Paneer Makhani Recipe

Paneer Makhani recipe is a rich and creamy North Indian dish made with soft paneer (Indian cottage cheese) cooked in a luscious, buttery tomato-based gravy. Known for its smooth texture and mildly spiced flavor, this dish combines the goodness of fresh cream, butter, and aromatic spices to create a restaurant-style delicacy. Paneer Makhani is perfect for pairing with naan, roti, or steamed rice, making it a favorite for special occasions and family meals. Its subtle sweetness and velvety gravy make it a comforting yet indulgent treat loved by all ages.

What is Paneer Makhani?

It is one of the most popular vegetarian dishes in Punjabi cuisine, and this one is called Butter Paneer. It is prepared with soft paneer, Indian cottage cheese, which is cooked in the creamy gravy of butter, tomatoes, cream, and aromatic spices. The term “Makhani” refers to something as “buttery.” In truest words, the recipe is all about its creaminess and smoothness.

The dish turns out well-balanced between some sub-sweetness from the tomatoes, a slight tang that will come from the tomatoes, and all the richness of butter and cream.

Why You’ll Love Paneer Makhani

It is pure indulgence, not to forget the silky smooth gravy or soft paneer.

This is an easy-to-prepare restaurant-quality dish that can be prepared at home using only a few key ingredients.

Paneer Makhani is perfect for any occasion: a family dinner, a festive celebration, or an occasional weekend treat.

This is a good source of protein for vegetarians.

Ingredients You’ll Need

To prepare a drooling Paneer Makhani, these ingredients need to be prepared:

For the paneer:

• 250 g paneer, cut into small pieces
• 1 tsp butter or ghee for frying

For the gravy,

• 2 tablespoons butter
• 1 tsp oil
• 2 cups chopped tomatoes, or pureed
• 1 tsp ginger-garlic paste
• 8-10 soaked cashews
• 1 tsp cumin seeds
• 1/2 tsp red chili powder, or to taste.
• 1/2 turmeric powder teaspoon
• 1 tsp garam masala
• 1/2 teaspoon sugar
• Salt to taste
• 1/2 cup fresh cream
• 1/2 teaspoon Kasuri methi or dried fenugreek leaves
• Fresh coriander for garnish

Step by Step Paneer Makhani at Home

It is very easy to prepare Paneer Makhani. Just follow these:.

Prepare the Cashew-Tomato base

• Heat 1 tablespoon of oil in a pan. Add cumin seeds and let them splutter.
• Mix together: chopped tomatoes, ginger-garlic paste, and soaked cashew pieces and cook till the tomatoes have melted, being mashed.
• Let it cool down completely, then process into a puree.

• 

Prepare the Gravy

• In the same pan, melt 2 tablespoons butter, then add the tomato-cashew puree. Cook for 5-7 minutes, till it thickens and oil starts to separate.
• Add turmeric powder, red chili powder, garam masala, sugar, and salt. Mix it well and let it be for 2-3 minutes more.

Add Paneer and Cream:

• Add paneer cubes to the gravy and mix gently to coat.
• Reduce the heat and add cream. Stir it well to make it creamy.
• Crush kasuri methi between your palms, then sprinkle it into the gravy for that signature aroma.

Garnish and Serve

• Garnish with fresh coriander leaves and a little swirl of cream.
• Serve with hot naan, roti, or jeera rice.

Tips to prepare paneer makhani at best.

1. Use fresh paneer: Fresh, soft paneer really makes the dish; store-bought paneer is pretty rock hard, so submerging it in warm water for 10 minutes helps to loosen it.
2. Don’t miss the cashews-they are what makes the gravy so creamy. You can also use almonds as cashew.
3. Adjust Spice Levels: If you want a milder version, then reduce the chili powder.
4. The tomatoes’ tart flavor is now balanced with a touch of sugar.
5. Fresh cream should replace low-fat cream because that would not contribute the same richness.

That makes this Paneer Makhani one-of-a-kind.

The reason Paneer Makhani stands out is because it so easily achieves the right balance of flavors. A combination of butter creaminess, along with rich spices, makes the dish an instant hit among the foodie crowd. Being vegetarian and customizable to taste only adds to its appeal.

It never fails to impress-no matter whether it is served on special dinner table or at some festive feast.

Pairing suggestions.

Served With Paneer Makhani :

• Butter Naan
• Garlic Naan
• Tandoori Roti
• Steamed Basmati Rice
• Jeera Rice

Serve with fresh salad or pickle onions for a complete meal.

Why Choose Blend of India Spices?

For an unforgettable taste, a good amount of spices do the magic. Blend of India is coming up with its organic preservative-free spices, promising to get the real authentic flavors of India in the kitchen today. Watch this space for the launch of Blend of India Spices to be your

FAQ

• Can I use readymade paneer?

A: Yes, you can. For best results, soak the paneer in warm water for 10 minutes to make it soft and fresh.

• Is Paneer Makhani spicy?

A: Paneer Makhani is a very mild dish; you can, however, always adjust the red chili powder as per your taste.

• Can I make Paneer Makhani without cream?

A: You can do this using cashew paste or coconut milk as the cream substitute in case you’re making a dairy-free option.

• How long will leftover Paneer Makhani stay fresh in the fridge?

A: Put it in an airtight container in the fridge for as long as 2 days. Warm before use.

• How is Paneer Makhani different from Paneer Butter Masala?

A: Paneer Makhani is generally sweeter and creamier whereas Paneer Butter Masala is a tad spicier with flavors.