Paneer Makhani | How to make Paneer Makhani

4.7 from 20 reviews
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By Bindiya Sharma
Created on 6th Jan 2016
  • Paneer Makhani, How to make Paneer Makhani
Paneer Makhaniby Bindiya Sharma
  • Paneer Makhani | How to make Paneer Makhani (629 likes)

  • 20 reviews
    Rate It!
  • By Bindiya Sharma
    Created on 6th Jan 2016

About Paneer Makhani

A creamy, melt in the mouth vegetarian delight that's a crowd pleaser. The rich, mellow taste comes from the addition of cashewnuts.

Paneer Makhani, a deliciously finger licking recipe to treat your family and friends. This recipe of Paneer Makhani by Bindiya Sharma will definitely help you in its preparation. The Paneer Makhani can be prepared within 10 minutes. The time taken for cooking Paneer Makhani is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Paneer Makhani step by step. The detailed explanation makes Paneer Makhani so simple and easy that even beginners can try it out. The recipe for Paneer Makhani can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Paneer Makhani from BetterButter.

  • Prep Time10mins
  • Cook Time20mins
  • Serves4People
Paneer Makhani

Ingredients to make Paneer Makhani

  • Paneer/Cottage Cheese- 200gms, cubed
  • Tomatoes- 5 medium, pureed
  • Ginger-Garlic paste- 1 tsp
  • Green Chilli- 1, minced
  • Cahewnuts- 1/4 cup, soaked in 1/4 cup Milk
  • Desi ghee(clarified butter)- 2tbsp
  • Deggi mirch- 1 tsp
  • Bay leaves- 2
  • Garam masala- 1 tsp
  • Kasoori methi- 1 tsp, crushed
  • Salt and little sugar to taste
  • Handful of coriander leaves to garnish

How to make Paneer Makhani

  1. Heat ghee in a heavy pan and add in the bay leaf alongwith the ginger garlic paste, saute for a minute then tip in the tomato puree, cook till thick and oil separates.
  2. Make a paste of the cashewnuts in the processor, add to the gravy, alongwith the deggi mirch and minced green chilli.
  3. Add salt and sugar to taste and mix well. Now tip in the paneer cubes, garam masala and kasuri methi and cook for two minutes, covered. Garnish with the coriander leaves.
  4. Do not overcook the paneer. Serve hot with tandoori rotis, naans or butter chapatis.
My Tip: Add 2-3 tbsp of Amul cream if you dont have cashewnuts at hand.

Reviews for Paneer Makhani (20)

bharti ukey12 days ago
Very nice

Gunjan Srivastava17 days ago
Excellent, I cooked and it is demanded to be cooked again and again by my not so foodie husband. Thanks.

Supriya Bhatia4 months ago
Supriya Bhatia
4 months ago
very delicious

Ankita Kumari5 months ago
very tasty

Meghana Kanuria year ago
i tried this it's super yummy and quick to prepare

tripti singh gautama year ago
no onion use?

Nancy Dsouzaa year ago
good n very tasty

Tanu Bajpaia year ago

Madhusree Mukherjeea year ago

Sarala Nahara year ago

khushboo agarwala year ago
What should I use for gravy milk or water?

Geeta Kuriena year ago

Utsav Modya year ago
Thanks delicious

Anuradha Bhushana year ago

Archana Jalan2 years ago

Piyali Dey2 years ago

lucy gurung2 years ago
thanks.. shall try it.

Ruby Franklin2 years ago

Sagar Singh2 years ago

azima tanzeel2 years ago

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