For Paneer Makhani, soft paneer pieces are simmered in an exquisite, rich and silky sauce made with butter, onion, tomato, cashews and aromatic spices. Perfect as part of your Diwali dinner menu.
Paneer Makhani, or makhanwala, is also known as Butter Paneer or Paneer Butter Masala in English. It's an Indian vegetarian curry recipe in which creamy paneer is simmered in a sweet buttery gravy.
The gravy is a silky smooth blend of onion, garlic, tomatoes, cashews, and of course ... butter. What helps it along is a bit of sugar which draws out the incredible flavours. I like to use a small amount of whole spices to add depth and richness.
The dish is finished off with a drizzle of cream. It's definitely a recipe for special occasions!
For a version without paneer, you can also try my Aloo Butter Masala or Tofu Makhani.
Other creamy paneer dishes you may like are Shahi Paneer and Paneer Kali Mirch.
Ingredients notes
Full ingredients with measurements are available in the recipe card below at the end of this post
Paneer is a fresh Indian cheese, commonly used in vegetarian dishes. It can be found in most Indian grocery stores or larger supermarkets in the cheese section.
Chopped Tomatoes or Passata serve as the base for the sauce, providing a rich, tangy flavour.
Whole spices like cinnamon, green cardamom, and cloves give depth and warmth to the dish—these can be found in the spice aisle, particularly in Indian or specialty stores.
Onions, garlic, ginger and green chillies are staples in most kitchens, adding a savory and aromatic base.
Cumin Seeds and dried fenugreek leaves (also known as Kasuri methi) are traditional Indian spices found in most Asian grocery stores.
The spice powders—red chilli powder, Kashmiri chilli powder, turmeric, ground cumin, coriander, and garam masala—are essential for Indian cooking and can be easily found in the spice aisle of Indian or international supermarkets.
Butter adds richness, but can be swapped for ghee (clarified butter), while sugar or honey balances the spices.
Cream I have used single cream.
Fresh coriander leaves are used for garnish.
How to make Paneer Makhanwala
Start by cutting the paneer into your desired shape and set it aside. In a pan, cook tomatoes, onion, garlic, ginger, green chillies, whole spices, salt, oil, and water. Simmer until softened, then blend and strain into a smooth sauce.
In another pan, heat oil, add cumin seeds, and once they splutter, mix in the tomato sauce along with the spices and dried fenugreek leaves. Adjust the consistency with water and simmer for a few minutes. Season with salt, sugar, and stir in the butter.
Add the paneer to the sauce and simmer for 5 minutes to absorb the flavors. Garnish and serve.
Serving suggestion
Paneer Butter Masala is best served with pillowy, chewy naans. I love these Garlic Coriander Naans and Peshwari Naans.
You can also go with whole wheat paratha or whole wheat roti for an alternative Indian flatbread option.
For rice dishes, go for mild flavours such as jeera rice, plain boiled rice, basmati rice, or matar pulao.
Storage
Store leftover paneer makhani in an airtight container and keep in the fridge for up to 3 days. To reheat, you may need to add a splash of milk if it thickens too much.
Paneer makhni also freezes really well for 1 month. Allow to thaw at room temperature or in the fridge overnight.
Other Paneer Curries Recipes
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📖 Recipe
Paneer Makhani (Paneer Butter Masala)
Equipment
- pan
- Blender
Ingredients
- 500 grams paneer
- 2 large chopped tomatoes
- 200 millilitres tomato puree or passata
- 1 tablespoon whole spices cinnamon, green cardamom and cloves
- 1 large onion peeled and chopped
- 1 inch ginger peeled and minced
- 5-6 cloves garlic
- 3 mild green chillies
- 3 tablespoon oil
- 3 tablespoon butter
- 1 teaspoon cumin seeds
- 1 tablespoon red chilli powder
- 1 teaspoon kashmiri chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon ground cumin and coriander
- Pinch garam masala
- 1 tablespoon dried fenugreek leaves
- 2 tablespoon sugar or honey
- 3 tablespoon cream
- salt to taste
Instructions
- Cut the paneer into your desired shape and set aside.
- In a pan, add tomatoes, onion, garlic, ginger, green chillies, whole spices, a pinch of salt, a little oil, and 2 cups of water.
- Bring the mixture to a boil, then simmer for 10-12 minutes until the tomatoes and onions are softened.
- Once cooked, turn off the heat and blend the mixture until smooth using a blender or hand blender.
- Strain the mixture through a sieve to create a fine, smooth sauce.
- In a separate pan, heat oil and butter, lightly pan fry paneer pieces then remove from the pan.
- Add cumin seeds. Once they start to splutter, add the prepared onion tomato sauce.
- If the sauce is too thick, add ¼ cup of water to adjust the consistency.
- Stir in the red chilli powder, Kashmiri chilli powder, turmeric powder, ground cumin and coriander, garam masala, and dried fenugreek leaves.
- Let the sauce simmer for a few minutes. Then, season with salt and sugar (or honey) to balance the flavors. Cook for an additional 5 minutes.
- Gently add the paneer pieces into the sauce and simmer over low heat for another 5 minutes, allowing the paneer to absorb the flavors.
- Once the sauce reaches the desired consistency, turn off the heat. Garnish with fresh coriander leaves and drizzle cream.
Video
Notes
- Butter Alternatives: You can substitute butter with ghee or double cream for a richer flavor.
- Onion and Garlic-Free Option: This dish can be made without onion and garlic if preferred.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe Share by TextNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2018.
Give Me Some Spice says
I love the way you have presented the dish. It looks amazing (super se bhi uper). I haven't cooked panner makhani before so hope to try it out soon.
mildly indian says
Beautiful and luscious paneer, so yummm. Feel like grabbing a parata and diving in..
Lathiya says
This paneer curry looks droolworthy.. your pics are amazing..l have to learn some tips from you