Paneer Makhani | How to make Paneer Makhani

By Moumita Malla  |  21st Apr 2016  |  
4 from 2 reviews Rate It!
  • Paneer Makhani, How to make Paneer Makhani
Paneer Makhaniby Moumita Malla
  • Prep Time


  • Cook Time


  • Serves





About Paneer Makhani Recipe

Paneer Makhani is a well known Punjabi dish. Cubes of paneer are simmered in a creamy, tomato based gravy.

Paneer Makhani, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Paneer Makhani is just mouth-watering. This amazing recipe is provided by Moumita Malla. Be it kids or adults, no one can resist this delicious dish. How to make Paneer Makhani is a question which arises in people's mind quite often. So, this simple step by step Paneer Makhani recipe by Moumita Malla. Paneer Makhani can even be tried by beginners. A few secret ingredients in Paneer Makhani just makes it the way it is served in restaurants. Paneer Makhani can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Paneer Makhani.

Paneer Makhani

Ingredients to make Paneer Makhani

  • paneer - 250 grams (cut into cubes)
  • oil - 1/4 cup
  • Green cardamom - 4
  • cinnamon stick - 1 inch stick
  • garlic paste - 1 Tablespoon
  • ginger Paste - 1/2 teaspoon
  • Green chilli paste - 1 teasppon
  • bay leaf - 1
  • Fresh tomato puree or homemade tomato puree - 1 1/2 cup
  • salt to taste
  • Kasjmiri red chilli powder - 2 teaspoon
  • coriander powder - 1 teaspoon
  • Kasuri methi or dry fenugreek leaves - 2 teaspoon (chopped)
  • Cold milk - 1/4 cup (do not add hot milk, as the gravy will be curdled)
  • Milk powder - 2 teaspoon (optional)
  • Chopped coriander leaves - 1/4 cup
  • sugar - 1/2 teaspoon
  • flour mixture - 1 teaspoon (add 1 teaspoon flour into a bowl with 2 teaspoon water)

How to make Paneer Makhani

  1. To make tomato puree at home: You will need to have 2 cups chopped tomatoes. Combine all the chopped tomatoes with 1 1/2 cups water in a pan, bring it to a boil on a high flame for 10 minutes or till the tomatoes are soft. Stirring occasionally. Let them cool and then peel the skins and blend in a mixer to get a smooth mixture.
  2. Mix paneer cubes with salt and a pinch of red chilli powder, keep them aside for 5 minutes.
  3. Heat 2 tablespoon oil in a pan, add the paneer cubes and fry both sides till light brown. Remove from heat and keep on absorbent paper.
  4. Heat remaining oil in a pan, add bay leaf, cardamoms, cloves, cinnamon, garlic paste, green chilli paste and ginger paste. Saute until oil gets separated.
  5. Add tomato puree and cook till it reduces slightly and the raw smell of tomatoes goes away.
  6. Add salt, remaining red chilli powder, coriander powder, kasuri methi, sugar and mix well. Add paneer cubes, cookon a low flame for 2-3 minutes.
  7. Add milk, milk powder, flour mixture and mix. Add chopped coriander leaves and garam masala powder and mix. Turn off the gas.
  8. Serve hot with any Indian bread like Naan, Paratha, Tandoori roti, Tawa roti or any rice dish.

My Tip:

I use milk instead of cream, it is easily available at home and keeps the taste same.

Reviews for Paneer Makhani (2)

Lakshmi Menon2 years ago

Good description. When do you add the paneer pieces back into the gravy ?

Lina Dash2 years ago