Paneer Makhani

Paneer Makhani

Paneer Makhani

Paneer Makhani is a popular Punjabi dish. Paneer (Indian cheese) simmered in rich creamy tomato gravy makes a very delicious dish. This is simple and easy recipe to make. Serve Paneer Makhani with any Indian flat bread or over rice. This will be enjoyed by everyone.
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Prep Time 10 minutes
Cook Time 25 minutes
Course paneer
Cuisine Indian
Servings 4 people


  • 6oz paneer cubed (this will make 1-1/2 cup cubed paneer, available in Indian grocery stores)
  • 1/4 cup cashews
  • 2 tablespoon sesame seeds (til)
  • 4 tomatoes medium size cut into small pieces about 2 cup
  • 1 tablespoon chopped ginger
  • 1 green chili chopped
  • 2 tablespoons butter
  • 1 teaspoon cumin seeds (jeera)
  • 1/8 teaspoon asafetida (hing)
  • 2 teaspoon coriander powder (dhania)
  • 1/2 teaspoon turmeric (haldi)
  • 1 teaspoons salt
  • 1 teaspoon sugar
  • 2 tablespoons heavy cream
  • 1/2 teaspoon garam masala
  • 1/4 cup chopped cilantro 


  • Powdered the cashews and sesame seeds, (I like to use spice grinder). Set aside.
  • Pure the tomatoes, ginger and green chili. Set aside.
  • In about 2 cups of hot water soak the cubed paneeer for 5 minutes or more, this will make the paneer soft and give a nice texture. Set aside.
  • Heat the butter in sauce pan over medium heat; after butter is moderately hot add cumin seeds and asafetida. After the seeds crack add cashew nut powder and roast for about one minute. Add tomato puree and mix it well.
  • Add the remaining spices, coriander, turmeric, salt, sugar, mix it well and cover the pot. Tomatoes splatter while cooking. Cook for about four minutes stirring in between until tomatoes start leaving the oil and tomatoes will be half in quantity.
  • Add cream, cook for about two minutes stirring often. Add one cup of water, cover the pan and let it cook for about two to three minutes.
  • Take out the paneer from water and put into the gravy, stir and cover the pan and cook for about five minutes. Adjust the gravy to your liking if needed add little more water, and cook. Turn off the heat.
  • Add the cilantro and garam masala stir and cover for few minutes before serving.
Tried this recipe?Let us know how it was!

What Is Paneer Makhani – Manjula’s Kitchen 

It’s a gluten-free, paneer-based party recipe featuring a rich gravy that defines its regal status. Uncover the delightful essence of this Indian culinary masterpiece.

Introduction to Paneer Makhani Recipe: 

In the journey of crafting an exquisite paneer makhani recipe, the first step involves an artful process of meticulously powdering cashews and sesame seeds using the precision of a spice grinder. This crucial procedure serves as the cornerstone, laying the groundwork for the creation of a rich and nutty flavor profile that distinctly defines the essence of the paneer makhani recipe. The amalgamation of these finely ground ingredients sets the stage for a culinary experience that promises to tantalize the taste buds with every indulgent bite.

Creating the Tomato Puree for Paneer Makhani:

Within the tapestry of the paneer makhani recipe, the spotlight shifts to the creation of a vibrant and tangy base by pureeing tomatoes, ginger, and green chili. This puree becomes an integral component, intricately woven into the overall composition, contributing to the unmistakable taste that characterizes paneer makhani. The harmonious blend of these ingredients not only imparts a delightful acidity but also adds a depth of flavor that elevates the entire culinary experience of this classic Indian dish.

Softening Paneer for Paneer Makhani: 

A distinctive element in the meticulous recipe of paneer makhani involves immersing cubed paneer in hot water for a minimum of five minutes. This step is crucial, ensuring that the paneer attains a desirable softness, transforming it into an integral component that gracefully melds into the luxurious texture of paneer makhani. The attention to softening the paneer reveals the commitment to achieving perfection in both taste and texture in this beloved Indian dish.

Infusing Flavors in Butter for Paneer Makhani: 

As the culinary odyssey unfolds in the preparation of paneer makhani, a saucepan takes center stage, filled with the sizzle of melting butter over medium heat. Into this decadent base, cumin seeds and asafetida make their entrance, infusing the recipe of paneer makhani with a tantalizing array of flavors. This infusion process not only sets the tone for the aromatic journey ahead but also showcases the meticulous layering of tastes that distinguishes paneer makhani.

Crafting the Core of Paneer Makhani:

The heart of the paneer makhani recipe unveils itself as the powdered cashew and sesame seed mixture gracefully blends into the pan. This step imparts a luxurious nuttiness to the curry, elevating the overall complexity of the paneer makhani recipe. The subsequent addition of tomato puree, alongside a carefully curated blend of spices—coriander, turmeric, salt, and sugar—forms the flavorful core of paneer makhani, embodying a symphony of tastes that dance on the palate.

Simmering and Marrying Flavors in Paneer Makhani Gravy: 

Advancing in the progression of paneer makhani, the curry undergoes a meticulous simmering process, allowing the tomatoes to release their juices and seamlessly meld with the spices. The introduction of cream into this aromatic medley creates a velvety texture that epitomizes the richness associated with paneer makhani. This harmonious infusion of flavors characterizes the unique appeal of the paneer makhani recipe, showcasing a culinary masterpiece that marries tradition with innovation.

Incorporating Paneer into the Paneer Makhani Gravy: 

As the culinary narrative unfolds, the softened paneer takes center stage, delicately incorporated into the simmering paneer makhani gravy. This meticulous step ensures that the paneer absorbs the aromatic essence of the curry, resulting in a harmonious fusion of flavors. The careful balance of ingredients and textures not only highlights the mastery behind the art of crafting paneer makhani but also promises a dining experience where each bite reveals the dedication invested in every element of this beloved Indian dish.

Final Touches to Paneer Makhani: 

As the crescendo of the paneer makhani recipe approaches, cilantro and garam masala make their grand entrance, imparting a burst of freshness and warmth to the dish. These final touches are not merely garnishes but integral components that elevate the overall appeal of paneer makhani. The amalgamation of flavors, textures, and aromatic nuances converges into a culinary masterpiece, presenting paneer makhani as a timeless and authentic representation of the rich tapestry of Indian cuisine.

If you liked this recipe, then you must also try: Aloo Gobi, Potato Curry with Yogurt Gravy, Mattar Paneer & Vegetable RIce (Pulav)

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62 thoughts on “Paneer Makhani

  1. Manjula! I have been making your chana masala and naan for years, but yesterday I decided to try some more complex recipes. I made this recipe but substituted tofu for the paneer, because I am vegan. It was delicious! My kitchen smelled like an Indian restaurant. Thank you!

  2. Hello Manjula, Thank you for all of your delicious recipes. I love learning from you and look forward to making a new Indian dish each day. This recipe is really delicious.

  3. Namaste Manjula!

    I love your recipes. I have a question though.

    In the beginning of the video you display all of the ingredients and say their measurements. But the amount you have shown is different than what you are saying. For example in this video you say 1/8 teaspoon of asafoetida, but you show a dish with much more than that. It also appears you used much more than 2 tablespoon of cream, etc.

    Are your measuring spoons very large or is there something I am missing?

    Thank you!


  4. We had Paneer Makhani from a restaurant last week and my husband wanted to have it again today. So, I thought of making it at home and used your recipe. It came out really good. Thanks for the recipe 🙂

      1. I make homemade paneer but I press it lightly in my lever-style homemade cheese press. That makes it a bit firmer and then I don’t have to fry it.

  5. This recipe looks delicious, and I would like to try making it for a gathering where everyone brings a dish. Can I make this a day ahead and then warm it in a slow cooker for serving?

    Thank you,


  6. I love your recipes! I have just made this and it is simply delicious! All your food is so tasty, Manjula. I am so glad I found your website. Your video’s make a new dish very easy to make. Thank you so much.

  7. Hello Manjula aunty thanks for your videos it’s really delicious and easy to make …I want to know if there is any other option to use instead of sesame seeds …

    Thanks for your recipes again …we need more veggies recipes instead of mushroom ..

  8. Hi Manjula,
    This was my first trip to an Indian Spice store and my first time cooking Indian food. I made the paneer as you did. Then I made this recipe for paneer makhani exactly as you write and it came out perfect! I really like your website and videos. thank you, LIsa

  9. Hi Manjula Auntie

    I loooove this dish.. And decided to cook it for the very first time.
    It turned out absolutely yummy and mouth watering.
    I opted for milk instead of heavy cream and it still tasted way better then I had in many restaurants before.

    Thank you so much… Your ideas and recipies helps this newly married gal!

  10. Dear manjula
    I like ur recepie and want to try it for party this friday.
    If i want to increase the quantity of the curry to suit 25 – 30 people, how do i do that?
    What are the ingredients i should increase to get a bigger quantity and the same nice flavour?
    Hope to hear from u asap

  11. Dear Manjula Aunty,
    Am a grt fan of ur dishes… Before mrg(till 2014 feb) I didn’t even entered kitchen neither know how to hold a spatula on switch on a gas.. I didn.t hv any intrst in cooking.. But aftr mrg my husbnd taught me basics of cooking.. I even made him eat half cooked rice or overcooked..oversalted curries etc. 🙂 but he didn’t complain fr anythng neither ever reacted.. So i decided to learn cooking n b best fr my husbnd… N now I make new dishes which is appreciated by my husbnd n my inlaws… N all credit goes to u n ur site… I keep on watchng ur videos n recipes n follow as per… Thank you so much aunty for this lovely work… Love u n ur cooking.. <3

  12. I have just made this. It was my first time making a curry where the first step wasn’t to brown the onion and the spices! Where I have used cashew before it was always as a paste, too. This time I made the powder, as suggested (with the sesame). It was truly delicious. I only made two changes. First, I did add more chili. Second, hing is banned in this household after the Incident of the Spillage in the Cupboard, which resulted in many very expensive spices and some plastic ware having to be thrown away. Instead, I used garlic powder. Such an easy and tasty recipe! Thank you!

  13. Hello – is there any option to substitute cashews with? Not just in this recipe but also in general any thing (no tree nuts or coconut) that gives similar taste as that of cashews? Thanks!

  14. Dear Manjulaji,

    The recipe is really good and easy. I tried cooking it but unlike the yellow colour that you are getting I got the red colour. Can you please tell me the reason behind it?

  15. This looks sooooooooooo goood! I love anything with paneer! I cannot wait to try this. Thank you Manjula jee , you make being. Vegetarian so easy!.

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