Paneer Makhani is a rich, creamy gravy made by cooking paneer in a buttery tomato, cashew, onion puree. Paneer Makhani is one of the best side for roti, phulka or even with jeera rice, etc. Luscious & aromatic, buttery goodness that’s authentic Paneer makhani recipe presented here with step by step pictures and video.
Paneer makhani recipe is a one pot cooking recipe and easy to make in minutes. Paneer Makhani is a favourite of my daughter and is relished by all. My daughter goes for additional round of rice or flatbread whenever I make Paneer Makhani.
About Paneer Makhani
Paneer makhani is a popular side dish from Punjabi cuisine that is made with paneer, onion, tomato, cream, butter, cashews and other spices. Paneer refer to Indian cottage cheese and makhan(i)refers to butter(y). Hence the name paneer makhani refer to paneer cooked in a creamy buttery gravy. Paneer makhani is a vegetarian version& inspiration of Butter Chicken.
Paneer Makhani – Restaurant style at home
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.
I remember jotting down Paneer Makhani Recipe from a TV show few months back and tried it the next day itself. This recipe of Paneer Makhani tastes just like in restaurants with the creamy texture and juicy paneer that tastes too good that the family comes for more.
Paneer Makhani – Fills the heart & fuels the soul
Yumm! Yumm! closed eyes, mind on the dish feeling the taste of each of the ingredient – that’s how we should relish Paneer Makhani or any food as a matter of fact. The tint of sweetness from cream, butter & onion, the tanginess of tomatoes & garlic, spiciness of the spice powders blend in this gravy which fills the heart while cooking & fuels the soul while eating.
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 – Ingredients
Though this tastes close to Paneer makhani in restaurants the ingredients are very simple ideal for a home style gravy.
- 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, getting aged & within expiry date, it tends to get rubbery. Also defrosted paneer tend may not blend with the creaminess of the gravy. In such cases of store bought paneer or defrosted paneer, suggest to soak paneer in water for 5-10 mins before using them for gravy so that they become soft & spongy.
- Makhan (Butter): Use fresh butter, if you have access to homemade butter, else use storebought butter.
- Tomato, Cashews& Spices: Use fresh, sweet & ripe tomatoes as the taste of the puree determines the taste of Paneer Makhani. I have added onion to give add sweetness to the gravy. You can skip onion if you like tangy paneer makhani. Tomato, onion,spices, green chillies, red chillies, garlic, cashews are added as such in this recipe which saves time. No need to roast / saute them before adding to gravy.
- Spice powders: Basic spice powders like red chilli powder, garam masala powder and pepper powder are used here. Instead of adding colour you can add kashmiri red chilli powder to get that attractive look, great flavours and sweet & tangy taste.
- Fresh cream: Fresh cream adds a great flavour 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. I added the collected malai which we use for making butter.Add yoghurt or thick curd if you do not have fresh cream handy.
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Paneer Makhani
Ingredients
- 1 and 1/2 cups paneer
- 1 tbsp butter
- 1 tsp red chilli powder
- 1 to 2 tbsp fresh cream or milk malai
- 1 tsp kasoori methi
- 1/2 tsp garam masala powder
- 1 tbsp butter + extra while serving
- 1/4 tsp 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 slitted
- 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 tsp butter
- 3/4 cup water
- 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 tbsp 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 Mkahani with roti.
Video
Notes
- Once red chilli powder is added to butter quickly mix well,strain and add the gravy.Do not burn the red chilli powder it will give dullnes to the gravy.
- We pick out whole spices as it may be overpowering in the gravy and also those spices may give a darker shade to the gravy.
- I used homemade paneer and fresh cream
- 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.I added the collected malai which we use for making butter.
- I did not add any color just kashmiri red chillies while grinding and normal chilli powder while tempering which gives it a bright orange color.
- Do not add more fresh cream than mentioned quantity.
- Dry roast,crush and add kasoori methi for more flavour.
How to make Paneer Makhani
1.To a heavy bottomed pan add all the ingredients listed under ‘to cook & grind’.
2.Add water to it.
3.Give a quick mix.
4.Cook covered in medium flame for 7-10 mins.
5.Once onion tomato turns soft open,pick out cinnamon,cloves,cardamom, bayleaf and discard it.
6.Cool down then transfer to mixer jar.
7.Puree it and set aside.
8.In the same pan add 1 tbsp butter,then add red chilli powder(you can replace with kashmiri red chilli 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, once the gravy starts to boil.
13.Add paneer cubes.
14.Give a quick mix. Let it boil for 5mins.
15.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 the gravy with a dollop of butter with roti. Paneer Makhani ready!
Expert Tips for Paneer Makhani
- Once red chilli powder is added to butter quickly mix well, strain and add the gravy. Do not burn the red chilli powder it will give dullness to the gravy.
- We pick out whole spices as it may be overpowering in the gravy and also those spices may give a darker shade to the gravy. However we are ensuring its flavour is infused in the gravy.
- I used homemade paneer, homemade butter and fresh cream
- I did not add any color just kashmiri red chillies while grinding and normal chilli powder while tempering which gives it a bright orange color.
- Do not add more fresh cream than mentioned quantity.
- Dry roast,crush and add kasoorimethi for more flavour.
- You can even add the puree as such without straining but will have textured gravy which will taste good too.But if you prefer silky smooth gravy just like in restaurants then strain and add.
Serving & Storage Suggestion
Paneer makhani is one of the best side for roti, phulka, chapatti, paratha, lachhaparatha& 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 1 day in room temperature. Refrigerate to extend shelf lifefor 2 days. Reheat with microwave or stove top before consuming refrigerated makhani.
Variations – Paneer Makhni / Paneer Makhani
- Add sautéed methi with paneer to make PaneerMethiMakhani
- 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 flavour.
Calories in Paneer Makhani
Paneer Makhani adds about 300 calories per serving of 1 cup! So enjoy Paneer Makhani to the heart & tummy!
FAQ’s
1.What is 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 makani is a creamy buttery tomato based gravy with paneer tossed in it.This gravy is popularly called as Paneer Makhanwala or Paneer Makhni.
2.How to make Paneer Makhani?
- Cook onion tomato along with spices until soft.
- Puree and strain it add to pan and boil.
- Add spice powders and let it boil for few mins.
- Add paneer cubes, give a quick mix.
- Finally garnish with fresn cream and kasoori methi.
3.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!
4.Is Paneer Makhani and Paneer tikka masala same?
No, both Paneer Tikka Masala and Paneer Makhani are totally different in both taste and preparation.
5.Can we add milk instead of cream in paneer butter masala?
Cream gives a nice flavour 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.
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Definitely try this recipe! Thank you for sharing!!