Paneer Makhani Recipe

This paneer makhani recipe couldn’t get any easier! You will get buttery, rich, creamy, smooth gravy every time by following these simple steps.

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 420kcal

Author Kanan

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

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.

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.

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.