Paneer Makhani Recipe

रेसिपी को हिन्दी में पढ़े

Paneer Makhani Recipe – a restaurant style paneer gravy recipe. Paneer pieces are simmered in buttery, rich, creamy and smooth tomato gravy.

Paneer Makhani Recipe | How to make paneer makhani recipe

The makhani gravy or sauce is made from tomatoes, ginger, garlic and heavy cream. Few spices are added like red chili powder, coriander powder, garam masala and dried fenugreek leaves.

This restaurant style paneer makhani is dear hubby’s most favorite. Others are paneer bhurji gravy and kaju butter masala. This is very easy to make. It does not require any fancy ingredients. So I make it very often.

I have already shared similar recipe, paneer butter masala. It also has makhani gravy. But the gravy has more flavor of whole spices as well as powder spices. Hence the name butter masala.

While this recipe of paneer makhani is lightly spiced. Gravy is buttery and creamy. The most flavors are coming from butter, tomato and cream.

I have pressure cooked the tomatoes, green chili and red chili powder. Then grind into puree and used in making makhani gravy. Boiling tomatoes and chili powder together gives nice, natural deep red color to the puree. After adding the cream, gravy gets red-orangy color.

The main ingredient for makhani gravy is tomato. And we are using good amount of tomatoes. So make sure that you are using ripe tomatoes. Otherwise gravy may become more sour.

This recipe has medium spicy taste. It has slight tang (from tomatoes). I have added little sugar to balance the flavors. But You can skip the sugar. The addition of sugar will depends on the sourness of tomatoes you are using.

Check out other paneer recipes
Paneer lababdar  //  Tawa paneer  //  Paneer tikka masala  // Paneer pasanda


How to make paneer makhani recipe (Step by Step Photos):


or Jump to Recipe

1) Take chopped tomatoes, green chilies, red chili powder and salt in a pressure cooker.

2) Mix it well. No need to add any water. As tomato gets cooked, it leaves enough water.
Paneer Makhani Recipe | How to make paneer makhani recipe

3) Cover with lid, put the weight on. Let it whistle 2 times on medium heat.

4) Let the pressure go down by itself, then open the lid. Let it cool down for some time.
Paneer Makhani Recipe | How to make paneer makhani recipe

5) Make smooth puree in the blender or grinder. Keep it aside.

6) Heat the butter and oil in a pan on medium heat. We are adding little oil with butter, so butter do not get burn quickly.
Paneer Makhani Recipe | How to make paneer makhani recipe

7) Once butter starts melting, add ginger paste and garlic paste.

8) Saute for 1 minute. Or till the raw smell of garlic goes away.
Paneer Makhani Recipe | How to make paneer makhani recipe

9) Then add prepared puree, stir well.

10) Cook till all the moisture is evaporated. If it splutters a lot, partially cover the pan with lid. Do stir occasionally to make sure that it is not sticking to the bottom of the pan.
Paneer Makhani Recipe | How to make paneer makhani recipe

11) Then add remaining red chili powder, coriander powder and garam masala.

12) Mix well and cook for a minute.
Paneer Makhani Recipe | How to make paneer makhani recipe

13) Then add the water to make gravy consistency. Also add sugar. Simmer for 2 minutes.

14) Then add kasoori methi. Do crush them between your palm to release its flavor. Stir well.
Paneer Makhani Recipe | How to make paneer makhani recipe

15) Add paneer.

16) Mix well and simmer for 2 minutes.
Paneer Makhani Recipe | How to make paneer makhani recipe

17) Lastly add cream.

18) Mix well, taste  the gravy and adjust the salt. Turn off the stove
Paneer Makhani Recipe | How to make paneer makhani recipe

Now it is ready to serve. If not serving right away then keep it covered.

Serving suggestion: This can be served with tandoori roti, paratha, naan or kulcha. To complete the meal, serve onion lachha or kachumber salad and salted lassi on side.  This can be served with plain rice as well.

Paneer Makhani Recipe | How to make paneer makhani recipe

Paneer Makhani Recipe | How to make paneer makhani recipe
Print

Paneer makhani recipe

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine North Indian, Punjabi
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 2 servings
Author Kanan

Ingredients (1 cup = 240 ml)

For pressure cooking:

  • 4 medium Tomato cut into big chunks
  • 2 Green chili roughly chopped
  • 1 teaspoon Red chili powder
  • Salt to taste

For paneer makhani recipe:

  • 2 tablespoons Butter
  • 2 teaspoons Oil
  • 2 teaspoons Ginger paste or freshly grated or crushed
  • 2 teaspoons Garlic paste or freshly grated
  • 1 teaspoon Red chili powder
  • 1 ½ teaspoons Coriander powder
  • ½ teaspoon Garam masala
  • ½ teaspoon Sugar
  • ½ to ¾ cup Water
  • 200 grams or 7 oz Paneer cut into small cubes
  • 1 teaspoon kasoori methi (Dried fenugreek leaves) crushed lightly
  • ¼ cup Heavy whipping cream

Instructions

Pressure cooking tomatoes:

  1. Take chopped tomatoes, green chilies, red chili powder and salt in a pressure cooker.
  2. Mix it well. No need to add any water. As tomato gets cooked, it leaves enough water.
  3. Cover with lid, put the weight on. Let it whistle 2 times on medium heat.
  4. Let the pressure go down by itself, then open the lid.
  5. Let it cool down for some time.
  6. Make smooth puree in the blender or grinder. Keep it aside.

Making paneer makhani recipe:

  1. Heat the butter and oil in a pan on medium heat.
  2. Once butter starts melting, add ginger paste and garlic paste. Saute for 1 minute.
  3. Then add prepared puree, stir well. Cook till all the moisture is evaporated.
  4. If it splutters a lot, partially cover the pan with lid. Do stir occasionally to make sure that it is not sticking to the bottom of the pan.
  5. Then add remaining red chili powder, coriander powder and garam masala. Mix well and cook for a minute.
  6. Then add the water to make gravy consistency.
  7. Also add sugar. Simmer for 2 minutes.
  8. Then add kasoori methi and stir well.
  9. Add paneer. Mix well and simmer for 2 minutes.
  10. Lastly add cream. Mix well, taste the gravy and adjust the salt.
  11. Turn off the stove

Add Comment

4 Comments

  1. PD