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
Paneer Makhani vs Paneer Butter Masala
Although often used interchangeably, here’s how I see the difference:
Feature | Paneer Makhani | Paneer Butter Masala |
---|---|---|
Onion | ❌ No onions | ✅ Includes onions |
Spice Level | Mild | Medium (more spice powders) |
Masala Flavor | Light & creamy | Stronger whole spice flavor |
Richness | Butter + cream | Butter + cream + more masala |
Texture | Smooth & silky | Slightly 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.

How To Make Paneer Makhani? (Stepwise)
Make The Tomato Gravy:
- 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. - 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.
- 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:
- 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.
👉 Tip: Adjust sugar based on how tangy your tomatoes are—less sour tomatoes need less sugar. - Mix and cook for a minute.
- Add some water to thin out the gravy slightly.

- Let the gravy 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.
👉 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

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.
Which brand heavy cream do you use in USA?
No specific brand. I have tried generic store brands as well as Horizon, Tuscan, etc. All are same.
Really enjoyed this. Making it again right now.
Glad that you liked.