Paneer Makhani Recipe- Sharmis Passion

Paneer Makhani is a rich, creamy gravy made by cooking paneer in buttery onion tomato gravy. This is one of the best and creamy restaurant style paneer makhani recipes that is a must try. This gravy is one of the best recipes for roti, phulka, jeera rice, pulao etc. Buttery, delicious and aromatic, this real Paneer Makhani is just for you. Recipe included with step-by-step pictures and videos.

This Paneer Makhani is a one pot recipe and is easy to make in just a few minutes. Mittu loves Paneer Makhani, of course it is my family’s favorite too. Mittu eats extra rice or flatbread whenever I make paneer makhani, so I make it at home often. Although its taste is similar to Paneer Makhani in restaurants, the ingredients are very simple and ideal for home-style gravy.

About Paneer Makhani

‘Cheese‘Indian cheese is and’butter‘ translates to butter in Hindi, hence Paneer Makhani is nothing but paneer cooked in butter. Paneer Makhani is a popular side dish of Punjabi cuisine made with cheese, onions, tomatoes, cream, butter, cashew nuts and other herbs and spices. This gravy is colloquially called Paneer Butterwala Or Paneer Makhani.

This restaurant style paneer makhani is one of our family’s favorites so I make it at least once a month. It can be made in 40 minutes, has no fancy ingredients yet tastes just like restaurant food.

If you are looking for delicious gravy with roti, then you must try this recipe, that too with less effort. You can pair it with plain boiled basmati rice or jeera rice or roti, chapati etc.

Some dishes taste great restaurant style – Paneer Makhani is one of them. 2 things make this recipe restaurant style. One – Mixing cream and ground cashews. Two – Strain the remaining tomato puree to make a silky smooth creamy gravy. Paneer Makhani is a vegetarian version and a great alternative to butter chicken.

If you have Makhani gravy ready then you can make many types of dishes from it. You can add mixed vegetables or potatoes or soya or baby corn etc. I made tandoori rotis with it.

Paneer Makhani Video – short video

Paneer Makhani Ingredients

• Cheese – Use fresh soft homemade cheese for best results. I have added paneer as is but you can also add it after shallow frying it. Suggest soaking the paneer in hot water after frying to prevent it from becoming hard. If the cheese is fresh or frozen, soak it in hot water for 10 minutes, which will soften it.
• onion, tomato – forms the base for this recipe. Use fresh, ripe tomatoes as the flavor of the puree determines the taste of Paneer Makhani. I have added onion to give slight sweetness to the gravy. If you like spicy Paneer Makhani then you can skip the onion.
• butter – If you have homemade butter available then use fresh butter, otherwise use store bought butter.
• whole spices – I have used whole spices which include bay leaves, cinnamon, cloves, cardamom.
• Cashew – Adds richness and creaminess to the gravy.
• kashmiri red chilli – Adds heat and bright orange color to the gravy.
• Garlic, Ginger, Green Chilli – Adds flavor, taste and heat to the gravy.
• Masala Powder – Basic spice powders like red chilli powder, garam masala powder are used. Instead of adding colour, you can also add Kashmiri red chilli powder.
• fresh cream – Fresh cream adds great flavor to this dish so don’t skip it. If you do not have fresh cream, then take the cream made on hot milk and mash it well with a spoon and add it.
• Fenugreek seeds -Added for freshness, flavor and decoration.

similar recipe

How to make Paneer Makhani step by step

1. Add all the ingredients listed under ‘To cook and grind’ in a heavy bottomed pan:

• 1 large onion chopped
• 4 medium sized tomatoes roughly chopped
• 2 small kashmiri chillies
• 1 small piece of green chilli
• ½ inch ginger
• 3 pieces garlic
• 1 inch cinnamon
• 2 cloves
• 2 pieces green cardamom
• 1 piece black cardamom
• 1 small bay leaf
• 10 pieces cashew nuts
• 1 teaspoon butter
• salt to taste

2. Add ¾ cup water into it.

3.Give a quick mix.

4.Cover on medium flame and cook for 7-10 minutes.

5. When the onions and tomatoes become soft, take out the cinnamon, cloves, cardamom, bay leaves and throw them away.

6. Cool the cooked ingredients and transfer to a mixer jar.

7.Pure it and keep aside.

8.In the same pan, add 1 tablespoon butter, then add 1 teaspoon red chili powder (you can also add Kashmiri red chili powder instead). Mix it well.

9. Strain and add the puree in batches.

10.Mix with a spoon and filter.

11.Discard the remains.

12. Mix quickly, the gravy will start boiling.

13. Add 1 and ½ cup paneer pieces.

14.Give a quick mix. Let it boil for 5 minutes.

15.Then add 2 tbsp fresh cream, 1 tsp Kasoori Methi (crushed and add), ½ tsp garam masala powder, salt as per taste and ¼ tsp sugar. Mix gently. Let it cook for 5 minutes until all the flavor is absorbed. Turn off the switch.

Serve the gravy with roti with a slice of butter. Paneer Makhani is ready!

Expert Tips

• Cheese – Use fresh soft cheese. To maintain softness, you can soak it in hot water for a few minutes. Drain the water and mix it in the gravy.
• Tension – Grinding and straining helps in making silky smooth gravy so do not skip this step.
• Colour As soon as you add red chilli powder to the butter, quickly mix it well, filter it and add the gravy, this will make its color turn bright orange. Do not burn as it will discolor the gravy. I didn’t add any colour, just added Kashmiri red chilli while grinding and normal chilli powder while adding tadka, which gave it a bright orange color just like in the restaurant.
• whole spices – Choose whole spices because the gravy may contain too many spices. However, while cooking onions, tomatoes one must ensure that its flavor is incorporated into the gravy.
• fresh cream – Do not add more fresh cream than the recommended quantity.
• Fenugreek seeds – For more flavour, dry roast Kasuri Methi, crush and mix.
• You can also mix the puree without straining it. It won’t be silky smooth but will taste good.
• replacement – For vegetarian preferences, you can substitute tofu in place of cheese, coconut milk in place of cream.
• smoky flavor – For smoky flavor you can smoke it with smoked charcoal, ghee.

service and storage

Paneer Makhani is the best option for Roti, Phulka, Chapati, Paratha, Lachcha Paratha and other flatbread varieties. Paneer makhani goes well with jeera rice, pulao, curd rice and my kids use it for basmati rice too. it tastes great!

Paneer Makhani remains good for 6-8 hours at room temperature. Refrigerate to extend shelf life up to 2 days. Before eating, heat it in the microwave or on the stove.

general questions and answers

1.What is the difference between Paneer Butter Masala and Paneer Makhani?

Although most of the ingredients are similar to that of Paneer Butter Masala, the main difference between Paneer Butter Masala and Paneer Makani is that how we make them is different. This gravy is easier and quicker than PB masala, so try it and enjoy!

2.Is Paneer Makhani and Paneer Tikka Masala the same?

No, Paneer Tikka Masala and Paneer Makhani are completely different in both taste and preparation.

3.Can we add milk instead of cream?

Cream gives a nice flavour, richness and creaminess to the gravy which makes it taste exactly like restaurant but you can skip it and add only milk but the taste will definitely be different.

4.Can I skip butter?

Yes, you can replace butter with oil. But butter is the main ingredient that makes this gravy rich. If you omit it the taste may vary accordingly.

5.Can I skip the stress part?

Yes, you can skip the straining and mix it like we do for PB masala. But if you do not filter then the smoothness and creaminess will disappear.

If you have any further questions about this Paneer Makhani Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter.

tried this Paneer Makhani? Do let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

📖 Recipe Card