Paneer Makhani Recipe

Paneer Makhani Recipe

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A favourite with most people while eating out at any Punjabi restaurant! paneer makhani as the name suggests is a very rich subzi from the lap of Punjab.

It uses one of Punjabi cuisines most loved ingredients butter. In traditional Punjabi houses, the women folk make pure white butter from thick creamy milk.

The liquid that is left over after the butter has been removed is very delicious and cooling and makes a tasty drink.

Soft paneer chunks are dunked into a rich tomato based gravy, a must try for all paneer lovers! Serve with rotis or parathas.

Enjoy how to make Paneer Makhani recipe with detailed step by step photos.

Paneer Makhani Recipe recipe - How to make Paneer Makhani Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients


For The Paneer Makhani Gravy
2 cups chopped tomatoes
1 cup sliced onions
1/2 cup cashew nuts (kaju)
4 whole dry kashmiri red chillies , broken into pieces

Other Ingredients For Paneer Makhani Recipe
3 tbsp butter
2 tsp garlic (lehsun) paste
25 mm cinnamon (dalchini) stick
3 cloves (laung / lavang)
2 cardamoms (elaichi)
2 bayleaves (tejpatta)
1 tbsp dried fenugreek leaves (kasuri methi)
2 tsp garam masala
1/2 cup tomato puree
salt to taste
1/4 cup whisked fresh curd (dahi)
1 tsp sugar
4 tbsp fresh cream
2 cups paneer (cottage cheese) cubes

For The Garnish
2 tbsp fresh cream

Method
For the gravy

    For the gravy
  1. Combine all the ingredients along with 1½ cups of water in a deep kadhai and boil on a high flame for 10 to 15 minutes or till the tomatoes are soft, while stirring occasionally.
  2. Cool and blend in a mixer to a smooth mixture. Keep aside.

How to proceed

    How to proceed
  1. Heat the butter in a deep kadhai, add the garlic paste and sauté on a medium flame for a few seconds.
  2. Add the cinnamon, cloves, cardamom and bayleaves and sauté on a medium flame for a few more seconds.
  3. Add the dried fenugreek leaves, garam masala, tomato purée, prepared gravy and salt, mix gently and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.
  4. Add the curds, mix well and cook on a medium flame for 1 more minute.
  5. Add the sugar, ¼ cup of water, paneer and cream, mix well and cook on a medium flame for another 2 minutes.
  6. Serve hot garnished with fresh cream.
Nutrient values (Abbrv) per serving
Energy456 cal
Protein14.9 g
Carbohydrates17.2 g
Fiber2.3 g
Fat36.1 g
Cholesterol24.5 mg
Sodium98.6 mg
Paneer Makhani Video by Tarla Dalal
Paneer Makhani Recipe with step by step photos

Restaurant style paneer sabzis

  1. Paneer is the most commonly consumed source of protein for vegetarians. Due to it’s bland flavour and ability to absorb any flavour, it becomes a versatile ingredient. It is widely used in making a myriad of Punjabi subzis and becomes the top most selling item in most Indian vegetarian restaurants. Here are some more Paneer Recipes that you’ll love:

For the Makhani gravy

  1. To prepare Punjabi makhani gravy for delicious paneer makhani sabzi, in a deep non-stick pan, take tomatoes. Make use of red ripe tomatoes to get a naturally bright red colored gravy. Also, fresh tomatoes are less sour.
  2. Add onions.
  3. Add cashew nuts. Peanuts, almonds and pine nuts work particularly well as substitute. If you are looking for a nut-free solution then use watermelon seeds or sunflower seeds. If you are allergic to nuts and seeds, silken tofu, young coconut flesh are some other alternatives, but they surely will affect the texture of the gravy.
  4. Add Kashmiri red chillies. We have removed the stalk and broken them into pieces before adding. They will enhance the colour of our restaurant style paneer makhani.
  5. Pour 1½ cups of water.
  6. Boil on a high flame for 10 to 15 minutes or till the tomatoes are soft, while stirring occasionally.
  7. Cool and transfer this to a mixer jar.
  8. Blend to a smooth paste and kleep aside.

How to make Paneer Makhani

  1. To make makhani paneer, heat the butter in a deep kadhai.
  2. Once the butter melts, add the garlic paste and sauté on a medium flame for a few seconds.
  3. Add the cinnamon.
  4. Add cloves.
  5. Add cardamom.
  6. Add bay leaves and sauté on a medium flame for a few more seconds. If you are making this for kids or for a party, also wrap the whole spices in a muslin cloth and add them to the pan. Once the gravy is cooked, remove the masala potli out.
  7. Add the dried fenugreek leaves.
  8. Add garam masala. We have used freshly blended homemade Punjabi garam masala for this Paneer Makhani recipe.
  9. Add tomato puree.
  10. Add the prepared gravy and salt.
  11. Mix gently and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.
  12. Add the curd. This is optional and you can make use of fresh cream instead.
  13. Mix well and cook on a medium flame for 1 more minute.
  14. Add the sugar. This will balance out the sourness from tomato and curd if any.
  15. Add ¼ cup of water to adjust the consistency.
  16. Add paneer. Making paneer at home is very easy and requires only two ingredients – milk and acid. Here is a detailed recipe with step by step photos You can also add store bought fresh paneer from a local dairy or frozen paneer. If making use of frozen cottage cheese which is firm, submerge it in hot water for 15 minutes before adding to the gravy. This improves the texture of frozen paneer.
  17. Add cream. It provides a rich texture to the Paneer Makhani recipe.
  18. Mix well and cook on a medium flame for another 2 minutes.
  19. Remove the paneer makhani subzi in serving bowls, garnish with fresh cream.
  20. Enjoy the paneer butter masala hot with some naan, tandoori roti or lachha paratha.

Reviews

Paneer Makhani Recipe
 on 08 Mar 19 06:36 PM
5

I tried this recipe and it turned out to be very delicious. Everyone liked it. I had a question regarding the paneer makhani gravy that involves boiling the onions and tomatoes with other stuff. Can this thing be done and pureed and stored in fridge a day before making the actual gravy.
Tarla Dalal
11 Mar 19 09:23 AM
   Hi Pooja, Yes, you can cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store in the freezer.
Paneer Makhani Recipe
 on 01 Dec 18 11:44 AM
5

First time prepared this dish...awesome it was...everybody liked...great taste..
Tarla Dalal
03 Dec 18 08:56 AM
   Hi, Happy to know you liked the recipe. Do try more and more recipes and share with us your feedback. Happy Cooking!
પનીર મખ્ખની
 on 19 Aug 17 05:18 PM
5

good recipes
Tarla Dalal
14 Mar 18 03:37 PM
   Thanks Aastha for your feedback.
Paneer Makhani
 on 11 Jan 17 11:12 AM
4

preparation was easy and fast. and the gravy had little Indo- Western taste.
Tarla Dalal
11 Jan 17 11:47 AM
   Hi Tanvi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Paneer Makhani
 on 07 Jan 17 08:20 PM
5

yes I have tried. recipe was delicious but one suggestion is plz add another option in each recipe for jain community. Nice one recipe.
Tarla Dalal
15 Mar 18 09:45 AM
   Thanks Janki for your suggestion. Note that we do have a Jain section on our site.
Paneer Makhani
 on 11 Nov 16 12:49 PM
5

awesome n super tasty! thanx for dharing5
Paneer Makhani
 on 18 Oct 16 11:05 PM
5

Awesome. Just loved the taste & aroma (except those cloves) ??
Tarla Dalal
19 Oct 16 09:42 AM
   Hi Singh , we are delighted you loved the Paneer Makhani recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
पनीर मक्ख़नी
 on 13 Aug 16 06:45 PM
5

Paneer Makhani ka jawab nahi
Paneer Makhani
 on 07 Oct 15 05:56 PM
4

Love this recipe.
Tarla Dalal
08 Oct 15 11:25 AM
   Thanks. Please continue to review recipes which you have made and loved from tarladalal.com It will help thousands of food lovers to try the recipe based on your review.
Paneer Makhani
 on 15 Jul 15 07:11 PM
5

awsm taste...
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