Paneer Makhani | How to make Paneer Makhani

By Archana Vaja  |  9th May 2017  |  
5 from 1 review Rate It!
  • Paneer Makhani, How to make Paneer Makhani
Paneer Makhaniby Archana Vaja
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About Paneer Makhani Recipe

Paneer makhani recipe made with paneer (Indian cottage cheese), tomato and cashew nuts gravy topped with milk cream. It is most popular Indian paneer recipe with few ingredients and easy step. I am blanched the tomatoes but you can use raw chopped tomato de-seed and make fine puree. It can be serve with butter naan, roti, rice and biryani.

Paneer Makhani is one dish which makes its accompaniments tastier. With the right mix of flavours, Paneer Makhani has always been everyone's favourite. This recipe by Archana Vaja is the perfect one to try at home for your family. The Paneer Makhani recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Paneer Makhani is 10 minutes and the time taken for cooking is 20 minutes. This is recipe of Paneer Makhani is perfect to serve 3 people. Paneer Makhani is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Paneer Makhani. So do try it next time and share your experience of cooking Paneer Makhani by commenting on this page below!

Paneer Makhani

Ingredients to make Paneer Makhani

  • 10-15 Cashew nuts or almonds (soaked in hot water for 10 minutes than make a smooth paste)
  • 4 tomatoes blanched, peeled and made into smooth puree
  • 200 gram paneer(cubes)
  • 1-2 tbsp butter
  • 2 green cardemom
  • 1-2 cloves
  • 1 small cinnamon stick
  • 1 tbsp ginger garlic paste
  • red chilli powder(as per taste)
  • salt as needed
  • turmeric powder 1/4 tsp
  • 1/4tsp Kasuri methi
  • cream 1/4 Cup (milk)
  • sugar optional

How to make Paneer Makhani

  1. Blend cashew nuts and boiled tomatoes separately to make a smooth paste.
  2. Heat a kadai, add butter, cloves, cardamom, cinnamon. Add chilli garlic ginger paste saute till the raw smell go away. Add the blanched pureed tomatoes. Let it simmer and cook for a few minutes. Transfer puree to the kadai, cover partially and cook for 2-3 minutes. Add cashew nut paste mix it well.
  3. Add coriender powder, salt, garam masala, red chilli powder and cover for 2-4 minutes until the puree thickens.
  4. Add 1/2 cup water and paneer cubes, stir gently. Add cream or malai and mix it well. Add kasuri methi.
  5. Take it off the stove and garnish with coriander leaves. Paneer makhani is ready to be served with roti or naan.

Reviews for Paneer Makhani (1)

sonam talwara year ago

yummy paneer dish

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