Paneer Makhani (Restaurant Style Paneer Butter Masala Recipe)

This Paneer Makhani is rich, creamy and packed with flavour. Made with paneer in a silky tomato butter sauce, this easy restaurant-style Indian curry is perfect with naan, roti or rice. A truly indulgent meal to enjoy with Rice, Roti or Garlic Butter Naan.

Rich, buttery and packed with warming spices, this Paneer Makhani combines soft cubes of paneer with a silky tomato-based sauce that is comforting, luxurious and surprisingly easy to make at home.

Paneer Makhani, also known as Paneer Butter Masala, is a popular North Indian curry made with paneer (Indian cottage cheese) cooked in a rich tomato and butter-based gravy.

Paneer Makhani

This version is my favourite way to make Paneer Makhani. The sauce is smooth, creamy and perfectly balanced with butter, cream and fragrant spices. It's the sort of recipe that feels special enough for celebrations, yet simple enough for a weeknight dinner with rice or naan.

If you've ever ordered Paneer Butter Masala at an Indian restaurant, this homemade version delivers all those comforting flavours with ingredients you may already have in your kitchen.

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.

The word "Makhani" comes from the Hindi word makhan, meaning butter. The sauce is traditionally smooth, mildly spiced and finished with cream, making it one of the most popular paneer dishes served in Indian restaurants around the world.

Unlike some spicier curries, Paneer Makhani focuses on richness and balance, with tomatoes, butter and cream creating its signature velvety texture.

Jump to:

• Why You'll Love This Recipe
• Ingredients You'll Need
• 📖 Recipe

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.

Why You'll Love This Recipe

• Rich and creamy restaurant-style sauce
• Easy to make in under 45 minutes
• Perfect vegetarian curry for entertaining
• Great with naan, roti or rice
• Made with simple pantry ingredients
• Naturally gluten-free

Ingredients You'll Need

Ghee or Oil

Ghee adds a rich, buttery flavour that is synonymous with North Indian cooking. It gives the curry a deeper flavour than oil alone. If you prefer, you can use a neutral oil or a combination of both.

Black Cardamom (Optional)

Black cardamom adds a smoky, earthy depth to the sauce. It isn't traditionally included in every Paneer Makhani recipe, but I love the subtle complexity it brings. If you don't have it, simply leave it out.

Green Cardamom

Green cardamom lends a delicate sweetness and fragrant aroma that balances the acidity of the tomatoes and richness of the butter.

Cinnamon

A small piece of cinnamon adds warmth and rounds out the flavour of the sauce without making it taste sweet.

Red Onion

Onions provide the savoury base for the curry. They soften and caramelise slightly as they cook, adding natural sweetness and body to the gravy.

Ginger-Garlic Paste

One of the foundations of Indian cooking. Ginger adds warmth and freshness while garlic provides a savoury depth that complements the tomatoes beautifully.

Kashmiri Chilli Powder

Kashmiri chilli powder gives Paneer Makhani its signature vibrant red colour without making the curry overly spicy. If you can't find it, use a mixture of paprika and a pinch of chilli powder.

Coriander Powder

Coriander adds citrusy, slightly nutty notes that brighten the richness of the sauce.

Cumin Seeds

Cumin provides an earthy warmth that is essential in many Indian curries. Frying the seeds in hot ghee releases their oils and intensifies their flavour.

Turmeric

Turmeric adds warmth, colour and subtle earthiness to the curry while helping to build layers of flavour.

Chopped Tomatoes

Tomatoes form the heart of the makhani sauce. They provide sweetness, acidity and richness once cooked down and blended until smooth. Good-quality tinned tomatoes work beautifully all year round.

Kasoori Methi

Kasoori methi (dried fenugreek leaves) is one of the key ingredients that gives restaurant-style Paneer Makhani its distinctive flavour. Crushed between your fingers before adding, it adds a unique sweet, savoury and slightly bitter note that elevates the entire dish.

Butter

Butter is what gives the curry its "makhani" character. It enriches the sauce, softens the acidity of the tomatoes and creates a luxurious finish.

Double Cream

Cream adds silkiness and balances the spices and tomatoes. It creates the rich, velvety texture that makes Paneer Makhani so irresistible.

Paneer

Paneer is a fresh Indian cheese with a mild flavour and firm texture. It absorbs the flavours of the sauce beautifully while remaining soft and creamy. Briefly blanching the paneer in hot water before adding it helps keep it tender.

Salt

Salt enhances all the flavours in the curry and balances the sweetness of the tomatoes and cream.

Optional Garnishes

Extra Butter

A small knob of butter melted over the top before serving creates a truly restaurant-style finish.

Cream

A swirl of cream adds visual appeal and an extra touch of richness.

Fresh Coriander

Not traditional in every Paneer Makhani recipe, but a scattering of coriander adds freshness and colour.

How to make Paneer Makhani or Butter Paneer

Step 1 - Build the Base

Heat the ghee or oil in a pan and add the whole spices. Cook until fragrant.

Add the sliced onion and a pinch of salt. Cook until softened and lightly golden.

Step 2 - Add aromatics and spices

Stir in the ginger-garlic paste and cook for a minute.

Add the Kashmiri chilli powder, coriander powder, cumin seeds and turmeric. Cook briefly, adding a splash of water if needed.

Step 3 - Cook the Tomatoes

Add the chopped tomatoes and cook until thick, reduced and jammy.

Step 4 - Blend Until Smooth

Remove the whole spices and carefully blend the sauce until completely smooth and silky.

Step 5 - Finish the Sauce

Return the sauce to the pan and stir through the kasoori methi, butter and cream.

Simmer gently for 3-4 minutes.

Step 6 - Add the Paneer

Add the paneer cubes and simmer for another 2-3 minutes until heated through.

Taste and adjust seasoning as needed.

Step 7 - Serve

Finish with a knob of butter and a swirl of cream before serving. You can also add a drizzle of honey.

Tips for the Best Paneer Makhani

Use Ripe Tomatoes

Good quality ripe tomatoes create a naturally sweet and balanced sauce.

Blend until smooth

A high-speed blender creates the silky restaurant-style texture that makes this curry so special.

Don't Overcook the Paneer

Paneer can become firm if cooked for too long. Simmer it gently at the end of cooking.

Use Kashmiri Chilli Powder

This adds a beautiful colour without making the curry overly spicy.

Finish with Butter

A final touch of butter gives the curry its classic makhani richness.

Storage

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

Reheat gently on the hob or in the microwave until piping hot.

What to Serve it with

Tandoori Roti or Naan

Garlic Butter Naan

Rice

Kachumber Salad

Onion Raita

more indian veg recipes you may like:

Masoor Dal Tadka

Restaurant Style Shahi Paneer

Aubergine Curry

Did you make this recipe? i'd love to hear about it! did you try any variations? if you loved this recipe/tried any variations/have some top tips, please comment below. Your reviews make our day and your tips help others to find our recipes and enjoy them too!
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