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Paneer Makhani

Paneer Makhani (पनीर मखनी) is a creamy, delicious and popular restaurant style paneer recipe in which paneer cubes are cooked in smooth, rich and tangy tomato gravy and enhanced with cream, cashews and little sweetness. It can be easily made with available ingredients at home. It is no onion no garlic recipe.

Paneer makhani is yet another rich, buttery paneer recipe that is similar to paneer butter masala with subtle differences. Basically both are same but the little difference is onion. Paneer butter masala is cooked in onion, garlic and tomato gravy but the paneer makhani has no onion.

The gravy is made up of tomatoes, cashews, ginger and spiced with cloves, bay leaf, black pepper and degi mirch. Degi mirch is little spicy but gives a nice and bright colour. You can use butter instead of oil for a richer variation. Add cashews and cream to make it creamy. The paneer makhani has all flavors like sweet, tangy and spicy.

Paneer makhani can be served with naan, garlic naan, roti or any type of Indian bread. Even it can be served with plain rice or jeera rice. It can be cooked for lunch, dinner or any special occasion.

Paneer Makhani

Check out other paneer recipes:

Kadai Paneer
Paneer butter masala
Paneer Pasanda
Paneer Bhurji
Palak Paneer

Course: Main Course
Cuisine: North Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4

Ingredients:

250 gm. Paneer
2 cloves
4 black peppercorn
½ tsp. cumin seeds
1 inch ginger chopped
4 medium tomatoes, chopped
½ tsp. turmeric powder
10-12 cashews
2 bay leaf
1 green cardamom
1 tsp degi mirch
1 tsp. coriander powder
¼ tsp garam masala
2 cup water
½ tsp sugar
Salt as per taste
2 tbsp cream
2 tbsp. oil

Instructions:

In a pan, take 1 tablespoon oil and heat it on medium to high flame. Add cumin seeds.
When they splutter, add black peppercorn and cloves. Saute until the spices turn aromatic without burning. Keep flame on low.


Add chopped ginger and saute for a second.


Add chopped tomatoes and turmeric powder. Cook until become mushy.


Add cashews and turn off flame.


Let them cool and grind tomato mixture into a blender to a fine paste using a little water if required. Keep aside.
Cut paneer into cubes.
Heat remaining oil in a pan. Once it become hot, saute cardamom and bay leaf.


Add tomato puree and sauté until oil starts to separate from sides; it takes approx. 1 to 2 minutes.


Add degi mirch, sugar, salt and coriander powder.  Mix properly all spices.


Now add cream and mix.


Add paneer pieces and 2 cup water.


If required, you can add more water to adjust consistency.
Cover and cook on low flame for 5 minutes till it reduces and thickens a bit. After that add garam masala. Mix properly.


Paneer Makhani is ready. Serve hot with butter naan.

Tips:

  • Choose ripe and red color tomatoes for bright colour.
  • You may use malai instead of cream. If you are using, whisk it till smooth and add.
  • Do not use any color. Ripe tomatoes and degi mirch give a bright colour.
  • You may use Kashmiri red chilli instead of degi mirch. They are also less spicy and give a nice colour.
  • Do not overcook paneer. This will make it chewy and rubbery.
  • You may use homemade paneer in place of store bought paneer.
  • You can use readymade tomato puree.
  • You can add kasuri methi.
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