Paneer Makhani | How to make Paneer Makhani

By Bindiya Sharma  |  6th Jan 2016  |  
4.7 from 22 reviews Rate It!
  • Paneer Makhani, How to make Paneer Makhani
Paneer Makhaniby Bindiya Sharma
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

5341

22





About Paneer Makhani Recipe

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.

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 (22)

Shweta Dua24 days ago

V nice recipe
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pratibha singha month ago

Yummmy
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bharti ukey2 months ago

Very nice
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Gunjan Srivastava3 months ago

Excellent, I cooked and it is demanded to be cooked again and again by my not so foodie husband. Thanks.
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Supriya Bhatia6 months ago

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Supriya Bhatia
6 months ago
very delicious

Ankita Kumari7 months ago

very tasty
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Meghana Kanuria year ago

i tried this it's super yummy and quick to prepare
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tripti singh gautama year ago

no onion use?
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Nancy Dsouzaa year ago

good n very tasty
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Tanu Bajpai2 years ago

Good
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Madhusree Mukherjee2 years ago

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Sarala Nahar2 years ago

superb
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khushboo agarwal2 years ago

What should I use for gravy milk or water?
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Geeta Kurien2 years ago

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Utsav Mody2 years ago

Thanks delicious
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Anuradha Bhushan2 years ago

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Archana Jalan2 years ago

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Piyali Dey2 years ago

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lucy gurung2 years ago

thanks.. shall try it.
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Ruby Franklin2 years ago

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Sagar Singh2 years ago

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azima tanzeel2 years ago

thanks
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