Makhni Paneer | How to make Makhni Paneer

By Noopur Chopra  |  17th Dec 2015  |  
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  • Makhni Paneer, How to make Makhni PaneerNoopur Chopra
Makhni Paneerby Noopur Chopra
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About Makhni Paneer Recipe

My Mom's Recipe ...She makes it Perfect. Don't know if I make it the same. All time dish for everyone in the family..

Makhni Paneer is an aromatic, flavorful and delicious dish which is very much popular in North Indian. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Makhni Paneer is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Makhni Paneer at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 20 minute for the preparation and 30 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Makhni Paneer by Noopur Chopra in step by step with pictures so you can easily learn how to cook the perfect Makhni Paneer at your home without any difficulties. Makhni Paneer is one of the representative dishes of North Indian which you can serve in any special occasions.

Makhni Paneer

Ingredients to make Makhni Paneer

  • onions : 4 Finely Sliced
  • tomatoes : 4 Finely Chopped
  • Panner : 500 grams Cut into Dices
  • capsicum : 1 Finely Sliced ( Optional )
  • Yellow Bell peppers : 1 Finely Sliced ( Optional )
  • Salt and pepper : To Taste
  • curd : 4 spoons
  • cream : 2 spoons ( Optional )
  • cashew Nuts : A Few
  • oil : To Deep Fry
  • Milk : As Required

How to make Makhni Paneer

  1. - Heat oil in a frying pan . Fry the onions till golden. Don't fry till browning Let it cool. Then grind the fried onions , Cashewnuts , tomatoes to a fine purée.
  2. -Sauté the purée , add seasoning ( salt and pepper )
  3. - Add the finely sliced bell peppers , diced panner and kitchen King masala .
  4. Add cream and milk as required .
  5. Adjust the consistency .

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