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Home » Recipes

Published: Nov 19, 2020. Post Updated: Sep 19, 2024

Home » Recipes

Paneer Makhani

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Paneer Makhani is a creamy, comforting and luscious meal, made using tomatoes, ginger, garlic, spices and cream. A truly indulgent meal to enjoy with Rice, Roti or Garlic Butter Naan.

Paneer Makhani in a black bowl on wooden board

At the stage, you may think that I am obsessed with Paneer and you would be right. See Masala Paneer, Shahi Paneer, Paneer Tikka Masala, Mattar Paneer, Paneer Quinoa Salad with Pomegranate and Toasted Seeds, Chilli Paneer, Paneer Wrap!

Paneer Makhani

Paneer Makhani is an easy recipe to make. It is made using pureed tomatoes, ginger, garlic, spices and cream. Many versions also add Cashew paste or even Ground Almonds which adds even more creaminess but I have skipped it here because my Shahi Paneer recipe already has Cashews in it. You can of coursed some if you like . This recipe is perfect served with Jeera Rice or Roti, Paratha or Naan.

Cashew Paste

To add Cashew Paste, soak 12 - 15 Cashews for 20 minutes and then blend with water. Add to the recipe towards the end of the cooking time.

How to make Paneer Makhani or Butter Paneer

Blend 1 Onion with 2 inches of Ginger and 4 - 6 cloves of Garlic.

Heat oil and ghee over high heat. Add Onion Paste and cook for 5 minutes.

Onion paste in a pan with ghee and oil

Onion paste cooking in pan

Add Cumin Powder, Cardamom Powder, Turmeric Powder, Chilli and Salt. Saute for 2 minutes.

Spices added to pot

Onion paste and spices in pot with wooden spoon

Add pureed Tomatoes. Bring to a simmer. Turn the heat down, cover and cook for 15 minutes.

Tomatoes added to pot with wooden spoon

Add Cream, Fenugreek, Paneer and Honey. Cook for 3 minutes. Remove from heat. Sprinkle over Coriander.

Cream being stirred into tomatoes pot

Dry fenugreek being stirred into cream & tomatoes in pot

Cubed Paneer being added to pot

Honey being added to pot

Top Tips and Notes

Sweetness - This dish is meant to have a hint of sweetness which usually comes from a pinch of sugar or honey. 

Paneer - If you are using a hard Paneer, soak it for 15 minutes before using. 

Cashew Paste - You can add some Cashew paste if you wish. Instructions for how to make it is above.

Tomatoes - Allow the tomatoes to cook out properly and reduce. There isn't much in the way of spices in this recipe. So all the flavour depends on good ingredients that are properly cooked.

Storage

This dish keeps well in an airtight container for 2 – 3 days.

Serve with

Roti or Naan

Garlic Butter Naan

Rice

Kachumber Salad

Onion Raita

**if you make this recipe, please don’t forget to rate/comment and tag us on social media.

more recipes you may like:

Red Lentil Dahl

Aloo Baingan

Indian Style Stir Fried Cabbage with Potato

Paneer Makhani in a black bowl on wooden board

Paneer Makhani

Safira
Paneer Makhani is creamy, comforting and luscious meal, made using tomatoes, ginger, garlic, spices and cream. A truly indulgent meal to enjoy with Rice, Roti or Naan.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 2 minutes mins
Cook Time 28 minutes mins
Total Time 30 minutes mins
Course Lunch/Dinner
Cuisine Indian
Servings 4
Calories 407 kcal

Ingredients
  

  • 1 Onion Chopped roughly
  • 2 inch Ginger Chopped roughly
  • 5 - 6 cloves Garlic
  • 2 tablespoon Oil
  • 1 tablespoon Ghee or add more Oil
  • 2 teaspoon Cumin Powder
  • 1 teaspoon Ground Cardamom
  • ¾ teaspoon Ground Turmeric
  • ¾ teaspoon Red Chilli Powder
  • Salt
  • 400 g Plum Tomatoes Pureed
  • 1 tablespoon Dry Fenugreek
  • 75 ml Double Cream
  • 250 g Paneer Cut into 1 inch cubes
  • 1 tablespoon Honey
  • Coriander to serve

Instructions
 

  • Blend Onion, Garlic and Ginger till smooth.
  • Heat Oil and Ghee over high heat. Add Onion Paste and cook for 5 minutes.
  • Add Cumin Powder, Cardamom Powder, Turmeric Powder, Chilli and Salt. Saute for 2 minutes.
  • Add pureed Tomatoes. Bring to a simmer. Turn the heat down, cover and cook for 15 minutes.
  • Stir in Cream, Fenugreek, Paneer and Honey. Cook for 3 minutes. Remove from heat. Sprinkle over Coriander.

Notes

Top Tips and Notes

Sweetness - This dish is meant to have a hint of sweetness which usually comes from a pinch of sugar or honey. 
Paneer - If you are using a hard Paneer, soak it for 15 minutes before using. 
Cashew Paste - You can add some Cashew paste if you wish. Soak 12 Cashews in water for 20 minutes, blend with water and add to the sauce with the cream.
Tomatoes - Allow the tomatoes to cook out properly and reduce. 

Storage

This dish keeps well in an airtight container for 2 – 3 days.

Serve with

Roti or Naan
Garlic Butter Naan
Rice
Kachumber Salad
Onion Raita

Nutrition

Calories: 407kcalCarbohydrates: 17gProtein: 11gFat: 34gSaturated Fat: 17gCholesterol: 77mgSodium: 33mgPotassium: 367mgFiber: 2gSugar: 8gVitamin A: 1121IUVitamin C: 18mgCalcium: 353mgIron: 1mg
Keyword Butter Paneer Masala, PAneer, Paneer Makhani
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

    5 from 2 votes (1 rating without comment)

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    Recipe Rating




  1. Aliyah says

    May 07, 2021 at 9:49 am

    5 stars
    Simply amazing! So easy to make yet so flavourful. It went down an absolute treat!!

    Reply
    • Safira says

      May 07, 2021 at 12:08 pm

      So glad you enjoyed it Aliyah! 🙂

      Reply

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hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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