Paneer Makhani is a rich, creamy gravy made by cooking paneer in a buttery onion tomato gravy. Paneer Makhani is one of the best sides for roti, phulka , jeera rice, pulao etc. Luscious & aromatic with buttery goodness that’s authentic Paneer makhani just for you. Learn to make Paneer Makhani with step by step pictures and video.
This Paneer Makhani is a one pot cooking recipe and easy to make in just few minutes. Mittu loves Paneer Makhani of course it is my family favorite too. Mittu goes for additional round of rice or flatbread whenever I make Paneer Makhani so I make it often at home. Though this tastes close to Paneer makhani in restaurants the ingredients are very simple and ideal for a home style gravy.
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About Paneer Makhani
‘Paneer‘ is Indian cottage cheese and ‘Makhan‘ in Hindi translates to butter so Paneer Makhani is nothing but paneer cooked in butter. Paneer Makhani is a popular side dish from Punjabi cuisine that is made with paneer, onion, tomato, cream, butter, cashews and other herbs and spices. This gravy is popularly called as Paneer Makhanwala or Paneer Makhni.
Some of the dishes taste best restaurant style – Paneer Makhani is one of them. Two things make this recipe restaurant style. One – addition of cream & ground cashews. Two – straining the tomato remains from the puree to make a silky smooth creamy gravy. Paneer makhani is a vegetarian version and a great alternate to Butter Chicken.
If you have the makhani gravy ready you can end up making N number of dishes out of it. You can add mixed vegetables or potatoes or soya or baby corn etc.I made tandoori rotis to go with it.
Paneer Makhani Video
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Paneer Makhani Ingredients
- Paneer – Use fresh soft homemade paneer for best results. I have added paneer as such but you can shallow fry them and add too. Suggest to soak the paneer in hot water after frying to avoid becoming hard. If the paneer is store bought either fresh or frozen soak in hot water for 10 minutes which makes it soft.
- Makhan (Butter) – Use fresh butter, if you have access to homemade butter, else use store bought butter.
- Tomato, Cashews & Spices – Use fresh, ripe tomatoes as the taste of the puree determines the taste of Paneer Makhani. I have added onion to give mild sweetness to the gravy. You can skip onion if you like tangy paneer makhani.
- Spice powders – Basic spice powders like red chili powder, garam masala powder are used. Instead of adding color you can add kashmiri red chili powder.
- Fresh cream – Fresh cream adds a great flavor to this dish so do not skip it. If you do not have fresh cream just take the malai formed on top of hot milk, mash it well with a spoon and add it.
How to make Paneer Makhani Step by Step
1.To a heavy bottomed pan add all the ingredients listed under ‘to cook & grind’ :
- 1 big onion sliced
- 4 medium sized tomatoes chopped roughly
- 2 small kashmiri chilies
- 1 small green chili slit
- 1/2 inch ginger
- 3 nos garlic
- 1 inch cinnamon
- 2 nos cloves
- 2 nos green cardamom
- 1 no black cardamom
- 1 small bay leaf
- 10 nos cashews
- 1 teaspoon butter
- salt to taste
2.Add 3/4 cup water to it.
3.Give a quick mix.
4.Cook covered in medium flame for 7-10 minutes.
5.Once onion tomato turns soft open, pick out cinnamon, cloves, cardamom, bay leaf and discard it.
6.Cool down the cooked ingredients then transfer to mixer jar.
7.Puree it and set aside.
8.In the same pan add 1 tablespoon butter, then add 1 teaspoon red chili powder(you can replace with kashmiri red chili powder too). Mix it well.
9.Strain and add the puree in batches.
10.Mix with a spoon and strain.
11.Discard the remains.
12.Give a quick mix, the gravy starts to boil.
13.Add 1 and 1/2 cups paneer cubes.
14.Give a quick mix. Let it boil for 5 minutes.
15.Then add 2 tablespoon fresh cream, 1 teaspoon kasoori methi(crush & add), 1/2 teaspoon garam masala powder, salt to taste and 1/4 teaspoon sugar. Mix gently. Let it cook for 5 more minutes until all the flavors are absorbed.Switch off.
Serve the gravy with a dollop of butter with roti. Paneer Makhani is ready!
Expert Tips
- Once red chili powder is added to butter quickly mix well, strain and add the gravy. Do not burn i as it will turn the gravy color dull.
- We pick out whole spices as it may be overpowering in the gravy. However we are ensuring its flavor is infused in the gravy.
- I did not add any color just kashmiri red chilies while grinding and normal chili powder while tempering which gives it a bright orange color just like in restaurants.
- Do not add more fresh cream than mentioned quantity.
- Dry roast, crush and add kasoori methi for more flavor.
- You can even add the puree as such without straining. It will not be silky smooth but tastes good.
Serving & Storage
Paneer Makhani is one of the best side for roti, phulka, chapatti, paratha, lachha paratha & other flatbread varieties. Paneer Makhani goes well with jeera rice, pulao, curd rice and my kids use them for basmati rice as well. It tastes great!
Paneer Makhani keeps well for 6-8 hours day in room temperature. Refrigerate to extend shelf life for 2 days. Reheat with microwave or stove before consuming it.
Variations
- Add sautéed methi with paneer to make Paneer Methi Makhani.
- Skip onions for a tangy paneer makhani.
- You can replace paneer with tofu, cream with coconut milk for vegan preferences.
- You can skip cardamoms, clove, cinnamon if you are out of stock of them.
- You can smoke it if you like smoky flavor.
FAQS
1.Difference between Paneer Butter Masala and Paneer Makhani?
Though most of the ingredients are similar to panner butter masala, the main difference between paneer butter masala and paneer makani is the method which we make they are different.This gravy is easy and quick when compared to PB masala so do try this and enjoy!
2.Is Paneer Makhani and Paneer tikka masala same?
No, both Paneer Tikka Masala and Paneer Makhani are totally different in both taste and preparation.
3.Can we add milk instead of cream in paneer butter masala?
Cream gives a nice flavor and creaminess to the gravy which gives it the exact restaurant taste but you can skip it and add just milk alone but the taste will surely differ.
If you have any more questions about this Paneer Makhani do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter.
Tried this Paneer Makhani? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Paneer Makhani Recipe
Ingredients
- 1 and 1/2 cups paneer
- 1 tablespoon butter
- 1 teaspoon red chilli powder
- 1 to 2 tablespoon fresh cream or milk malai
- 1 teaspoon kasoori methi
- 1/2 teaspoon garam masala powder
- 1 tablespoon butter + extra while serving
- 1/4 teaspoon sugar optional
- salt to taste
To cook & grind:
- 1 big onion (sliced)
- 4 medium sized tomatoes (chopped roughly)
- 2 small kashmiri chillies
- 1 small green chilli (slit)
- 1/2 inch ginger
- 3 nos garlic
- 1 inch cinnamon
- 2 nos cloves
- 2 nos green cardamom
- 1 no black cardamom
- 1 small bayleaf
- 10 nos cashews
- 1 teaspoon butter
- 3/4 cup water + as needed
- salt to taste
Instructions
- To a heavy bottomed pan add all the ingredients listed under 'to cook & grind'. Add water and immerse it fully.
- Cook covered in medium flame for 7-10 mins. Open and pick out cinnamon, cloves, cardamom, bay leaf and discard it.
- Cool down then transfer to mixer jar. Puree it and set aside.
- In the same pan add 1 tablespoon butter, then add red chilli powder (you can replace with kashmiri red chilli powder too).Mix it well and strain the puree.
- Add in batches and strain completely. When the gravy is about to boil add paneer and let it boil for 5mins.
- Then add fresh cream, kasoori methi (crush & add),garam masala powder, salt and sugar. Mix gently. Let it cook for 5 more mins until all the flavours are absorbed. Switch off
- Serve Paneer Makhani with roti.
Video
Notes
- Once red chili powder is added to butter quickly mix well, strain and add the gravy. Do not burn i as it will turn the gravy color dull.
- We pick out whole spices as it may be overpowering in the gravy. However we are ensuring its flavor is infused in the gravy.
- I did not add any color just kashmiri red chilies while grinding and normal chili powder while tempering which gives it a bright orange color just like in restaurants.
- Do not add more fresh cream than mentioned quantity.
- Dry roast, crush and add kasoori methi for more flavor.
- You can even add the puree as such without straining. It will not be silky smooth but tastes good.
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Definitely try this recipe! Thank you for sharing!!