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!

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

About This Paneer Makhani Recipe

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

Ingredient Notes

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

How To Make Paneer Makhani? (Stepwise) 

Make The Tomato Gravy:

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.
   

Make Paneer Makhani:

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.

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.

Storage Instruction

Serving Ideas

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

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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 mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Serving Size 3

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

Cook ModePrevent your screen from going dark

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%)

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