Paneer Makhani | How to make Paneer Makhani

By purvee sehgal  |  28th Aug 2016  |  
4.5 from 2 reviews Rate It!
  • Paneer Makhani, How to make Paneer Makhani
Paneer Makhaniby purvee sehgal
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About Paneer Makhani Recipe

A no onion and no garlic dish.

Paneer Makhani, a deliciously finger licking recipe to treat your family and friends. This recipe of Paneer Makhani by purvee sehgal will definitely help you in its preparation. The Paneer Makhani can be prepared within 10 minutes. The time taken for cooking Paneer Makhani is 25 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

  • 250 gm paneer, sliced
  • 1 capsicum, chopped
  • 6 tomatoes, chopped
  • 1 inch ginger, chopped
  • 1 tbsp malai/ cream
  • 6 pieces of cashew nuts
  • 1 bay leaf
  • 2 black peppercorns
  • 1 cinnamon stick
  • 1 tsp green cardamon powder
  • 1 teaspoon chicken masala or Catch kitchen king masala
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • 1 tsp sugar
  • 1 tbsp cream
  • Fresh coriander to garnish

How to make Paneer Makhani

  1. Take a pan and shallow fry the paneer and capsicum. Keep it aside.
  2. In the same pan add oil to heat, then add bay leaf, cinnamon stick, black pepper. Add the chopped, tomato and ginger. Saute till they become soft.
  3. Grind and soak the cashew and malai and add it to the above masala. Add little water and saute it. Now turn off the gas and let the masala cool down. Now grind the masla.
  4. Put 1 tsp of butter and add the red chilli powder, chicken masala and cardamon powder. Saute for a minute, then add the grounded masala and let the masala cook well.
  5. Once the oil is visible on the sides, add little water, paneer, capsicum and cook for 5 mins.
  6. Sprinkle some garam masla on top, garnish it with cream and coriander.
  7. Serve it hot with naan roti and parantha.

My Tip:

Do not over cook the paneer and the capsicum, it should be a little crunchy.

Reviews for Paneer Makhani (2)

aahna krishna2 years ago

Lovely dish dear

purvee sehgal2 years ago