CommunityApproved

Paneer Makhani

Name: Paneer Makhani
Prep time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 16 to 18 cashewnuts (or blanched almonds); 2¼ cups (400 grams) tomatoes ((good quality ripe)); 2 cups (200 to 250 grams) cups paneer ((Indian cottage cheese)); 1 to 2 tablespoons butter; 2 green cardamoms ((elaichi)); 1 inch cinnamon piece ((dalchini, optional, but recommended)); 2 cloves ((optional, but recommended)); 1 green chili ((slit & deseeded, optional)); 1 teaspoon ginger garlic paste or crushed ((or ¾ tsp ginger paste)); ¾ to 1 ¼ teaspoon red chilli powder ((adjust to taste)); salt as needed; ½ to 1 teaspoon sugar ((to balance the flavors)); ⅛ teaspoon turmeric ((haldi) (optional)); 1¼ teaspoon garam masala ((adjust as needed)); ½ teaspoon kasuri methi ((dried fenugreek leaves)); ¼ cup cream ((adjust to suit your taste))

Paneer makhani - Learn how to make paneer makhani that is creamy & delicious. This restaurant style punjabi dish is super simple to make!

Dish: Paneer Makhani

Variant: Paneer Makhani (Paneer Makhanwala)

Source: Paneer Makhani

Total time: 30 min
Active time: 5 min
Yield: 4
Difficulty: Medium

Approved Reviewed1 Sources7 Controls0 Tests0 Safety

paneer makhaniSwasthis Recipes · Paneer MakhaniDev reference

Ingredients and Constraints

Ingredients

Optional
Optional
Optional
Optional

Ingredient watchpoints7 watchpoints

Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.

Form or preparationRecommendedConstrained

Cinnamon Piece

1 inch cinnamon piece ((dalchini, optional, but recommended))

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Paneer Makhani

Form or preparationRecommendedConstrained

Cloves

2 cloves ((optional, but recommended))

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Paneer Makhani

Form or preparationRecommendedConstrained

Green Chilies

1 green chili ((slit & deseeded, optional))

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Paneer Makhani

Substitution boundaryRecommendedFlexible

Ginger Garlic Paste

1 teaspoon ginger garlic paste or crushed ((or ¾ tsp ginger paste))

The source ingredient row lists alternatives.

Details and source

Acceptable alternatives: Crushed

Source: Paneer Makhani

Form or preparationRecommendedConstrained

Ginger Garlic Paste

1 teaspoon ginger garlic paste or crushed ((or ¾ tsp ginger paste))

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Paneer Makhani

Form or preparationRecommendedConstrained

Chili Powder

¾ to 1 ¼ teaspoon red chilli powder ((adjust to taste))

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Paneer Makhani

Form or preparationRecommendedConstrained

Turmeric

⅛ teaspoon turmeric ((haldi) (optional))

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Paneer Makhani

Additional ingredient notes

Method Timeline

Prep

Active

Prep

5 min

Prep time from the source recipe card.

Cook

Active

Cook

25 min

Cook time from the source recipe card.

Total

Passive

Total

30 min

Total time from the source recipe card.

1
Step 1
Chop tomatoes and add them to a blender jar along with cashews. If you do not own a powerful blender then soak the cashews in little hot water for 15 mins. Drain the water and add them to the blender. I do not soak them.
Checks1
TimingInfoTiming
for 15 mins
Target: 15 minute
Expected state: If you do not own a powerful blender then soak the cashews in little hot water for 15 mins.
Inputs and tools1
Uses
2¼ cups (400 grams) tomatoes ((good quality ripe))
Why and source
This step has reviewed source-backed guidance.
Source: Paneer Makhani
2
Step 2
Blend them to a smooth puree. If your blender doesn’t make a smooth puree, then filter the puree. I do not filter as mine does a smooth puree.
3
Step 3
Heat 1 tbsp butter. Add slit & deseeded chilli, 2 cardamoms, 2 cloves and 1 small cinnamon stick. If you do not have the whole spices then just skip them.
Image detailsadding tomatoes to blender jar to make paneer makhaniSwasthis Recipes · Paneer MakhaniDev reference
Image detailstomato cashew puree to make paneer makhaniSwasthis Recipes · Paneer MakhaniDev reference
Inputs and tools3
Uses
1 to 2 tablespoons butter
2 green cardamoms ((elaichi))
2 cloves ((optional, but recommended))
4
Step 4
When they begin to sizzle, add ginger garlic paste (or ginger paste). Saute until the raw smell goes away.
Visual cue
until the raw smell goes away.
Checks1
Visual cueInfoVisual
until the raw smell goes away.
Expected state: until the raw smell goes away.
Inputs and tools1
Uses
1 teaspoon ginger garlic paste or crushed ((or ¾ tsp ginger paste))
Why and source
This step has reviewed source-backed guidance.
Source: Paneer Makhani
5
Step 5
Pour the tomato puree.
6
Step 6
It will begin to splash immediately, so cover the pan partially. Continue to cook until the tomato puree thickens.
Visual cue
until the tomato puree thickens.
Checks1
Visual cueInfoVisual
until the tomato puree thickens.
Expected state: until the tomato puree thickens.
Why and source
This step has reviewed source-backed guidance.
Source: Paneer Makhani
7
Step 7
Add red chili powder and salt.
Image detailstempering spices in butterSwasthis Recipes · Paneer MakhaniDev reference
Inputs and tools3
Uses
1 green chili ((slit & deseeded, optional))
¾ to 1 ¼ teaspoon red chilli powder ((adjust to taste))
salt as needed
8
Step 8
Stir and cook until it begins to leave the sides. You can adjust more or less chili powder now. I added about 1 ¼ tsp red chili powder since mine was not hot, adjust as needed to suit your taste. Add 1 ¼ tsp garam masala. If your masala is very strong, then use ¾ tsp garam masala and ½ tsp coriander powder. Mix and saute for a minute or
Image detailsadding ginger garlic paste to make paneer makhaniSwasthis Recipes · Paneer MakhaniDev reference
Visual cue
until it begins to leave the sides.
Checks1
Visual cueInfoVisual
until it begins to leave the sides.
Expected state: until it begins to leave the sides.
Inputs and tools1
Uses
1¼ teaspoon garam masala ((adjust as needed))
Why and source
This step has reviewed source-backed guidance.
Source: Paneer Makhani
9
Step 9
Add about 1 cup water, sugar and mix. You may need to adjust the amount of water slightly.
Image detailsadding tomato puree to make makhani gravySwasthis Recipes · Paneer MakhaniDev reference
Image detailspouring water to make paneer makhaniSwasthis Recipes · Paneer MakhaniDev reference
Inputs and tools1
Uses
½ to 1 teaspoon sugar ((to balance the flavors))
10
Step 10
Cover and cook on a medium flame until the gravy thickens. You can now see butter begins to float on the gravy slightly. There is not much butter used, so you will only see little traces of butter.
Visual cue
until the gravy thickens.
Checks1
Visual cueInfoVisual
until the gravy thickens.
Expected state: until the gravy thickens.
Why and source
This step has reviewed source-backed guidance.
Source: Paneer Makhani
11
Step 11
Add paneer (Indian cottage cheese).
Image detailscooking gravy to make paneer currySwasthis Recipes · Paneer MakhaniDev reference
Inputs and tools1
Uses
2 cups (200 to 250 grams) cups paneer ((Indian cottage cheese))
12
Step 12
Sprinkle crushed kasuri methi. Gently stir, cover and cook on a medium heat for 2 to 3 minutes.
medium heat
Image detailsadding chilli powder to make paneer makhaniSwasthis Recipes · Paneer MakhaniDev reference
Image detailsadding paneer and kasuri methiSwasthis Recipes · Paneer MakhaniDev reference
Checks1
TimingInfoTiming
for 2 to 3 minutes
Target: 2-3 minute
Expected state: Gently stir, cover and cook on a medium heat for 2 to 3 minutes.
Inputs and tools1
Uses
½ teaspoon kasuri methi ((dried fenugreek leaves))
Why and source
This step has reviewed source-backed guidance.
Source: Paneer Makhani
13
Step 13
Add cream as desired. I add about ¼ cup of cream and cook until it begins to bubble. This quantity goes well for our taste and it balances the sour taste from tomatoes. You can add more or less to your liking. Serving suggestions : Paneer makhani can be served with Indian flat breads like – naan, roti or plain paratha. Plain or Flavored rice like Jeera rice ghee rice pulao
Image detailsadding cream to paneer makhaniSwasthis Recipes · Paneer MakhaniDev reference
Visual cue
until it begins to bubble.
Checks2
Visual cueInfoVisual
until it begins to bubble.
Expected state: until it begins to bubble.
ServiceMain recipe
Source service instruction
Add cream as desired. I add about ¼ cup of cream and cook until it begins to bubble. This quantity goes well for our taste and it balances the sour taste from tomatoes. You can add more or less to your liking. Serving suggestions : Paneer makhani can be served with Indian flat breads like – naan, roti or plain paratha. Plain or Flavored rice like Jeera rice ghee rice pulao
Inputs and tools1
Uses
¼ cup cream ((adjust to suit your taste))
Why and source
This step has reviewed source-backed guidance.
Source: Paneer Makhani

Handling and Storage

Reviewed hold, storage, make-ahead, and service-timing guidance.

Pro Tips

Use good quality paneer from a good brand.

You can also check this homemade paneer recipe to make your own just like the way I did. If using store bought paneer, you can optionally soak it in hot water for 15 to 20 mins before adding to the gravy. This will keep the paneer soft. This paneer makhani recipe uses cashews to make the makhani gravy creamy. Feel free to replace them with soaked and blanched almonds.

Learn More

Extra cooking notes, tests, and source details kept out of the step-by-step method.

Recipe structure

Components and intermediate outputs created by the method.

Main recipe

Recipe card ingredients and steps.

Paste

Source step 4 creates or uses paste.

Extra useful notes

Short source-backed recommendations and facts that do not need a step.

Recommendation

If you are making ahead then just make the makhani gravy and refrigerate.

If you are making ahead then just make the makhani gravy and refrigerate. When needed allow the gravy to bubble and then add paneer and cream.

Recommendation

To use almonds, soak them in hot water for 30 mins.

To use almonds, soak them in hot water for 30 mins. Peel off the skin and blend along with tomatoes.

Recommendation

You can totally skip the cream in the recipe.

Recommendation

Mention @SwasthisRecipes or tag #swasthisrecipes!

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Origin declaration

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Imported from the swasthis-recipes page for dev review.

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Paneer Makhani
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Ingredients and Constraints

Ingredients

Cinnamon Piece

Cloves

Green Chilies

Ginger Garlic Paste

Ginger Garlic Paste

Chili Powder

Turmeric

Method Timeline

Prep

Cook

Total

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

until it begins to leave the sides.

Step 9

Step 10

Step 11

Step 12

for 2 to 3 minutes

Step 13

until it begins to bubble.

Source service instruction

Handling and Storage

Pro Tips

Recipe structure

Main recipe

Paste

Extra useful notes

If you are making ahead then just make the makhani gravy and refrigerate.

To use almonds, soak them in hot water for 30 mins.

You can totally skip the cream in the recipe.

Mention @SwasthisRecipes or tag #swasthisrecipes!

Recipe Utilities

Origin declaration

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