Paneer Makhani

This easy paneer makhani recipe gives you that rich, creamy, buttery restaurant-style taste in a matter of minutes! With simple steps, you’ll get a perfectly smooth, luscious gravy every single time.

This North Indian classic is a crowd favorite and an absolute comfort food. Whether it’s a cozy weeknight dinner or an Indian-inspired party menu, paneer makhani never fails to impress!

Top view of paneer makhani served in a wide bowl with napkin underneath.

Superb! I followed your instructions exactly and it was truly better than restaurant quality. Everyone loved it. ⭐⭐⭐⭐⭐
– Mariolina

About This Paneer Makhani Recipe

  • What does “makhani” mean? The word makhani literally means with butter. So yes—this makhani sauce is full of buttery goodness!
  • Better than restaurant-style: This homemade version is 100x better—fresh, food color-free, and totally customizable.
  • Make-ahead friendly: The gravy can be made in advance and simply reheated when ready to serve. Perfect to prep early for guests or party!

Taste & Flavor Profile

  • Slightly sweet – from butter, cream, and a touch of sugar
  • Mildly tangy – from ripe tomatoes
  • Gentle spice – very subtle, less intense than many Indian curries

Paneer Makhani vs Paneer Butter Masala

Although often used interchangeably, here’s how I see the difference:

FeaturePaneer MakhaniPaneer Butter Masala
Onion❌ No onions✅ Includes onions
Spice LevelMildMedium (more spice powders)
Masala FlavorLight & creamyStronger whole spice flavor
RichnessButter + creamButter + cream + more masala
TextureSmooth & silkySlightly thicker, more robust

So yes, both are buttery and creamy, but paneer makhani is a bit simpler and lighter in spices.

Ingredient Notes

Here is the pic of the ingredients used in making this buttery delicious paneer makhani recipe.

Ingredients used in paneer makhani recipe in individual bowls and spoons.
  • Tomatoes: Always use ripe tomatoes. Unripe ones make the gravy taste sour.
  • Tip: For Indian gravies, Roma tomatoes work best. Avoid beefsteak or vine-ripe tomatoes are watery and they take longer to cook. Plus, they make the gravy too tangy.
  • Butter: Traditionally, white butter (makhan) is used.
  • Here in the USA, I use Kerrygold grass-fed butter for a rich flavor.
  • If you find Brar’s makhani (or whipped butter) in Indian stores in the US or Canada, use that—it’s very similar to Indian makhan.
  • Cashews: They add a nice creaminess and body to the gravy.
  • Heavy Cream: Makes the sauce rich and silky smooth.
  • Kashmiri Red Chili Powder: Adds a beautiful red color without being too spicy.
  • After adding cream, the color changes to a lovely orange-red.
  • Paneer: Easily available in the refrigerated or frozen section at Indian grocery stores.
  • Tip: Soak store-bought paneer in warm water for 10 minutes before using. This helps soften it. (Skip this step if using homemade paneer.)
  • Kasoori methi (Dried fenugreek leaves): Always crush the kasoori methi between your palms before adding it to release its aroma and flavor.
  • Sugar: A touch of sugar balances the slight tanginess of tomatoes.

How To Make Paneer Makhani? (Stepwise) 

  1. In a saucepan, add roughly chopped ripe tomatoes, ginger, garlic, green chili, cashews, Kashmiri red chili powder, and water.
    👉 Tip: Always use ripe tomatoes to avoid a sour-tasting gravy.
  2. Mix and bring it to a simmer over medium heat.
  3. Let it simmer uncovered for 10 minutes, until the tomatoes are soft and mushy.
    👉 Alternate methods: Pressure cook for 2 whistles or use Instant Pot for 3 minutes (manual) with quick pressure release (QPR).
  4. Allow this mixture to cool slightly before blending. Don’t blend while hot.
  5. Transfer to a blender and make a smooth puree.
  6. Optional: For an ultra-silky texture, strain the puree using a fine mesh sieve—especially if not using a high-power blender like Vitamix or Blendtec.
Collage of 6 steps showing cooking tomato-nut mixture and grinding into blender.
  1. In a kadai or pan, heat butter on medium heat until melted.
  2. Add the prepared tomato-cashew puree. Mix well.
  3. Let it simmer and reduce until thick—most of the water should evaporate.
    👉 Tip: The gravy may splutter, so keep the pan partially covered and stir occasionally to avoid sticking
  4. Add salt, more Kashmiri chili powder (for color), coriander powder, and sugar.
    👉 Tip: Adjust sugar based on how tangy your tomatoes are—less sour tomatoes need less sugar.
  5. Mix and cook for a minute.
  6. Add some water to thin out the gravy slightly.
Collage of 6 steps showing simmering gravy in butter, adding spices and water.
  1. Let the gravy simmer for another 5 minutes.
  2. Add paneer cubes, garam masala, and crushed kasoori methi (rub between palms before adding). Mix gently.
  3. Let the curry come to a gentle boil—this helps the flavors come together.
  4. Finally, stir in the heavy cream and mix well. As soon as the gravy starts to boil again, turn off the heat.
    👉 Tip: Don’t simmer too long after adding paneer or cream, or the paneer may turn chewy and rubbery.
Collage of 4 steps showing simmering gravy, adding paneer, spices, cream and ready curry.

Storage Instruction

  • Refrigerator: Store leftover paneer makhani in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
  • Freezer: You can freeze the makhani gravy only (without paneer) for up to 3 months. Add fresh paneer when reheating for best texture.
  • Tip: Freeze the gravy in silicone molds or small portions for quick use in future meals.
  • Reheating Tip: Always reheat over low heat and stir gently to maintain the creamy texture. Avoid overcooking paneer during reheating.

Serving Ideas

Close up of paneer makhani garnished with cilantro, napkin under the bowl.

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry

Paneer Makhani Recipe

4.67 from 6 votes
Paneer makhani garnished with cilantro, napkin under the bowl, onion, lime wedge and cilantro in the back.
This paneer makhani recipe couldn’t get any easier! You will get buttery, rich, creamy, smooth gravy every time by following these simple steps.
Kanan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serving Size 3

US measuring cups are used (1 cup = 240 ml)

Ingredients

For Tomato Gravy:

  • 400 grams or 4 medium Tomatoes, (roma or plum)
  • ½ inch Ginger, chopped
  • 2 cloves Garlic, chopped
  • 1 Green chili, chopped
  • 10 Cashew nuts
  • 1 teaspoon Red chili powder
  • 2 tablespoons Water

Other Ingredients:

  • 3 tablespoons Butter, (Makhan or white butter)
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon Coriander powder
  • ½ teaspoon Sugar
  • Salt, to taste
  • ½ cup Water, to make gravy consistency
  • ½ teaspoon Garam masala
  • 1 teaspoon Kasoori methi (Dried fenugreek leaves), crush between your palm then add
  • 7 oz (200 grams) Paneer, cut into cubes
  • ¼ cup Heavy whipping cream or fresh cream or malai

Instructions

Make The Tomato Gravy:

  • In a saucepan, add roughly chopped ripe tomatoes, ginger, garlic, green chili, cashews, Kashmiri red chili powder, and water.
  • Mix and bring it to a simmer over medium heat. Let it simmer uncovered for 10 minutes, until the tomatoes are soft and mushy.
    👉 Alternate methods: Pressure cook for 2 whistles or use Instant Pot for 3 minutes (manual) with quick pressure release (QPR).
  • Allow this mixture to cool slightly before blending. Don’t blend while hot. Transfer to a blender and make a smooth puree.

Make Paneer Makhani Recipe:

  • In a kadai or pan, heat butter on medium heat until melted.
  • Add the prepared tomato-cashew puree. Mix well.
  • Let it simmer and reduce until thick—most of the water should evaporate.
    👉 Tip: The gravy may splutter, so keep the pan partially covered and stir occasionally to avoid sticking.
  • Add salt, more Kashmiri chili powder (for color), coriander powder, and sugar. Mix and cook for a minute.
  • Add some water to thin out the gravy slightly and simmer for another 5 minutes.
  • Add paneer cubes, garam masala, and crushed kasoori methi (rub between palms before adding). Mix gently. Let the curry come to a gentle boil—this helps the flavors come together.
  • Finally, stir in the heavy cream and mix well. As soon as the gravy starts to boil again, turn off the heat.

Video

Notes

  • Don’t simmer too long after adding paneer or cream, or the paneer may turn chewy and rubbery.
  • Adjust sugar based on how tangy your tomatoes are—less sour tomatoes need less sugar.
  • Kashmiri chili powder is added just for the color. In the absence of it, you can use half amount of regular chili powder.

Nutrition

Calories: 420kcal (21%) | Carbohydrates: 10g (3%) | Protein: 12g (24%) | Fat: 38g (58%) | Saturated Fat: 22g (110%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg (34%) | Sodium: 204mg (9%) | Potassium: 294mg (8%) | Fiber: 3g (12%) | Sugar: 4g (4%) | Vitamin A: 1726IU (35%) | Vitamin C: 14mg (17%) | Calcium: 358mg (36%) | Iron: 1mg (6%)
4.67 from 6 votes (2 ratings without comment)

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