paneer makhani recipe, easy home style delicious paneer makhani recipe

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paneer makhani recipe with step by step photos – 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 with a hint of tang and sweetness.

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.

if you are looking for more paneer recipes then do check:

paneer makhani recipe below:

4.75 from 31 votes
paneer makhani recipe
prep time
10 mins
cook time
35 mins
total time
45 mins
paneer makhani recipe - succulently cooked cottage cheese cubes in a smooth sauce of tomatoes and cream, which is lightly spiced with a hint of tang and sweetness.
course: main course
cuisine: north indian
servings: 2 to 3
calories: 454 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
  • 200 grams paneer (cottage cheese)
  • 250 grams ripe and red tomatoes OR 4 to 5 medium ripe and red tomatoes (tamatar)
  • 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 (adrak lahsun ka 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
how to make recipe
making tomato puree for paneer makhani recipe:
  1. first rinse and chop the tomatoes (250 grams or 4 to 5 medium ripe and red tomatoes).

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

  3. keep the tomato puree aside.

making paneer makhani recipe:
  1. melt butter in a pan. first add the tejpatta/bay leaf and saute for a few seconds till aromatic.
  2. then add the crushed ginger-garlic paste and saute till the raw aroma of the ginger-garlic goes away.
  3. add the tomato puree and stir well.
  4. 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.
  5. when you see the tomato mixture clumping together and the fat leaving the sides, then add water.
  6. stir and simmer till the gravy or sauce thickens a bit. takes about 7 to 8 mins on a low flame.
  7. then add the slit green chilies and ginger julienne. stir and simmer for a minute.
  8. add sugar, salt and crushed kasuri methi (dry fenugreek leaves).

  9. stir and then add the paneer cubes.

  10. simmer paneer makhani gravy for 2 to 3 minutes till the paneer cubes are cooked.

  11. lastly add cream and gently stir. switch off the flame and then sprinkle with garam masala. give a gentle stir again.
  12. serve the paneer makhani with rotis, naan or jeera rice.
recipe notes

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

rough nutrition info per serving:

Nutrition Facts
paneer makhani recipe
Amount Per Serving
Calories 454 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 23g 115%
Cholesterol 106mg 35%
Sodium 1390mg 58%
Potassium 296mg 8%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 5g
Protein 15g 30%
Vitamin A 33%
Vitamin C 24%
Calcium 49.8%
Iron 1.9%
* Percent Daily Values are based on a 2000 calorie diet.

lets start step by step paneer makhani recipe:

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

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

3. crush the ginger & garlic in a mortar-pestle to a paste (1 tsp ginger garlic paste, or 1/2 inch ginger/adrak + 3-4 small garlic/lahsun).

4. melt 2 tbsp butter in a pan. add 1 bay leaf/tej patta and then the crushed ginger garlic. saute till the raw aroma of the crushed ginger garlic goes away.

5. add the tomato puree.

6. stir well and add ½ tsp red chilli powder. keep on sauting till the fat leaves the sides of the tomato paste.

7. meanwhile chop 200 grams paneer/cottage cheese in cubes, squares or triangles.

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

9. now add 1.5 cups water.

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

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

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

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.

14. add 2 to 3 tbsp cream. i used amul cream.

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

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

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

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This post was last modified on May 11, 2018, 1:50 pm

    Categories Curry RecipesDinner RecipesFestival RecipesKids RecipesNorth Indian RecipesPaneer Recipes

View Comments (117)

  • Hi,

    made this over the weekend and loved it. Just omitted adding sugar as I love the natural tanginess of the tomatoes.
    Thanks Dassana

  • Really like this recipe..I live in Spain and cannot get Fenugreek/Kasuri methi without trying outside Spain...Please is there a substitute we can use..Thank you and keep up the good work

      • Brilliant recipe..we followed really well but used extra ginger and more chilli as we have a serious addiction to these spices..Keep up the good work and i,m going to look into next cooking mission on you great website

        • thanks pedro. more ginger and more chilies must have nicely spiced up the paneer makhani :-)

    • you can also use fenugreek seeds powder if its available. just a pinch would be fine. otherwise just skip the fenugreek leaves.

  • I followed diligently this recipe (had the tablet in the kitchen!) and at every stage it looked almost identical to your picture! It was delicious. I also made the naan without yeast. Oddly while it didn't quite look like yours I was pleasantly surprised when it tasted quite good.

    Great work here; many thanks. Now I am here to stay, :-)


    • welcome anitha. nice to read that you followed the recipe and it came out delicious.

  • Tried it when guests came over. They loved it and my family loved it too. Excellent and easy recipe. I am little lazy in cooking so i look for easy and tasty recipes and this worked for me .Thank u so much and keep it up.

  • Wonderful recipe. Thanks Dassana. I tried this with tofu instead of paneer and everyone loved it.

  • Mine turned out very watery, the cream didn't seem to mix with the sauce, what type of cream do you suggest?

    • i added cream which is 25% low fat. basically light cream having. 20% to 35% fat will also be fine.

  • I love your receipes. They are easy to prepare. I made this Paneer and turned out so delicious.

    Thank you.

  • Hi dassana,

    Tried and tested ! 5 stars once again
    Thank you.

    I omitted the cream and used soaked kajus to make it creamy like some of your other recipes.


  • Hey Hello

    I have tried your recipe ...very easy and tasty too..everyone loved it ....will try out your recipes one by one. Your pic illustration is really good. Thanks and keep going .

    Best Rgds

  • Yum! Will definitely be making this again. Having very clear written instructions and photos to go by made the "making" so easy!

  • Thank u so much for this wonderful recipe the pictures made it so easy to understand and make this yummy dish .... Thanks a lot.

  • Hi dassana
    I made this paneer makhani first time and it turn out very good. Tough the taste was a bit saucy (i think thats because of tomatoes) but not as good as paneer butter masala.
    I made paneer at home using full cream milk. The paneer was soft, fresh & awesome.
    Thank you your amazing website.
    I've messaged u a pic of this on facebook.

    • thanks gurpal. got the pic on fb. the gravy is less thicker than paneer butter masala due as no cashew paste is added. but otherwise the gravy has a good taste.

  • Thank you for the wonderful recipe, I have made it twice now, and both times it turned out delicious. We do not have any Indian restaurants where I live, and have been missing the food terribley, this has been such a delight.

  • Hi Dassana,

    I tried your receipe.. It came out beautiful... Really yummy.. I tried cooking Paneed Makhani for the first time.. I am really glad that i tried your receipe.. Also you have written it in a very easy way with pictures. Great jobs.. Keep up the good work...Thanks for sharing..


    • thanks rajni for sharing positive feedback on paneer makhani recipe and its presentation. do try some more recipes.

  • Hi Dassana, tried this today.....turned out awesome!!! The step by step helped much......I am hooked :) thanks heaps, dhanya.

  • This recipe was so good! I cooked it tonight for my husband and he was very happy. Thank you for posting it!

  • Hi, it was yummy as always!... :)
    please tel me what to add instead of cream. As low fat amul cream we buy is 200 ml and has to be consumed within 2 days. So, lots of cream is wasted.

    So what other options do we have which are:
    healthier, tastier and can b easily prepared at home.

    Also how to reduce the tanginess due to tomato?

    • thanks ravi. cream is required. you can use left over cream to make mousse. you can use milk instead of cream but it can curdle. add sugar to reduce the tanginess or add more cream.

  • Hi,

    I've been following your blog and pretty much learned cooking from it. Thank you!
    Can I substitute the cream with anything else? Like yogurt or cashew paste?

    I saw suggestion of milk in a comment but I almost always curdle it. I would love to use yogurt if possible as I always have it and is healthy!

    • welcome keya. yogurt will give a slight sour taste. you can use milk powder/dairy whitener or you can use cashew paste.

  • This is a super easy , super delicious recipe ...made it tonight ...it was so good . Less ingredients and good taste .

  • Thank you so much for your sweet recipes, everyone in my family loves it.. U are so awesome.. Keep up your work...I love the way u cook..so simple but taste fabulous.

  • Loved this recipe.made this for dinner yesterday.the step by step pictures r a great help.thankyou so much for the wonderful blog.

    • pleased to know this sowmia thankyou for your kind words wish you a happy holi and you are welcome.

  • THANKS for the wonderful step by step instructions with pictures!! I can't wait to get brave enough to try this!!!! I have been wanting to for quite some time and I am no cook!!! So the fact that you were able to inspire me to want to cook is even more amazing!!

    • very pleased to know this dacelle all the best in your cooking endeavors glad you were inspired by our blog. thankyou for your kind gesture and encouraging words.

    • jill, you can add them. it will taste good. however taste varies from person to person.

      • Thank you. I finally made it . I only added half an onion. It was excellent. Got polished off :)
        I did do one more thing I would like to share- I soaked the paneer in hot water for 5 minutes and drained. It was soft and nicer. This trick works when paneer was bought few days ago and is in the fridge.
        Thank you for the easy recipe.

  • I tried it last week and it was really good....I kinda of reduced the sauce a little too much, but it ended up being really good anyways....Next time I make it I will triple the recipe:D.....Thank you so much for the recipe:D

  • I don't generally leave behind comments on blogs. Just get the info I want and dash off. But this was too good to not let you know and appreciate. It was super simple and my daughters really loved it. Thank you Dassana for the wonderful veg recipes.

  • Hey Dassana, I’m a big fan of your
    Thanks a lot!!
    i have no cream .... so what should I add to skip cream....

    • thanks. you can add milk powder, just add 1/2 to 1 tablespoon as milk powder can sweeten the gravy too much.

  • Hey!
    I can't thank you enough for the recipe. Paneer is my husband's favourite but I am not a pro at cooking. I simply followed your recipe and it turned out absolutely brilliant. Very similar to the restaurant quality we get in Delhi. Being a north Indian, I can vouch that it tastes very authentic.
    Would have loved to upload a pic but don't know how.

  • Thanks so much for sharing this nut free recipe. My daughter loves paneer but can't eat the usual butter masala recipes as she is allergic to cashew nuts. This has been very well received! I regularly try your recipes, with much success, as being a British born Bengali, I like to try dishes from different regions and need help cooking authentic Indian recipes. Keep up the good work!

    • very pleased to know this. thanks shanta for your good wishes and positive views, god bless you.

  • Thank you so much for the recipe! :) I have never cooked a paneer dish before, infact I hardly cook :D Your recipe turned out amazing and everyone just loved it !! :)

    • welcome swathi :) thanks for positive views. glad your family liked the paneer makhani recipe.

  • Dear Dassana
    Am a great fan of yours and have been following you after making your atta bread . But my query today is another tough one . We have just found that my husband is allergic to tomatoes , milk and milk products and a couple of other things . My problem is how to substitute tomatoes in our punjabi curries also in rajmah etc . Any suggestions please . If I use mango powder how will I get the right colour and the taste would also go for a toss . Help please .

    • renu, difficult as usually curd is used instead of tomatoes. so here you cannot even use curd. there is no substitute as such for tomatoes. to give volume in the gravy, you can add onion paste. even onion based gravies taste good. but you need to saute the onion paste till its golden. then you can add a bit of amchur powder for sourness. even with fried onion paste (where sliced onions are fried till golden brown and then made into a paste) any gravy tastes good. a totally different option is to add grated coconut paste or coconut milk like its done in the konkan, goan and south indian cuisine. even rajma in a coconut based paste or coconut milk tastes good. hope this helps.

  • Beautiful. Absolutely delicious. Thank you so much for sharing this and so many other recipes. You make cooking so much easier and something to look forward to instead of something that I used to run away from.

  • Hi,will try this paneer recipe today as my son loves paneer but is allergic to cashews.. Was looking for a paneer recipe without cashews..

  • Dassana

    Can i keep tomato-ginger-garlic paste in the freezer and use for recipes that ask for little or no onion?


    • avoid tomato. just make ginger-garlic paste. tomatoes can spoil. any paste or puree made with tomatoes stays good for a few days only. if preservatives are added, then these can be preserved for months too. for ginger-garlic paste, you can add some oil, a bit of salt and some turmeric, to preserve it for more than a month. you can check the post on ginger-garlic paste, i have already shared on website.

      • Thanks so much Dassana!! I read somewhere that onion-tomato paste (which will have ginger-garlic too) can be kept in the freezer. I understand now i cannot do this either?? :( What do you recommend? I am a working mother, so need some things readily available so cooking gets done in a jiffy

        • sharmila, for onion paste, you can fry onions in bulk. make a paste and refrigerate. in any dish, when you add this paste, it tastes good. for ease of frying onions, what you do is thinly slice the onions. then sundry it for a few hours. then fry it. this way the onions will get browned quickly. avoid tomato paste or tomato puree. preservatives have to be added in these for a longer shelf time. for coconut, you can grate 1 coconut in your free time and then freeze it. you can also make onion-tomato gravy paste. just brown onions, tomato, ginger, garlic in some oil and then grind it. this can then be freezer in ice cube tray and you can use whenever you want. i somehow forgot to mention this to you.

          hope this helps.

  • Dassana thank you so much. Tried this recipe today and it turned out to be delicious. The best part is the ease in the process of making it. All the ingredients are easily available and your pictures helped me to gauge that i don't go wrong.

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