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    Home » Recipes » Curry

    Paneer Makhani (Paneer Butter Masala + Video)

    Published: Mar 28, 2019 · Modified: Apr 30, 2020 by Geetha Priyanka · 13 Comments

    Scroll to Recipe Scroll to Video Print Recipe

    Paneer Makhani is a rich, decadent, mildly spiced and creamy curry that is one of the most favourite and preferred paneer curry in Indian restaurants. Cubes of paneer cooked in a cashew and tomato-based makhani gravy, cream and spices. One of the popular restaurant style paneer gravy recipes that pair well with naan, chapati, kulcha, Jeera Rice.

    paneer makhani in a bowl with onion slices and coriander in small bowls

    Paneer makhani also known as paneer butter masala is the most favourite paneer curry that is much preferred for any party or special occasions. Check out other restaurant-style recipes in this blog here Paneer Jalfrezi, Potato 65, Methi Malai Paneer, Paneer Majestic. 

    As always, you will find the full ingredients list with measurements and detailed recipe instructions in a separate recipe box underneath the text section. To bypass the text section choose “SCROLL TO RECIPE” or “PRINT RECIPE” or click the “SCROLL TO VIDEO” option to watch the full video of this recipe. All options are located at the beginning of the post.

    paneer makhani recipe variations

    For no onion-garlic version curry, you could substitute onion and garlic with asafoetida to infuse garlicky flavour to the curry.

    For healthy version, you could swap in yogurt for double cream. Mix in whisked yogurt along with kasoori methi at the end.

    How to make perfect paneer makhani?

    To make delicious and perfect paneer makhani, use fresh and soft paneer.

    Always use red, ripe and flavoursome tomatoes. Unripe or sour tomatoes ruins the taste and flavour of this classic curry.

    Cashews add creamy and silky consistency to the sauce, so do not skip or substitute it with other nuts.

    Watch how to make paneer makhani recipe

    If you enjoy watching my videos, please subscribe to my Youtube Channel and click the bell icon, so you’ll be the first to know when I post a new video. THANK YOU for subscribing!

    Ingredients

    1 cup = 250ml ; 1 tablespoon = 15ml 

    For makhani sauce (base gravy)

    Oil: 2 tbsp

    Onion: 2 medium, roughly chopped

    garlic: 4 cloves

    Ginger: 1 inch, peeled and roughly chopped

    Tomatoes: 3 medium, chopped

    Cashews: ¼ cup

    Green cardamom: 3

    Cloves: 4

    Cassia bark (dalchini): 1 inch

    For curry

    Butter: 3 tbsp

    Chilli powder: 3 tsp

    Garam masala: 1 tsp

    Coriander powder: 1 tsp

    Salt: as required

    Sugar: ½ tsp

    Water: ½ cup

    Double cream: ¼ cup

    Paneer: 200 gms, cut into cubes

    Kasoori methi (dry fenugreek leaves): 1 tsp

    Instructions

    Soak cashews in hot water for 10-15 minutes.

    Meanwhile, heat oil in a pan on medium flame, add cardamom, cloves, cinnamon and sauté for few seconds or until aromatic.

    Now add onion, ginger, garlic and sauté for a couple of minutes or until onion turns soft.

    Add tomatoes, sauté and cook for 5-8 minutes or until they are soft.

    process shot of cooking onion tomato and cashew masala

    Allow tomato mixture to cool down.

    Grind soaked cashews and tomato mixture to a smooth makhani sauce.

    onion tomato cashew mixture in blender before and after grinding

    In the same pan, heat butter on low flame.

    Add chilli powder and keep stirring for a few seconds.

    Now add makhani gravy, water and mix well.

    Add garam masala, chilli powder, coriander powder, salt, sugar and mix until well combined.

    Now increase the heat to medium and cook gravy for 10-15 minutes or until the butter separates from the gravy.

    Add paneer cubes, double cream and cook for 3-5 minutes and turn off the heat.

    Finally, crush dry fenugreek leaves between palms and mix well.

    process shot of making paneer makhani curry

    Serve hot and delicious paneer butter masala with naan or chapathi or jeera rice.

    close up shot of paneer makhani

    Tips & Tricks

    If the paneer is hard, soak them in warm water for 5-10 minutes to make it soft.

    Do not skip dry fenugreek leaves as it adds subtle flavour to this dish.

    Sugar enhances the tomato flavour in the curry, you could swap the honey for sugar.

    You could swap ginger-garlic paste for fresh ginger and garlic.

    We generally prefer thick gravy, you could add more water while cooking to get a thin gravy.

    You can add little water while grinding if you find it difficult to get smooth paste without water.

    If you are planning to make this dish for a party, you can make a makhani sauce ahead and keep it in the refrigerator for 2-3 days. On party day just toss paneer with rest of the dry spices, cream and makhani gravy.

    Notes

    Double cream is termed as heavy or whipping cream in the US. In some countries, it is labelled as thickened cream.

    Adjust the spices to suit your taste preference.

    More Curry Recipe Ideas:

    Baby Corn Masala

    Potato Mushroom Curry

    Green Peas Masala

    Capsicum Masala

    close up shot of paneer makhani

    Paneer Makhani (Restaurant style Paneer Butter Masala)

    Paneer Makhani is a rich, decadent, mildly spiced and creamy curry that is one of the most favourite and preferred panner curry in Indian restaurants. Cubes of paneer cooked in tomato based sauce, cream and spices.
    5 from 6 votes
    Print Pin Share by Text Share by Email Rate
    Course: Curries, Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 6
    Calories: 293kcal
    Author: Geetha

    Video

    Ingredients

    1 cup = 250ml ; 1 tablespoon = 15ml

      For makhani sauce/base gravy

      • 2 tablespoon Oil
      • 2 medium Onion roughly chopped
      • 4 cloves Garlic
      • 1 inch Ginger peeled and roughly chopped
      • 3 medium Tomatoes chopped
      • ¼ cup Cashews
      • 3 Green cardamom
      • 4 Cloves
      • 1 inch Cassia bark (dalchini)

      For curry

      • 3 tablespoon Butter
      • 3 teaspoon Chilli powder
      • 1 teaspoon Garam masala
      • 1 teaspoon Coriander powder
      • Salt as required
      • ½ teaspoon Sugar
      • ¼ cup Double cream
      • 200 gms Paneer cut into cubes
      • ½ cup Water
      • 1 teaspoon Kasoori methi (dry fenugreek leaves)

      Instructions

      • Before you get started, scroll up a little and watch a quick recipe video.
      • Check the notes and tips at the bottom of the recipe for extra info and help.
      • Soak cashews in hot water for 10-15 minutes.
      • Meanwhile heat oil in a pan on medium flame, add cardamom, cloves, cinnamon and sauté for few seconds or until aromatic.
      • Now add onion, ginger, garlic and sauté for couple of minutes or until onion turns soft.
      • Add tomatoes, sauté and cook for 5-8 minutes or until they are soft and mushy.
      • Allow tomato mixture to cool down.
      • Grind soaked cashews and tomato mixture to a smooth paste.
      • In the same pan, heat butter on low flame.
      • Add chilli powder and keep stirring for few seconds.
      • Now add makhani sauce, water and mix well.
      • Add garam masala, chilli powder, coriander powder, salt, sugar and mix until well combined.
      • Increase the heat to medium and cook gravy for 10-15 minutes or until butter separates from gravy.
      • Add paneer cubes, double cream and cook for 3-5 minutes and turn off the heat.
      • Finally crush dry fenugreek leaves between palms and mix well.
      • Serve hot and delicious paneer butter masala with naan or chapathi or jeera rice.

      Notes

      If the paneer is hard, soak them in warm water for 5-10 minutes to retain its softness.
      Dry fenugreek leaves add a subtle flavour to this dish, so try not to skip it.
      Sugar enhances the tomato flavour in the curry, you could swap the honey for sugar.
      You could swap ginger-garlic paste for fresh ginger and garlic.
      Adjust the spices to suit your taste preference.
      We generally prefer thick gravy, you can add more water while cooking to thin it down. 
      You could add little water while grinding if you find it difficult to get smooth paste without water.
      If you are planning to make this dish for a party, you can make a makhani sauce ahead and keep it in the refrigerator for 2-3 days. On party day just toss paneer with rest of the dry spices, cream and makhani sauce.
      ** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.

      Nutrition

      Calories: 293kcal | Carbohydrates: 11g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 92mg | Potassium: 288mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1236IU | Vitamin C: 12mg | Calcium: 199mg | Iron: 1mg
      Tried this recipe?Leave your feedback and RATE THE RECIPE!
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      More Restaurant-Style Recipes

      close up shot of paneer majestic in a white bowl on white table with fork and oriander leaves on side.
      Paneer Majestic

      Potato 65

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      Honey Garlic Cauliflower

      KEEP IN TOUCH

      Do let me know if you make this delicious paneer makhani recipe. I love to get feedback from readers.

      You can stay up to date by following on Facebook,  Pinterest, Instagram or subscribe to my Youtube channel.

      More Curry

      • Green Moong Dal Recipe (Sabut Mung Curry)
      • Black-Eyed Peas Curry (Instant Pot and Stovetop)
      • Paneer Korma
      • Butternut Squash Curry with Chickpeas

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      1. Heather

        February 10, 2021 at 8:02 pm

        5 stars
        This recipe is so delicious! Definitely a restaurant-quality dish! Thanks!

        Reply
        • Geetha Priyanka

          February 10, 2021 at 11:48 pm

          I'm pleased to know you like this recipe.

          Reply
      2. Lakshit Ahuja

        January 08, 2020 at 5:36 am

        For a vegetarian, Paneer is like a luxury dish. It is nice to see a recipe of Paneer Makhani. It is one of my favourites from childhood and mom used to prepare it during holidays. I liked your presentation style with chopped corianders and a dash of rich cream to give it finishing touch.

        Reply
        • Geetha Priyanka

          March 11, 2020 at 6:26 pm

          Yes Lakshit, paneer is the most favourite for vegetarians and thank you for appreciating my presentation.

          Reply
      3. Narmadha

        April 25, 2019 at 12:24 pm

        5 stars
        Paneer Makhani looks so delicious and creamy. One of my preferred veg side dish for naan or roti. You make it perfect

        Reply
        • Geetha Priyanka

          April 30, 2019 at 7:47 pm

          I'm glad to know you like this recipe. Thank you.

          Reply
      4. Jayashree

        April 25, 2019 at 11:43 am

        5 stars
        This looks sumptous, paneer is another one that is loved by children at home. I would love to have it with roti.

        Reply
        • Geetha Priyanka

          April 30, 2019 at 7:43 pm

          It is a perfect not so spicy curry for kids to enjoy. Do let me know how you enjoyed this dish.

          Reply
      5. Mayuri Patel

        April 25, 2019 at 11:20 am

        5 stars
        Beautiful color of the paneer makhani. Looks so so creamy and rich. Perfect with some naan or hot rotis.

        Reply
        • Geetha Priyanka

          April 30, 2019 at 7:38 pm

          Thank you. Indeed they are perfect with naan or roti.

          Reply
      6. Jagruti Dhanecha

        April 25, 2019 at 10:53 am

        Paneer makhni, such a delicious and flavourful dish that much loved in my family. Perfect with naan or roti.

        Reply
      7. amrita roy

        April 25, 2019 at 6:58 am

        Paneer Makhani we often order when we eat out vegetarian meal... Yours look just like restaurant bowl...love the creamy texture of the gravy

        Reply
        • Geetha Priyanka

          April 30, 2019 at 7:36 pm

          I'm glad you like the curry.

          Reply

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