• Skip to main content
  • Skip to primary sidebar
Food Trails
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Contact
  • Instant Pot Recipes
  • Recipe Index
  • Privacy Policy
  • vegan recipes
  • Gluten Free
×
Home » All Recipes » Paneer Makhani

Paneer Makhani

Jun 11, 2019 | Last Updated: Apr 11, 2020 | by Swati

Jump to Recipe Jump to Video Print Recipe

Creamy, rich Paneer Makhani is one of the most popular and loved Paneer dish, not only in India but also Internationally. A delight for vegetarians, rich sweet and tangy makhani gravy.

Till now if you haven't heard of Paneer Makhani or the Makhani gravy, then believe me you have surely missed one the most delicious creamy curry!!

Vegetarians in India love Paneer and paneer dishes. Be it Palak Paneer, Paneer Bhurji, Kadhai paneer or even paneer stuffed paranthas or kulchas, some of the dishes that form the menu of all the restaurants or a part of there everyday meal or weekend parties.But the dish that takes away heart of everyone one is Paneer Makhani.

Paneer Makhani is a delectable, sweet and tangy gravy (made with tomatoes as core ingredients) with soft Paneer/Indian Cottage Cheese. It is called Makhani as the gravy is cooked in butter..

This delicious gravy is one of the most ordered Paneer dishes in Indian restaurants. Mildly spiced Makhani gravy is a favourite among all the age groups.

Paneer Makhani Gravy...

Tomatoes are the main ingredients of Makhani gravy along with cream/cashew nuts/almonds for the rich and creamy texture. An authentic Makhani gravy doesn't have any onions in it, but many people add little bit of onion to it. I usually do not add onions to the Makhani gravy, but when I make Paneer Butter Masala or Khoya Paneer I do add onions while making the masala for these. For many people Paneer Butter Masala is another another name of Paneer Makhani but if you really are a foodie and have gone into the history of Makhani gravy you will know the difference.

Makhani gravy, as it is popularly known as, is believed to be invented by K.L. Gujral the founder of the famous Moti Mahal restaurant chain from Delhi. What was supposed to be an invention for re-hydrating drying and leftover chicken pieces, Makhani sauce, also became popular for it's vegetarian version of Dal Makhani or Paneer Makhani!!.. do read the full article here..The original article by Vir Sanghvi is on Dal Makhani, loved it long back when I read it and till now it stayed with me.

In my search for the perfect Makhani gravy, I have tried and tested so many versions ask my parents my sis and my hubby who used to be my testers 😉 !! I finally ended up of this recipe that gives me the authentic taste that we get in some of the best restaurants or and even roadside dhabas. The recipe is close to my heart as after my Dal Makhani, my parents love this one and I always make for them whenever I meet them!!

Ingredients for Paneer Makhani

The recipe of Makhani gravy that I am sharing here today, uses cashew nuts for the rich creamy texture. You can add cream also in place of cashews or as mentioned above add milk for low cal version.

Soft and fresh Paneer..which can be homemade or store-bought. Paneer pieces should be soft but firm and should not crumble in gravy, as it will spoil the whole texture of the gravy.

Ripe red and firm tomatoes, give the tangy taste to the gravy. Tomatoes should be pureed very well in a smooth gravy.

I also like to add about 2 tbsp of store bought canned tomato sauce, it enhances the flavour of gravy. It is optional. And pls note.. do not use tomato ketchup.

Garlic and ginger, and dried fenugreek leaves(kasuri methi) add on to the flavours of this gravy. You can add green chillies in paste as per your spice level.

I do not like this dish as very spicy with lot of masalas as in my opinion it takes away the flavours of this dish..

How to cook Paneer Makhani..

The first step in making this dish is making Paneer. If you are using store-bought Paneer then soak Paneer cubes in lukewarm water for the softness, but be careful not to soak in very hot water as paneer becomes chewy.

Cook tomatoes, cashew nuts, ginger and garlic in water, till the tomatoes are soft and mushy. You can add bay leaf, small cinnamon stick for the flavour.

Cool down the tomato mix, and puree it to fine paste. Discard any whole spice like bay leaf or cinnamon stick, in case you have added any.

 

img_9976_ezy watermark_11-06-2019_01-19-51am
img_9982_ezy watermark_11-06-2019_01-19-54am
img_9984_ezy watermark_11-06-2019_01-19-56am
img_9988_ezy watermark_11-06-2019_01-19-57am
img_9995_ezy watermark_11-06-2019_01-19-59am

Cook puree in butter and oil, with red chilli powder, coriander powder and garam masala and tomato sauce.

Add sugar to adjust the acid level of tomatoes.

Add roasted and finely crushed dried fenugreek leaves and finely add paneer.

Pls Note.. to get a bright red color, add red chilli powder before adding puree.

 

img_0002_ezy watermark_11-06-2019_01-20-20am
img_0006_ezy watermark_11-06-2019_01-20-24am
img_0005_ezy watermark_11-06-2019_01-20-22am
img_0009_ezy watermark_11-06-2019_01-20-26am
img_0024_ezy watermark_11-06-2019_01-21-21am
img_0029_ezy watermark_11-06-2019_01-22-51am
img_0012_ezy watermark_11-06-2019_01-21-14am
img_0031_ezy watermark_11-06-2019_01-22-53am
img_0034_ezy watermark_11-06-2019_01-22-55am
img_0042_ezy watermark_11-06-2019_01-22-58am

In the recipe I have used tomato paste, that I diluted in water.

Add Paneer pieces at the end, when the gravy is cooked well. If we add paneer while the gravy is cooking paneer pieces become hard and chewy.

 

Let's see in detail how to make this creamy and rich Paneer Makhani...

Watch Paneer Makhani Detailed Video on my You Tube Channel

Paner Makhani

Swati
Panner Makhnai is a delectable, sweet and tangy gravy (made with tomatoes as core ingredients) with soft Paneer/Indian Cottage Cheese. Paneer Makhnai or Paneer Makhanwala, recipe with stepwise pics.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main, Quick Lunch and Dinner Ideas
Cuisine Indian, North Indian
Servings 4

Ingredients
  

  • 200 g Paneer/Indian Cottage Cheese approx. 2 cups
  • 10-12 Cashew Nut pieces
  • 4 Tomaotes(Medium)
  • 1 tsp Kasuri Methi/Dried Fenugreek Leaves
  • 1-2 tsp Garam Masala
  • 1 tsp Kashmiri Red Chilli Powder
  • 1 Bay Leaf
  • 1 Cinamom stick (small) optional
  • 1 tsp Suagr/Honey/Agave Nectar
  • 2 tbsp Butter
  • 1 tbsp Oil
  • 4-5 Garlic Cloves
  • 1" Ginger Piece
  • 1 Green Chilli optional
  • 2 tbsp Canned Tomato Sauce optional

Instructions
 

  • Cut Paneer into cubes of desired size.
  • Soak in lukewarm water fro 5-10 minutes.
  • Cut tomatoes in irregular pieces.
  • In a pan, add water about 1.5-2 cups water, then add cashew nuts, tomatoes, ginger, garlic and whole spices.
  • Once the tomaotes are soft and mushy, swtich off the gas and let the mix cool down.
  • Puree the mixture in very smooth paste. You can take starin water before making puree. Add it later to curry.
  • In the same pan or take another one, add oil and butter. Once the butter starts to melt, add Kashmiri Red Chilli Powder.
  • Mix with butter for a few seconds and then add puree. Mix nicely. Puree will splutter so be careful.
  • Keep on cooking the mixture for a 1-2 min, stirring in between.
  • Add tomato sauce(optional), sugar, garam masala and mix well.
  • Add about ¼-half cup of water to adjust the consistency. Use the water strained after cooking tomatoes and spices. Cook for a minute.
  • Add Paneer cubes and salt and mix nicely.
  • Cook for just a couple of seconds so that the masala coats evenly on paneer cubes.
  • Add roasted and finely crushed kasuri methi/dried fenugreek leaves and mix well.
  • Add more butter if you like and serve hot with the bread of your choice.

Video

Notes

Substitute Paneer with Tofu and butter with any flavourless oil, for vegan version..
Keyword Indian Cottage Cheese, Makhani gravy, Paneer, Paneer recipes
Did you try the recipe..Share @foodtrails25 or tag me #foodtrails25!
Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!

Do make this makhani Paneer dish and give me your feedback.

Makhani gravy can also be made ahead and you can also freeze it in portions and use as and when required. It comes to rescue when suddenly guests knock on door or you have a busy day ahead.

What goes best with Paneer Makhani..

This is best paired with Naan or Kulchas or Lachha Paranthas or even fresh hot chapatis. I even like to have left over curry with bread slices, this one is my another favourite combination after Baigan Bharta. It also pairs well with jeera rice, or any vegetarian pulao.

Can we make Makhani Gravy suitable for vegans..

This version of Makhani gravy with cashew nuts is dairy-free. Substitute Paneer with Tofu and butter with any flavourless oil, for vegan version. You can also add, lightly sauteed mushroom and other veggies like corns, capsicum to it. Do not add cream.

You can use the same curry for making Butter Chicken.

I am sure you and your loved ones will surely like my version of creamy Paneer gravy just like everyone in my family loves it.

Linking to Blogging Marathon#101 for the month of June for Week 2 Day 1 where the theme for first week is Creamy Gravies.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#101

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram(#foodtrails25). Pin the recipes for later reference.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won't spam your mailbox ?.

Thanks for stopping by!!

Like this:

Like Loading...

Related

This post may contain affiliate links to the products/ingredients. I may earn some commission if you make some purchase. The products and resources are that I believe in and this will not affect your price.

Reader Interactions

Comments

  1. Hemlata Pandey

    March 13, 2020 at 2:11 am

    Paneer Makhani is indeed a loved dish and a treat for all vegetarians. The image you have shared is of a perfectly cooked Paneer Makhani with the right consistency. I loved the picture and will surely try your recipe atleast once. Keep sharing such interesting culinary posts for readers like me.

    Loading...
    Reply
  2. MJ

    August 14, 2019 at 2:09 pm

    Nothing will beat the homemade Paneer makhani. Yours looks creamy and rich. love your quick and easy recipe.

    Loading...
    Reply
    • Cyn

      April 11, 2020 at 7:41 pm

      Heya, can you advise how much water to add with the tomatoes and whole spices?

      Also in step 10 you say to add tomato sauce, but this is not on the ingredients list... What is this, and how much?

      Cheers!

      Loading...
      Reply
  3. Mireille Roc (@ChefMireille)

    August 14, 2019 at 12:58 pm

    looks so rich and creamy - must be such a delicious dish to have with some Naan

    Loading...
    Reply
  4. Renu Agrawal Dongre

    August 14, 2019 at 5:38 am

    Yum, one of my favourite recipes of all. Quick to make and at the same time so rich. Looks super delicious, creamy and rich, perfect with some naan.

    Loading...
    Reply
  5. Vanitha Bhat

    August 13, 2019 at 6:09 am

    Super yum recipe!! That color!! All I need is some hot, hot parathas to dunk in this gorgeousness and deliciousness!

    Loading...
    Reply
    • Swati

      August 14, 2019 at 9:53 am

      Thanks Vanitha!!

      Loading...
      Reply
  6. mayurisjikoni

    August 13, 2019 at 4:56 am

    Such a rich creamy and colorful paneer makhani dish. Would love to have it now with some hot naan or roti.

    Loading...
    Reply
    • Swati

      August 17, 2019 at 9:25 pm

      Thanks Mayuriji!! Fresh hot naan are the best combo with it!!

      Loading...
      Reply
  7. Jolly

    August 11, 2019 at 6:29 am

    Gorgeous paneer makhani, love the color and such a simple recipe. We enjoy this much with roti or naan.

    Loading...
    Reply
  8. namscorner18

    July 20, 2019 at 1:29 pm

    Paneer Makhani looks so creamy and delicious. Would love to have it with rotis.

    Loading...
    Reply
  9. Srivalli Jetti

    July 06, 2019 at 10:57 pm

    Wow that paneer gravy looks super rich and inviting!

    Loading...
    Reply
  10. Sushma Pinjala

    June 28, 2019 at 7:42 pm

    Looks delicious...creamy and rich gravy.

    Loading...
    Reply
  11. Sharmila Kingsly

    June 27, 2019 at 2:24 am

    A creamy and rich paneer gravy.. lovely..

    Loading...
    Reply
  12. Suma Gandlur

    June 21, 2019 at 8:47 pm

    The creamy paneer makhani looks fantastic and all I need is some rotis to go with it.

    Loading...
    Reply
  13. usha

    June 18, 2019 at 10:37 am

    Paneer makhani looks wonderful! There are so many recipes floating around online for both panner butter masala and paneer makhani that I find it so difficult to differentiate which is authentic and which isn't.

    Loading...
    Reply
  14. harini

    June 17, 2019 at 7:39 am

    Definitely a crowd pleaser. Looks awesome.

    Loading...
    Reply
  15. gayathriraani

    June 13, 2019 at 6:23 am

    The paneer makhani looks fabulous Swaty. The addition of cashew gives it an amazing creaminess.

    Loading...
    Reply
  16. Vidya Narayan

    June 12, 2019 at 5:39 am

    Some Garlic Naan combined with this gorgeous gravy is an apt weekend Lunch menu Swaty. Looks too delicious!

    Loading...
    Reply
    • Swati

      August 17, 2019 at 9:29 pm

      Thanks Vidya..hot garlic naans are perfect choice with it for comfort meal!!

      Loading...
      Reply
  17. Rajani

    June 11, 2019 at 6:32 pm

    This is a much easier version than mine, I will try this for sure. Bookmarking this recipe.

    Loading...
    Reply
    • Swati

      June 12, 2019 at 12:56 am

      Thanks Rajani!! Glad you liked the recipe..

      Loading...
      Reply
5 from 2 votes (2 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Swati Malik

A passionate foodie, food blogger.. blogging about my food experiences, and food stories.. Love to click pics and cook for my loved ones. Aham Bhramasmi!!

More about me

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • YouTube

Browse Categories

  • Air Fryer Recipes
  • Appetizers and Starters
  • Baking
  • Breads and Pastries
  • Breakfast
  • Brownies
  • Cakes and Muffins
  • Cheesecakes
  • Chilled Desserts
  • Cold Beverages(Dairy+Plant Based)
  • Condiments
  • Cookies and Crackers
  • Dal and Curries
  • Desserts
  • Dips, Jam, Chutneys and Sauces
  • Drinks and Beverages
  • Easy Lunch/Dinner Ideas
  • Egg Free
  • Fall Delights
  • Fasting Food
  • Flatbreads
  • Fusion Food
  • Gluten Free
  • Healthy Food
  • Hot Drinks
  • Indian Festivals
  • Indian Street Food
  • Indo-Chinese
  • Ingredients used in preparing other food items
  • Instant Pot Recipes
  • Kids Friendly
  • Main Course
  • Monsoon Delights
  • No onion No garlic
  • Party Menu
  • Pasta Dishes
  • Pies, Crumbles, Cobbler,Crisps
  • Recipes
  • Restaurant Style Food
  • Rice Dishes
  • Roundups
  • Salads
  • Seasonal Delights
  • Smoothies and Fresh Juices
  • Snacks
  • Soups
  • Spring Delights
  • Summer Delights
  • Winter Delights
  • With Eggs
  • Wraps/ Rolls/Sandwiches

Shop at Amazon here

Reader's Favourites

  • Namkeen Jave
    Namkeen Jave
  • Raw Papaya and Mango Salad | Vegan Thai Raw Papaya Salad with Mango
    Raw Papaya and Mango Salad | Vegan Thai Raw Papaya Salad with Mango
  • Thukpa Gyathuk
    Thukpa Gyathuk
  • Creamy Mushroom and Sweet Corn Soup
    Creamy Mushroom and Sweet Corn Soup
  • Vegetables in Hot Garlic Sauce
    Vegetables in Hot Garlic Sauce
  • Eggless 3 minute 4 Mug Cakes
    Eggless 3 minute 4 Mug Cakes
  • Moong dal Kosambari/Moong Dal Salad
    Moong dal Kosambari/Moong Dal Salad
  • Homemade Churros (Air Fryer and Oven Baked)
    Homemade Churros (Air Fryer and Oven Baked)
  • Moong Dal Idli  (No Rice, No Fermentation Idli)
    Moong Dal Idli (No Rice, No Fermentation Idli)
  • Jowar Cookies/ Sorghum Cookies
    Jowar Cookies/ Sorghum Cookies

Swati Malik

A passionate foodie, food blogger.. blogging about my food experiences, and food stories.. Love to click pics and cook for my loved ones. Aham Bhramasmi!!

More about me

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • YouTube

Footer

Links

  • Privacy Policy
  • Contact
  • About

Newsletter

x

Subscribe to our newsletter!

Get yummy recipes delivered straight to your inbox!

Follow Us

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • YouTube

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2025 Food Trails

%d

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.