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Paneer Makhani: A Curry With Butter and Tomato Gravy

Updated on June 3, 2017
ShailaSheshadri profile image

I worked as a banker for 17 years. Now I am working as a freelancer for indexing. I love cooking tasty, healthy meals, and staying fit.

About Paneer Makhani

"Makhan" means butter in Hindi. Paneer makhani is a curry made with butter. Oil is not used in this curry. The butter gives this spicy curry a smooth texture and wonderful flavor. I used a few cashew nut pieces and fresh cream along with the other spices to make the gravy. Paneer immersed in this spicy and creamy gravy tastes awesome.


Why Paneer Makhani?

Paneer makhani is an easy dish with a rich flavor. It is a perfect side dish for fried rice, ghee rice, biryani and flatbread. A popular, colorful, buttery, creamy, and spicy curry for the parties. Try this healthy recipe and enjoy the taste!!

Paneer makhani
Paneer makhani
I served Paneer makhani with cumin rice
I served Paneer makhani with cumin rice
5 out of 5 stars from 1 rating of Paneer Makhani

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: Serves four people

Ingredients

  • 1 bowl tomato, finely chopped
  • 200 g paneer, cut in cubes
  • 2 1/2 tsp butter
  • 3 tbsp fresh or frozen milk cream
  • 2-3 green chilies, slit and cut in 1 inch pieces
  • 3-4 garlic cloves, for making ginger-garlic paste
  • 1 inch ginger, for making ginger-garlic paste
  • 1/2 inch ginger, julienned
  • 1/2 tsp Kashmiri chilli powder(gives red color), or any other chili powder
  • 1/4 tsp garam masala powder, available in Indian stores
  • 1/2 tsp salt, or as per taste
  • 1/4 tsp or more sugar, as per taste
  • 2 tbsp cashew nut pieces(optional), I used, soak in water

Step-By-By Instructions and Images for Making Paneer Makhani

  1. Chop tomato. Soak cashew nut pieces in water for 10 minutes. Grind them together to get a smooth liquid. Keep aside.
  2. Make ginger-garlic paste, by crushing them in a pestle. Alternatively, if you have ready paste, you can use it.
  3. Immerse paneer cubes in very hot water for 30 seconds. Drain the water. Run cold water on it. Keep aside.
  4. Heat butter in a pan. Add ginger-garlic paste. Saute till they turn golden. Pour tomato puree to it. Let the mix boil on a medium high fire. Stir the mix occasionally. Add red chili powder and salt. Lower the fire, when the paste starts leaving oil on the edges. It may take about 8-10 minutes.
  5. Throw julienned ginger and slit green chilies. continue stir-cooking for 2 minutes. Add a cup of water. Let the mix boil for 2-3 minutes.
  6. Add paneer cubes. Gently mix them with the gravy. Simmer for 2 minutes.
  7. Add milk cream and sugar. Softly turn and mix the gravy. Simmer for a few seconds or till you get the thick consistency. Sprinkle some chopped coriander leaves on it.
  8. Paneer makhani is ready!! Serve it hot with fried rice, cumin rice, biryani, or flatbread. Enjoy the creamy curry!!

Click thumbnail to view full-size
Step one: Keep the ingredients handyStep two: Saute ginger-garlic paste in butterStep three: Add tomato and cashew nut  paste to the pan. Add Kashmiri chili powder. Step four: Stir-fry till the mix leaves oil on the edges. Throw in julienned ginger and slit green chili. Continue simmering.Step five: Pour some water and boil the gravy. Add sugar and salt. Also add paneer cubes. Simmering continues.Step six: Add milk cream. Mix once. Turn off the fire after a few seconds.Step seven: Garnish with chopped coriander Step eight: Served Paneer makhani with Cumin rice
Step one: Keep the ingredients handy
Step one: Keep the ingredients handy
Step two: Saute ginger-garlic paste in butter
Step two: Saute ginger-garlic paste in butter
Step three: Add tomato and cashew nut  paste to the pan. Add Kashmiri chili powder.
Step three: Add tomato and cashew nut paste to the pan. Add Kashmiri chili powder.
Step four: Stir-fry till the mix leaves oil on the edges. Throw in julienned ginger and slit green chili. Continue simmering.
Step four: Stir-fry till the mix leaves oil on the edges. Throw in julienned ginger and slit green chili. Continue simmering.
Step five: Pour some water and boil the gravy. Add sugar and salt. Also add paneer cubes. Simmering continues.
Step five: Pour some water and boil the gravy. Add sugar and salt. Also add paneer cubes. Simmering continues.
Step six: Add milk cream. Mix once. Turn off the fire after a few seconds.
Step six: Add milk cream. Mix once. Turn off the fire after a few seconds.
Step seven: Garnish with chopped coriander
Step seven: Garnish with chopped coriander
Step eight: Served Paneer makhani with Cumin rice
Step eight: Served Paneer makhani with Cumin rice

Comments

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  • ShailaSheshadri profile image
    Author

    ShailaSheshadri 2 months ago from Bengaluru

    Thank you. Yeah. You are one of my inspirations. This is a healthy and delicious curry. Make this curry and relish the taste!

  • ShailaSheshadri profile image
    Author

    ShailaSheshadri 2 months ago from Bengaluru

    Thank you. You are one of my inspirations. Yeah. It is a healthy and delicious curry with paneer. Make this dish and enjoy eating!

  • ShailaSheshadri profile image
    Author

    ShailaSheshadri 2 months ago from Bengaluru

    Thank you. You are one of my inspirations. Make all these tasty and healthy dishes and enjoy eating!

  • Spanish Food profile image

    Lena Durante 2 months ago from San Francisco Bay Area

    Your recipes always make me hungry! This one looks especially tasty. You know how much I love paneer!

  • ShailaSheshadri profile image
    Author

    ShailaSheshadri 2 months ago from Bengaluru

    Yes Tara. It is an awesome recipe that can be made in 30 minutes. Give a try.

  • TaraSquirrel profile image

    Tarasquirrel 2 months ago from Azores

    Wow. Sound's good and looks quite easy to make.