Paneer Makhani Recipe: A Creamy and Flavorful Indian Lunch Dish

Paneer Makhani Recipe: Discover how to prepare Paneer Makhani at home like you would in a restaurant!! A creamy, buttery dish that pairs perfectly with rice, naan, or parathas. Easy step-by-step recipe with tips for rich flavor.

Paneer Makhani: The Ultimate Comfort Food

Paneer Makhani, also known as Butter Paneer, is one of the most popular North Indian dishes. With its rich, creamy, and mildly spiced tomato-based gravy, this dish is a favorite in Indian restaurants worldwide. The best part? You can recreate this delicious recipe at home with simple ingredients.

Whether you want to serve it with steamed rice, jeera rice, or Indian breads like naan, roti, or parathas, this Paneer Makhani recipe is guaranteed to impress. Perfect for lunch, dinner, or even special occasions, it brings authentic Indian flavors straight to your kitchen.

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Ingredients You’ll Need

 To make this creamy Paneer Makhani, gather the following ingredients:

1. Tomatoes – 4-5 medium (ripe, red for color and flavor)
2. Onion – 1 medium (chopped)
3. Cashews – 10-12 (for creaminess)
4. Ginger – 1-inch piece
5. Garlic – 3-4 cloves
6. Butter – 5-6 tablespoons
7. Bay leaf – 1
8. Green cardamom – 2 pods
9. Cinnamon – 1-inch stick
10. Paneer (Cottage Cheese) – 250 grams, diced
11. Oil – 1 teaspoon
12. Kashmiri Red Chili Powder – 1-2 teaspoons (adds color, not much heat)
13. Coriander Powder – 1 teaspoon
14. Garam Masala – ½ teaspoon
15. Kasuri Methi – 1 teaspoon (crushed, for aroma)
16. Fresh Cream – 2-3 tablespoons
17. Sugar – ½ teaspoon
18. Salt – to taste

Step-by-Step Recipe for Paneer Makhani

1. Prepare the Gravy Base

Heat 1 teaspoon of butter and a little oil in a pan.

Add bay leaf, cardamom, and cinnamon.

Add chopped tomatoes, onion, cashews, ginger, and garlic.

Pour in 1 cup of water and a pinch of salt. Cover and simmer for 10–15 minutes until soft.

Let it cool, remove the bay leaf and cinnamon, then blend into a smooth paste.

2. Roast the Paneer

Heat a little butter in a pan.

Lightly toss the paneer cubes until golden (this step enhances flavor but is optional).

3. Make the Gravy

Heat butter and oil in a pan.

Reduce the flame and add Kashmiri red chili powder. Immediately stir in the blended gravy.

Add coriander powder, garam masala, salt, and sugar. Mix well and cook for 5–7 minutes on a low flame until the oil separates.

4. Finish the Dish

Add roasted paneer cubes to the gravy.

Sprinkle crushed kasuri methi and mix gently.

Stir in fresh cream and cook for 1 minute (do not overboil).

5. Serve & Garnish

Garnish with fresh coriander leaves or a swirl of cream.

Serve hot with naan, parathas, or rice.

Expert Tips for the Best Paneer Makhani

1. Use ripe red tomatoes for a naturally rich color and tangy flavor.
2. Always soak cashews in hot water before grinding for extra creaminess.
3. Lightly roasting the paneer prevents it from becoming rubbery.
4. For a vegan variation, substitute paneer with tofu and cream with cashew cream.

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Why You’ll Love This Paneer Makhani

1. Rich and creamy restaurant-style texture
2. Balanced flavors of sweet, tangy, and mildly spiced
3. Pairs with both rice and bread
4. Easy to make at home with pantry ingredients