easy paneer makhani

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Paneer makhani recipe with step by step photos – succulently cooked cottage cheese cubes in a smooth sauce of tomatoes and cream, which is lightly spiced with a hint of tang and sweetness.

paneer makhani recipe

This is simple and easy to make delicious paneer makhani recipe. The flavors of this dish is more home style and its not a restaurant style recipe. The gravy is lightly spiced and taste good.

The makhani gravy or sauce is usually made up of pureed tomatoes, ginger, garlic, red chili powder and cream. The same sauce is also used for Paneer butter masala And Paneer makhanwala. basically both are same for me. Just that the spicing varies from recipe to recipe. In some variations, cashew paste is also added. Cashew paste does help in giving a smooth, creamy texture to the gravy.

In this paneer makhani recipe, I have not used cashew paste. I did get a few requests from readers, asking me to post some Punjabi recipes without the use of expensive stuff like cashew, almonds etc. Hence this paneer makhani post.

The recipe is very easy to make. You can use ready-made tomato puree too. Paneer can be brought ready from out or you can make paneer at home. I always make paneer at home. However, this time a few of the paneer cubes broke in the gravy. I cooked the milk too much while making the paneer. Sometimes I am also in a hurry and impatient to cook and finish a task.

Paneer makhani is best served with rotis, parathas or with naans. I served with naan and a side veggie salad. You can also serve paneer makhani with jeera rice.

How to make paneer makhani


1. First rinse and chop the tomatoes (250 grams or 4 to 5 medium ripe and red tomatoes).

tomatoes for paneer makhani recipe

2. In a blender or grinder make a smooth puree of the chopped tomatoes. No need to add any water while blending the tomatoes.

tomato puree for paneer makhani recipe

3. Crush the ginger & garlic in a mortar-pestle to a paste (1 teaspoon ginger garlic paste, or ½ inch ginger + 3-4 small garlic).

ginger garlic paste for paneer makhani recipe

Making paneer makhani

4. Melt 2 tbsp butter in a pan. Add 1 tej patta (Indian bay leaf) and then the crushed ginger-garlic. Saute till the raw aroma of the crushed ginger-garlic goes away.

frying spices for paneer makhani recipe

5. Add the tomato puree.

tomato puree for paneer makhani gravy recipe

6. Stir well and add ½ tsp red chilli powder. Keep on sauteing till the fat leaves the sides of the tomato paste.

preparing paneer makhani masala

7. Meanwhile chop 200 grams cottage cheese in cubes, squares or triangles.

paneer cubes for paneer makhani recipe

8. After 15 minutes on a low flame, the tomatoes and spices have sauteed well and the fat leaving the sides of the mixture is clearly seen.

paneer makhani masala

9. Now add 1.5 cups water.

making paneer makhani recipe

10. stir very well and let the gravy/sauce come to a gentle simmer.

making paneer makhani recipe

11. Simmer the gravy till it reduces and thickens a bit.

preparing paneer makhani recipe

12. Add ½ inch ginger julienne and 1-2 slit green chilies. Simmer for a minute.

adding ginger to paneer makhani recipe

13. Stir and then add salt, ½ tsp crushed kasuri methi (dry fenugreek leaves) and ½ to 1 tsp sugar. Also add the paneer cubes and simmer for 2 to 3 minutes.

paneer for paneer makhani recipe

14. Add 2 to 3 tbsp cream. I used amul cream.

cream for paneer makhani recipe

15. Stir gently but well so that the cream is mixed uniformly with the gravy without breaking the paneer cubes. Switch off the flame.

simmer - making paneer makhani recipe

16. Lastly sprinkle ¼ tsp garam masala and again stir gently. Check the seasonings and add more salt or sugar if required.

garam masala for paneer makhani recipe

18. Serve paneer makhani hot with rotis, parathas or naan or with jeera rice.

paneer makhani

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paneer makhani recipe

Paneer Makhani

4.82 from 44 votes
Paneer makhani is succulently cooked cottage cheese cubes in a smooth sauce of tomatoes and cream, which is lightly spiced with a hint of tang and sweetness.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins

Cuisine North Indian
Course: Main Course

Servings 2 to 3


  • 200 grams Paneer (cottage cheese)
  • 250 grams ripe and red tomatoes or 4 to 5 medium ripe and red tomatoes
  • 2 to 3 tablespoon cream - low fat 25% to 35% fat
  • 2 tablespoon butter
  • 1 tej patta (indian bay leaf)
  • 1 teaspoon Ginger-Garlic Paste or ½ inch ginger + 3-4 small garlic crushed to paste in a mortar-pestle
  • ½ teaspoon red chilli powder or kashmiri red chilli powder or deghi mirch
  • 1 to 2 green chillies, slit (hari mirch)
  • ¼ teaspoon Garam Masala Powder or tandoori masala powder
  • ½ to 1 teaspoon sugar - add as required* check notes
  • ½ inch ginger, julienned
  • ½ teaspoon kasuri methi leaves, crushed (dry fenugreek leaves)
  • 1.5 cups water
  • salt as required


making tomato puree

  • First rinse and chop the tomatoes (250 grams or 4 to 5 medium ripe and red tomatoes).
  • In a blender or grinder make a smooth puree of the chopped tomatoes. No need to add any water while blending the tomatoes.
  • Keep the tomato puree aside.

making paneer makhani

  • Melt butter in a pan. First add the tejpatta/bay leaf and saute for a few seconds till aromatic.
  • Then add the crushed ginger-garlic paste and saute till the raw aroma of the ginger-garlic goes away.
  • Add the tomato puree and stir well.
  • Now add the red chili powder and saute this mixture till the fat begins to leave the side of the tomato paste. Takes about 14 to 15 on a low flame. Keep on stirring often.
  • When you see the tomato mixture clumping together and the fat leaving the sides, then add water.
  • Stir and simmer till the gravy or sauce thickens a bit. Takes about 7 to 8 mins on a low flame.
  • Then add the slit green chilies and ginger julienne. Stir and simmer for a minute.
  • Add sugar, salt and crushed kasuri methi (dry fenugreek leaves).
  • Stir and then add the paneer cubes. 
  • Simmer the gravy for 2 to 3 minutes till the paneer cubes are cooked.
  • Lastly add cream and gently stir. Switch off the flame and then sprinkle with garam masala. Give a gentle stir again.
  • Serve the paneer makhani with rotis, naan or jeera rice.


* addition of sugar depends upon your taste as well as the tanginess present in the tomatoes. Add more if required.

Nutrition Info Approximate values

Nutrition Facts
Paneer Makhani
Amount Per Serving
Calories 454 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 23g144%
Cholesterol 106mg35%
Sodium 1390mg60%
Potassium 296mg8%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 5g6%
Protein 15g30%
Vitamin A 1650IU33%
Vitamin C 19.8mg24%
Calcium 498mg50%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. I like to make vegetarian Indian meals for our friends. This dish is always the star of the show. It is easy to make and so tasty.

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