also make rotis/parathas with grated veggies or mashed veggies. even something as basic as a dal can have mixed vegetables in it. first try with veggies that are on the sweeter side like carrots or beetroot or cabbage. then you can introduce veggies which are not sweet but still good to taste like cauliflower, beans, potatoes etc.

  2. Sari says

    I tried this recipe for last week, didnt add ginger n mace but added almond n cashew mix, came out amazing. Everyone loved it.So i want to make it for potluck for 50 people.pls tell me how make.

    • says

      thanks for the feedback sari. i cannot help you in increasing the quantities as curry or gravy recipes need to be made by andaaz or by eye balling the ingredients.

      • Sari says

        Thanks Dassana for the quick response, i will only make it for 25 people, rest a friend will make. Do you think tripling the recipe will be enough.Sorry to bug you again.
        Thanks a lot.

        • says

          welcome sari. i would just suggest doubling it. but i am taking the risk here also by suggesting this to you. because i have made gravy recipes in bulk and i know that doubling or tripling the recipe does not work always. you need to use approximation/andaaz. check the taste and add some ingredients as required.

  3. sowmiya says

    Hi!!!! I tried this recipe yesterday….. Wow!!! Amazing taste….. All my family members luvd it!!!! Thnk yu sooooooo much fr sharing d recipe

  4. Bhavna Goel says

    Hi Dassana….
    Thanks for sharing this restaurant style recipie….Steps with pictures helped me in every manner.This recipie turned out to be fantastic.Now my husband does not want to go out for dinner. I got appreciation but for me you are my star.Thanks a lot once again.Keep sharing such recipies.

  5. Rajeshwari Saraswat says

    I tried your receipe. It turned out so well.amazing. Quite impressed with the step by step procedure of the receipe which is very helpful indeed while making it.great site. thanks dassana

  6. Anju says

    Hi Dassana,

    I look to your recipes everytime I need to make something and they are always fantastic, this recipe however was mind blowing!

    Thank you!

  7. Rajeshwari Saraswat says

    I tried your receipe it turned out very well.very impressed by the method of showing step by step pics of the receipe along with the context.will surely try out other receipes too.

  8. Natasha says

    Hi dassana!!
    Just made this yesterday for some guests we had over. It turned out perfect. Very creamy and delicately spiced. Everyone loved it.. All credit goes to you :-*
    Just one small change, it isn’t restaurant -style.. It’s much much better 😀
    I love your blog and have tried so many other recipes – gobi manchurian, schezwan fried rice, methi muthiya, methi theplas, methi matar malai, mawa cake, steamed bread pudding and fruit custard too… They all turned out fantastic.. Thanks a lot for your precise and beautifully illustrated recipes.
    You’re my food superstar :)
    Lots of love and thanks for being so inspiring.

    • says

      thanks a lot natasha. i agree home cooked restaurant style food is much much better than the actual restaurant food:-) and thanks for the title of food superstar :-) i get inspired with all the positive comments i get everyday. thanks once again.

  9. Adam says

    Hi Dassana,

    The recipe says to add 1 inch piece of cinnamon. So, do you blend this also in Step 3? I’ve done this before and ended up with chunks of cinnamon stuck in everything :)

    • says

      adam, you need to grind it very well. some blenders don’t do this job well. indian masala grinders work very well. otherwise you can add cinnamon powder (1/8 to 1/4 tsp cinnamon powder).

  10. swati says

    Thanks for all the recipes. I have only one word…. fantastic
    Just wanted to ask that in this paneer makhanwala recipe it took me really a lot of time to bhunao masala till oil separates. Kinda an hour. . I was doing on non stick pan on induction cooktop.
    Is there any faster method??
    Thanks again
    Dr Swati

    • says

      hi swati, it should not take an hour. it just takes about 18 to 20 minutes. must be due to the induction cooktop. there is no faster method but another alternative. in this you saute the onions, spices, tomatoes etc in oil. then grind with some water to a smooth paste. don’t grind the tej patta. then heat oil again and then add this ground paste. but remember when sauteing don’t brown the onions too much. they curry will have bitter notes. a light brown or translucency is fine in the onions. and thanks for the feedback on the recipe.

  11. Mukul says

    Dear Dassana,

    I made this dish ‘Paneer Makhanwala’ today following your recipe and it turned out to be great. I must say that I love your website and your recipes have started giving me confidence that I can cook as well. Thanks for making it look so simple!

  12. Ash says

    I made this and your punjabi chhole recipe for a date with my boyfriend and it came out amazing!! Both of us loved it!

    I have to say trying your recipes really brought out the confidence in me that I can cook well. Now the chhole recipe has become a staple and I cook it at least once a week. However, I make this super simple paneer recipe when I want to impress someone 😉

  13. Rubina says

    hi friend….
    I tried this recipe & veg handi just. it was superb. i loves cooking from my collage days. i m trying many recipies from d net. this may i m marrying. so ur recipies helps me a lot to try new recipies. i wil try peda & coconut burfi with condensed milk soon..
    thnk u so much for ur recipies.

  14. Verena Mendonca says

    Hi Dassana, just tried this receipe but with a small twist. Instead of paneer I added mix veggies and it has turned out yumm. Thank you so much for all your efforts. Gos bless u!!!

  15. zeenatpardeshi says

    Wonderful recipes dassana…me &my hubby enjoining with ur recipes…I request u for
    Sum more chiwda or snacks recipes…plz..&kip it up..dear

  16. says

    Went to a great indian restaraunt and was inspired to start exploring more about Indian cooking. Luckily I found your incredible generous outstanding receipes. What a gift to explain a very complicated sophiticated cusines to anyone who is lucky enough to find your site. I cannot stop exploring a new taste everyday, and new combinations. Youhave truly inspired me. I am so excited.. A gift in my mouth…. chef Susan Plunkett

  17. says

    Looks really delicious and very well presented.. I am going try it today… Will share it my blog too mentioning the source and providing a link to your website.

  18. geetha rao says

    I was searching for the paneer recipe n pulao recipe . Thank u so much really all the recipes u explained in detail.once again thank u so much

  19. Pavi says

    Hi Dasanna,
    I came across your blog recently & have become a fan of ur recipes since then : ) Your recipes are explained so well with detailed pictures and the best part is you give lot of useful tips that really helps beginners like me. I tried ur papdi chat, paneer makhanwala, bhindi do pyaza, eggless banana cake, paneer tikka & vegetable pasta in white sauce. My family appreciated my preparations & parents are very proud of me. I was telling them that all credits go to Dasanna : ) With paneer tikka, I missed reading hung yogurt in the recipe& added regular yogurt & also frozen paneer was used. Although it tasted good, but I hope to get it perfect the next time. I have always searched for a blog where I could look for all kind of recipes & being a vegetarian ur blog just seems perfect. I feel I have a developed a genuine interest in cooking & I must really thank you for that. Best regards,

    • says

      your comment is truly motivating ans inspiring, pallavi. thanks for the feedback on all the recipes you made so far. also thanks for sharing your experiences. even though the recipes have helped you, the credit goes to you. as you have prepared & cooked the dish :-) for paneer tikka, if you use thick yogurt, then also it works fine. better to use fresh paneer or paneer which has been refrigerated and not frozen. we always learn from our experiences :-)

      • pavi says

        It is my pleasure Dassana 😉 thanks for the detailed reply & ur encouraging words . just a small correction , my name is Pavi

          • Pavi says

            No worries : ) I tried your palak paneer recipe . Instead of paneer, i used tofu. I must say it was superb. This is the best palak paneer that I have ever tasted. The detailed step by step pics really helped. I was not able to comment there, hence thought I will write here. Thanks Dassana!

  20. Divya says

    Hi Dassana, I enjoyed making paneer makhanwala according to your recipe and folks at home enjoyed having it for dinner. Thank you.

  21. Sandra says

    I have tried several recipes from your site. I must say, you are a real genius! Your simple outline of a usually complicated recipe, the numerous tips and the step-by-step detailing are fantastic…so much so that I, who rarely leave a comment in any of the sites I visit, have been prompted to do so here! Keep up the good work! May we see a cookbook from you in the near future.. God bless!
    Just an additional opinion : blanching the paneer in hot water (and not frying them) renders them very soft and makes this dish just like in the restaurant.

  22. jaya mittal says

    Thanx Dassana,I have tried many receipes of yrs and they arevvery easy to make and with the ingredients which are already present in our kitchen.I hope u will further always think of the normal housewifes and make sure that the hardest receipe also becomes simple.Thanx once again for the wonderful receipes.

    • says

      thanks jaya. i always keep this fact in mind while preparing recipes. but to be honest, not all recipes are simple and easy. but i do experiment with various methods and techniques and post the recipes which everybody can make.

  23. Sini says


    I have tried this and it came out excellent. Thanks for the wonderful recipe. It tasted exactly like that of a restaurant. With this recipe a South Indian like me could make this north indian food very confidently. My husband (an IHM passout ) liked the taste and was asking about the preparation. Thank you once more. going to try more recipes of yours

    • says

      welcome sini. glad to know that the blog is helping you in making north indian recipes. keep visiting and yes do try some more recipes. also, feel free to ask any query on recipes.

  24. ajay says

    Hi amit
    please upload paneer butter masala dabha style…
    Can I get ur videos for all recipes or any booklet.
    Thank you

  25. neha says

    I just cooked paneer makhani, however daal cheeni is in excess. nw there is no taste. wht to do nw, as it is almost cookd. plz rply asap

  26. Vibha says

    Tried it today. Awesome awesome . Exactly restaurant style.
    Thnx a ton for posting fantastic recipes in such easy way…

  27. Priyanka Badri says

    Hi Dassana :) love your recipes for their simplicity. I just drop in from office and cook something new from your recipes. Tried Paneer Makhanwala with jeera rice today, the guests thought it was my recipe :D. Keep posting more.

  28. Radhika says

    Dear Dassana, Tried your wonderful recipe and it came out fantastic. Everybody at home loved it. Thanks for sharing this recipe. Just wanted to know if it is ok to add honey to a boiling gravy as I read somewhere that as per Ayurveda heating or adding honey to something hot makes it toxic?

    • says

      thanks radhika. according to ayurveda, honey should not be added to hot drinks or anything hot or heated above 40 degrees C/104 degrees F. the honey become toxic. so as per ayurveda, honey cannot be added in this recipe. but then honey cannot be added even to the hot teas or milk. in spite of knowing this, i do add honey to my herbal teas at times :-) even adding honey in baking recipes like bread, cookies and cakes is not recommended as per ayurveda. but we do have have such baking recipes. for this paneer makhanwala recipe, you can let the gravy cool down a bit and then add honey. apart from honey, you can also add sugar. i will mention this aspect in the notes section too.

  29. vasanti says

    I am a south Indian and never tried paneer recipe before.But ur recipes are working out for I tried this one and it was tasty.thanks for providing such clear method of making recipes that if any one cooking for the first time can make it delicious.

  30. Kanak Patel says

    Hi, Dassana,

    The recipe itself and the texture of the dish you made looks amazing.I was just curious and was wondering about where did you get the fresh bay leaf from ? I really don’t know if I can get fresh bay leaf in Canada or not but I would be very much thankful to you if you let me know.
    Again I must say you are doing wonderful job by posting such a tempting recipes.I have tried couple of them and they have turned out very nice.

  31. pooja says

    Hi this was d first recipe i tried from your posts n i just cant tell u how well it turned out…..simply amazing… Perfect restaurant taste… Thanks

  32. shruti says

    Hi dassana

    I wanted to comment on the paneer butter masala but couldn’t see comment box there.

    I have tried both these recipes but for some reason my recipes involving tomatoe puree are not turning out good.For butter masala you told to cook the tomatoes for 12 mins. I cooked for over 20 mins in a non stick cookware but still the taste of gravy was like tomatoes. Do you know what wrong I m doing here.


    • says

      hi shruti, the comment box on most recipes have been removed for technical reasons. we will add them soon. i think its the quality of tomatoes. the tomatoes should have some sweetness in them. they should not be tart or sour. the sourness should be a pleasant one without giving an acidic feeling in the mouth. i make so many gravy dishes with tomatoes, but had a problem only once. i knew the tomatoes were sour but still added them to the gravy and i got a really sour gravy. there will be a slight taste of tomatoes, a slight tang is there, but these gravies don’t taste like a tomato rasam. there is also a slight sweetness coming from the cream and also creaminess from the cashews. i would suggest you to add ripe red tomatoes which are not too sour or tart. tomato puree will cook faster, so there is no need to cook for a long time. also add some honey instead of sugar. the honey neutralizes the acidity and brings a balance in the dish.

  33. saurabh garg says

    hey dassana m a guy but love to cook good food.but you know what your food recipes are great and awesome..just tried 5 of them randomly and all turned out to be yummy.god bless…keep posting such good recipes…please post double ka meetha if possible….

  34. Archana says

    You post delicious recipes. But whenever i prepare paneer dishes it becomes tangy. Is there anything we have to add extra while preparing tomato puree.
    thank you.

    • says

      welcome archana. you can balance the tang by the addition of honey. honey also reduces the acidity of the tomatoes. you can also use sugar instead of honey. also add cream because that also balances the tang. another option is cashew paste.

  35. Archana says

    Thanks for this recipe. I was searching this recipe. In many hotels Menu it is a famous dish. I was interesting in this receipe, but i was not aware of how to make it. I will try now. Thanks a lot. One thing to ask – what is the meaning of 2 single strands of Mace? you have mentioned in ingredients list?? Please reply.

    • says

      welcome archana. just remove two strands/strings from the mace flower petal. mace is a strong spice and if you add two much then it will ruin the dish. do share your feedback.

          • Abhaya says

            My mouth was watering reading your recipes– I love food and cooking—thank you for your detailed description of the recipes and your effort of pictorial representation—- one thing I need to bring to your notice -/ honey should not be heated or cooked– hope you don’t take offence

            • says

              thanks abhaya. no offence at all. i know about this aspect of honey. when i made this recipe, i did not know. but after reading some ayurveda books, i came to know that honey should not be heated. thats why i have mentioned in the notes sections of the recipe details about adding honey.