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Home » Recipes » Curry

Paneer Makhani Recipe (Paneer Butter Masala)

Published: Mar 28, 2021 · Modified: Feb 14, 2023 by Geetha Priyanka · 13 Comments

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pin image of paneer makhani with white text overlay on red background.

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 (Indian cottage cheese) 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
Jump to:
  • Paneer Makhani Recipe Variations and Substitutions
  • How to make perfect paneer makhani?
  • Ingredients
  • Step-by-Step Instructions
  • Tips and Tricks
  • Notes
  • Storage
  • Serving Suggestions
  • FAQ
  • More Paneer Recipes
  • 📖 Recipe Card

Paneer makhani also known as paneer butter masala or paneer makhanwala is the favourite paneer curry that is much preferred for curry nights, parties or special occasions. It's a great paneer recipe to include in the meal prep. Make makhani sauce ahead of time and keep it in the refrigerator for 2-3 days. On the day you plan to consume, just toss paneer with the rest of the dry spices, cream and makhani gravy.

This is one of the most loved paneer dishes in Indian cuisine. This delicious curry is made with basic spices that are available in any Indian grocery store. The mild to medium hot, creamy and smooth curry sauce and the vibrant color makes it more appealing specifically for kids.

The word makhani translates to "butter" in the Indian language. A generous amount of butter is used to cook the rich, creamy and vibrant makhani sauce. The amount of cream and butter used determines the creaminess and taste of this curry.

Paneer Makhani Recipe Variations and Substitutions

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

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

Tomato puree or tinned tomatoes could be used instead of fresh tomatoes.

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.

Ingredients

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

Cashew nuts: ¼ cup

Green cardamom: 3

Cloves: 4

Cassia bark (dalchini): 1 inch

For curry

Butter: 3 tbsp

Red chilli powder: 3 tsp

Garam masala powder: 1 tsp

Coriander powder: 1 tsp

Salt: as required

Sugar: ½ tsp

Water: ½ cup

Double cream (heavy cream): ¼ cup

Paneer: 200 gms, cut into cubes

Kasoori methi (dried fenugreek leaves): 1 tsp

Step-by-Step Instructions

Soak cashews in hot water for 10-15 minutes.

Meanwhile, heat oil in a pan on medium flame, add cardamom pods, 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 into a smooth puree.

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 Indian flat breads or any flavoured rice of your choice.

close up shot of paneer makhani

Tips and Tricks

Soft homemade paneer is the best choice. If the store-bought paneer is hard, then soak paneer pieces in warm water for 5-10 minutes to make it soft.

Do not skip dry kasuri methi (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.

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

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

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

Fully ripe red tomatoes impart vibrant colour. Do not use unripe tomatoes

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

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 recipes

Baby Corn Masala

Potato Mushroom Curry

Green Peas Masala

Capsicum Masala

Storage

Fridge: Leftover paneer makhani could be stored in the fridge for up to 2-3 days in an airtight container.

Reheat: Place the curry in a microwave-safe bowl and reheat in the microwave or in a saucepan over medium heat on the stovetop until hot, just before you serve.

Freeze: Consider freezing if you plan to make a big batch to save for a busy midweek dinner. Let the curry cool down completely. Put each portion in a zip-lock bag or freezer-friendly container. Store all the containers/zip-lock bags in the freezer for up to 3 months.

Either you can cook the curry and freeze or cook just makhani sauce and freeze it. Add paneer to the reheated curry and simmer for a couple of minutes and serve.

Defrost: Thaw paneer curry the night before you plan to consume it. Take a portion out of the freezer and pop it in the fridge. Reheat before serving.

Serving Suggestions

This restaurant-style paneer butter masala, butter naan and vegetable pulao is a classic combination that a lot of people choose to include on party menus.

It makes a delicious midweek dinner with jeera rice when you are craving a delicious meal but have no extra time to spare in the kitchen.

This easy paneer curry even goes perfectly well with just plain basmati rice. Serve it with simple cucumber raita and onion salad for a complete meal.

It tastes absolutely delicious with saffron rice, peas pulao or methi pulao.

FAQ

Can I use the makhani sauce to make other dishes?

Of course. The thick and creamy makhani sauce is a perfect base for pizza. Use it as a pizza sauce to make Indian-flavoured vegetable naan pizza or bread pizza.

Add vegetables instead of paneer to transform it into vegetable makhani. Follow the same steps to make makhani gravy, add boiled vegetables instead of paneer and simmer for 5 minutes.

Use it as a base sauce for vegetable quesadillas or as a spread in veggie wraps.

More Paneer Recipes

Kadai Paneer

Paneer Korma

Methi Malai Paneer

Paneer Majestic

📖 Recipe Card

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 10 votes
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Course: Curries, Main Course
Cuisine: Indian
Diet: Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 6
Calories: 296kcal
Author: Geetha

Video

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

    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 Tablespoons Butter
    • 3 Teaspoons 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.
      ¼ cup Cashews
    • Meanwhile heat oil in a pan on medium flame, add cardamom, cloves, cinnamon and sauté for few seconds or until aromatic.
      2 Tablespoon Oil, 3 Green cardamom, 4 Cloves, 1 inch Cassia bark (dalchini)
    • Now add onion, ginger, garlic and sauté for couple of minutes or until onion turns soft.
      2 medium Onion, 4 cloves Garlic, 1 inch Ginger
    • Add tomatoes, sauté and cook for 5-8 minutes or until they are soft and mushy.
      3 medium Tomatoes
    • 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.
      3 Tablespoons Butter
    • Add chilli powder and keep stirring for few seconds.
      3 Teaspoons Chilli powder
    • Now add makhani sauce, water and mix well.
      ½ cup Water
    • Add garam masala, coriander powder, salt, sugar and mix until well combined.
      1 Teaspoon Garam masala, 1 Teaspoon Coriander powder, Salt, ½ Teaspoon Sugar
    • 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.
      ¼ cup Double cream, 200 gms Paneer
    • Finally crush dry fenugreek leaves between palms and mix well.
      1 Teaspoon Kasoori methi (dry fenugreek leaves)
    • 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: 296kcal | Carbohydrates: 11g | Protein: 8g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 81mg | Potassium: 299mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1146IU | Vitamin C: 12mg | Calcium: 202mg | Iron: 1mg
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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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