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 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
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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
Cassia bark (dalchini): 1 inch
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
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.
Allow tomato mixture to cool down.
Grind soaked cashews and tomato mixture to a smooth makhani sauce.
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 naan or chapathi or jeera rice.
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.
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:
Paneer Makhani (Restaurant style Paneer Butter Masala)
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)
- 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)
- 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.
More Restaurant-Style Recipes
KEEP IN TOUCH
Do let me know if you make this delicious paneer makhani recipe. I love to get feedback from readers.