Paneer Makhani | How to make Paneer Makhani

18 reviews
Rate It!
ByBindiya Sharma
Created on 6th Jan 2016
  • Paneer Makhani, How to make Paneer Makhani
Paneer Makhaniby Bindiya Sharma
  • Paneer Makhani | How to make Paneer Makhani (555 likes)

  • 18 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 is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Punjabi cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Paneer Makhani at your home. Paneer Makhani by Bindiya Sharma will help you to prepare the perfect Paneer Makhani at your home. You don't need any extra effort or time to prepare this. It just needs 10 minute for the preparation and 20 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Paneer Makhani.

  • 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 (18)

Supriya Bhatia2 months ago
Supriya Bhatia
2 months ago
very delicious

Ankita Kumari3 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 Jalana year ago

Piyali Deya year ago

lucy gurunga year ago
thanks.. shall try it.

Ruby Franklina year ago

Sagar Singh2 years ago

azima tanzeel2 years ago

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