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.
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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.
Allow tomato mixture to cool down.
Grind soaked cashews and tomato mixture into a smooth puree.
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.
Serve hot and delicious paneer butter masala with Indian flat breads or any flavoured rice of your choice.
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
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
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
📖 Recipe Card
Paneer Makhani (Restaurant style Paneer Butter Masala)
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
Nutrition
Keep in Touch
Do let me know if you make this delicious paneer makhani recipe.
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Heather
This recipe is so delicious! Definitely a restaurant-quality dish! Thanks!
Geetha Priyanka
I'm pleased to know you like this recipe.
Lakshit Ahuja
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.
Geetha Priyanka
Yes Lakshit, paneer is the most favourite for vegetarians and thank you for appreciating my presentation.
Narmadha
Paneer Makhani looks so delicious and creamy. One of my preferred veg side dish for naan or roti. You make it perfect
Geetha Priyanka
I'm glad to know you like this recipe. Thank you.
Jayashree
This looks sumptous, paneer is another one that is loved by children at home. I would love to have it with roti.
Geetha Priyanka
It is a perfect not so spicy curry for kids to enjoy. Do let me know how you enjoyed this dish.
Mayuri Patel
Beautiful color of the paneer makhani. Looks so so creamy and rich. Perfect with some naan or hot rotis.
Geetha Priyanka
Thank you. Indeed they are perfect with naan or roti.
Jagruti Dhanecha
Paneer makhni, such a delicious and flavourful dish that much loved in my family. Perfect with naan or roti.
amrita roy
Paneer Makhani we often order when we eat out vegetarian meal... Yours look just like restaurant bowl...love the creamy texture of the gravy
Geetha Priyanka
I'm glad you like the curry.