Paneer Makhni, also known as butter paneer, is a rich and creamy North Indian curry that is a favorite among food lovers. With its luscious tomato-based gravy infused with butter, cream, and aromatic spices, this dish is perfect for any special occasion or a comforting meal at home. The best part? This easy Paneer Makhni recipe is made in just one pot, ensuring minimal cleanup while delivering restaurant-quality taste!
Why You’ll Love This Paneer Makhni Recipe
- Authentic Flavor – Rich tomato-cashew gravy infused with aromatic spices.
- Easy One-Pot Recipe – Saves time and effort with minimal cleanup.
- Customizable – Swap paneer with mushrooms, tofu, or mixed veggies.
- Perfect for Entertaining – Impress guests with this restaurant-style dish.
Ingredients for Paneer Makhni
For the Base Gravy:
- 4 large tomatoes, roughly chopped
- 1 small onion, sliced
- 4-5 garlic cloves
- 1-inch ginger, chopped
- 1 bay leaf
- 1 black cardamom
- 1-inch cinnamon stick
- 2 green cardamoms
- 3-4 cloves
- 1 green chili
- 1 tsp Kashmiri red chili powder
- 1 tbsp butter
- A handful of cashew nuts
- Salt to taste
- ½ cup water
For the Final Cooking:
- 2 tbsp butter
- 1 tsp finely chopped ginger
- 1 green chili, chopped
- 250g paneer, cubed
- ½ tsp Kashmiri red chili powder
- Salt to taste
- ¼ cup fresh cream
- 1 tsp dried fenugreek leaves (kasuri methi), crushed
- Fresh coriander for garnish
Step-by-Step Instructions to Make Paneer Makhni
Step 1: Preparing the Gravy
- In a pan, add chopped tomatoes, sliced onion, garlic, ginger, bay leaf, black cardamom, cinnamon stick, green cardamoms, cloves, green chili, Kashmiri red chili powder, butter, cashews, salt, and ½ cup water.
- Cover and simmer for 20-25 minutes on low heat until tomatoes soften completely.
- Remove the bay leaf, black cardamom, and cinnamon stick.
- Blend the mixture into a smooth puree. Strain for an extra silky texture.
Step 2: Cooking the Paneer
- Heat butter in a pan.
- Add finely chopped ginger and let it sizzle.
- Toss in the chopped green chili and sauté briefly.
- Add paneer cubes and lightly sauté them.
- Sprinkle salt and Kashmiri red chili powder.
- Pour in the prepared gravy and mix well.
- Simmer for 5 minutes on low heat.
Step 3: Finishing Touches
- Turn off the heat and stir in fresh cream.
- Crush kasuri methi between your palms and add it to the gravy.
- Garnish with fresh coriander and a drizzle of cream.
- Serve hot with naan, roti, or rice.
Paneer Makhni Recipe
Equipment
- Blender
- Pan with lid
- Knife and chopping board
- Spatula
Ingredients
For the Base Gravy:
- 4 large tomatoes roughly chopped
- 1 small onion sliced
- 4-5 garlic cloves
- 1- inch ginger chopped
- 1 bay leaf
- 1 black cardamom
- 1- inch cinnamon stick
- 2 green cardamoms
- 3-4 cloves
- 1 green chili
- 1 tsp Kashmiri red chili powder
- 1 tbsp butter
- A handful of cashew nuts
- Salt to taste
- ½ cup water
For the Final Cooking:
- 2 tbsp butter
- 1 tsp finely chopped ginger
- 1 green chili chopped
- 250 g paneer cubed
- ½ tsp Kashmiri red chili powder
- Salt to taste
- ¼ cup fresh cream
- 1 tsp dried fenugreek leaves kasuri methi, crushed
- Fresh coriander for garnish
Instructions
- Cook all base gravy ingredients in a pan for 20-25 minutes.
- Remove whole spices and blend into a smooth puree.
- Heat butter, sauté ginger and chili, then lightly fry paneer.
- Add blended gravy, season, and simmer for 5 minutes.
- Stir in cream and kasuri methi, then serve hot.
Video
Notes
Nutrition:
- Calories: 350 per serving
- Protein: 12g
- Carbohydrates: 20g
- Fat: 28g
Pro Tips for the Best Paneer Makhni
- Use Kashmiri red chili powder for vibrant color without too much heat.
- Soak paneer in warm water for 10 minutes before adding it to keep it soft.
- For extra richness, add a small cube of butter just before serving.
- Strain the gravy for an ultra-smooth texture.
Frequently Asked Questions (FAQs)
Q: Can I make Paneer Makhni without onions and garlic? A: Yes! Simply skip the onion and garlic and follow the same process. The dish will still be delicious.
Q: Can I store leftovers? A: Yes, Paneer Makhni stays fresh in the refrigerator for up to 2 days. Reheat gently on the stove.
Q: Can I use store-bought tomato puree instead of fresh tomatoes? A: Yes, but fresh tomatoes provide a richer flavor. If using puree, reduce the cooking time.
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