paneer makhani

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

preparation

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

more paneer recipes

Paneer Makhani

4.77 from 39 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.
paneer makhani recipe
Author:Dassana Amit
Prep Time:10 mins
Cook Time:35 mins
Total Time:45 mins
Course:main course
Cuisine:north indian
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)

INGREDIENTS

  • 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

INSTRUCTIONS

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.

NOTES

* 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

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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122 comments/reviews

      • 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.5 stars

  1. 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.

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

  3. 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.5 stars

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

  5. 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!4 stars

  6. 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?5 stars

    • 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.

  7. This recipe was so good! I cooked it tonight for my husband and he was very happy. Thank you for posting it!5 stars

  8. Hi Dassana, tried this today…..turned out awesome!!! The step by step helped much……I am hooked 🙂 thanks heaps, dhanya.

  9. 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..

    Rajni5 stars

  10. 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.5 stars

  11. 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.

  12. Thank u so much for this wonderful recipe the pictures made it so easy to understand and make this yummy dish …. Thanks a lot.5 stars

  13. Yum! Will definitely be making this again. Having very clear written instructions and photos to go by made the “making” so easy!5 stars

  14. 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
    Shanza4 stars

  15. 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.

    Regards5 stars

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

    Thank you.5 stars

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

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

  19. 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.5 stars

  20. 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, 🙂

    Anitha5 stars

  21. 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

  22. Hi,

    made this over the weekend and loved it. Just omitted adding sugar as I love the natural tanginess of the tomatoes.
    Thanks Dassana4 stars

  23. Tried it today came out nice….didn’t have cream….but I so badly wanted to make it that I added a tsp of veg mayo…ha ha

    • Amita mai ye jaanna chahti hu ki hame apni dish mai tomato ki kaun si variety use krni chahiye.ye desi hone chahiye ya bombay wala tamatr. Mai bohot confuse rehti hu, mere husband ko sbji ka sour taste bilkul psnd nhi or bombay wala tomato delhi mai bolte hain ki salad ke liye use hota hai. Plz reply me soon. Gud job.

      • tripti, aap ju tamatar use/prayog karen recipe main, woh khatte/sour nahi hone chayiyee. tamatar main thoda sa mithas/sweetness hona chahiyee. aap mumbai ke tamatar use/prayog kar sakte hain. khatte/sour tamatar se gravy khatti hu jati hain aur aacha sawad/taste nahi aata. es liye un ke prayog na karen.