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Paneer Makhani Recipe

Paneer Makhani is a rich North Indian dish made with paneer in a creamy tomato-based gravy. It features sautéed onions, ginger-garlic, and spices, blended into a smooth sauce. Paneer and cream are added for a luscious texture, and it's typically garnished with fresh coriander. Served hot with naan or rice, it's a favorite for its delicious flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course paneer
Cuisine Indian
Servings 4
Calories 1700 kcal

Ingredients
  

  • 250 gram Paneer cubed
  • 2 tablespoon Butter
  • 1 tablespoon Oil
  • 1 Onion large, finely chopped
  • 3 Tomatoes medium, pureed
  • 1 Green Chili finely chopped (optional)
  • 1 tablespoon Ginger-Garlic Paste
  • 1 teaspoon Red Chili Powder
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Coriander Powder
  • ½ teaspoon Garam Masala
  • ½ Cup Cream
  • 1 teaspoon Kasuri Methi (dried fenugreek leaves)
  • Salt to taste
  • Fresh Coriander for garnish

Instructions
 

Prepare the Base

  • First, heat 1 tablespoon of oil and 2 tablespoons of butter in a pan over medium heat.
  • Then, add 1 finely chopped onion and sauté it until it turns golden brown, which takes about 7 minutes.
  • After that, stir in 1 tablespoon of ginger-garlic paste and cook for another 2 minutes until the raw smell goes away.

Cook the Tomato Mixture

  • Next, add 3 medium pureed tomatoes to the pan.
  • Cook the mixture until it thickens and the oil starts to separate, which should take about 10 minutes.
  • Then, stir in 1 teaspoon of red chili powder, ½ teaspoon of turmeric powder, and 1 teaspoon of coriander powder.
  • Cook for an additional 2 minutes to blend the spices well.

Combine Paneer and Spices

  • After that, add 250 grams of cubed paneer to the tomato mixture.
  • Gently stir to coat the paneer with the masala.
  • Then, sprinkle in ½ teaspoon of garam masala and 1 teaspoon of kasuri methi, mixing well.

Finish with Cream

  • Finally, reduce the heat to low and pour in ½ cup of cream.
  • Stir gently to combine and let it cook for another 5-7 minutes. Adjust the salt to taste and let the dish simmer until the paneer absorbs the flavors and the gravy reaches your desired consistency.

Garnish and Serve

  • To finish, garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.

Notes

Serving Suggestion

    • With Flatbreads: Firstly, pairing Paneer Makhani with soft naan, roti, or paratha is a classic choice. The fluffy bread soaks up the rich, creamy gravy beautifully. My personal favorite is garlic naan – it’s a match made in heaven! 
    • With Rice: Additionally, serving the dish with jeera rice or basmati rice helps balance the richness of the gravy. It’s a go-to combo for family dinners, offering a comforting meal. 
    • With Raita: Moreover, a cool, refreshing raita, like cucumber or boondi raita, complements the creamy texture of the dish. My mom always says it adds a much-needed freshness to cut through the richness. 
    • With Mint Chutney: If you’re looking for an extra burst of flavor, mint chutney is the way to go. Its tangy kick pairs perfectly with the creamy goodness. It’s especially popular during festive meals! 
    • With Salad: Lastly, serving Paneer Makhani with a simple kachumber salad adds a delightful crunch. It’s a great way to bring in some freshness, and the kids love it! 

Variations

1. Vegan Paneer Makhani: For a vegan twist, replace paneer with tofu or vegan paneer, and use coconut or cashew cream for that creamy texture. This variation offers a delicious, plant-based alternative!
2. Spicy Paneer Makhani: If you love spice, increase the heat with extra green chilies, red chili powder, or cayenne pepper. This fiery version adds a bold kick to the classic dish!
3. Grilled Paneer Makhani: Marinate the paneer in yogurt and spices, then grill it for a smoky, charred flavor. Afterward, add it to the gravy for a rich, smoky twist! 
4. Mixed Vegetable Paneer Makhani: Add a colorful mix of veggies like bell peppers, peas, carrots, or mushrooms to enhance the dish's flavor and texture. It's a vibrant, hearty version!

Nutrition

Nutrition Facts
Paneer Makhani Recipe
Amount per Serving
Calories
1700
% Daily Value*
Fat
 
120
g
185
%
Saturated Fat
 
55
g
344
%
Polyunsaturated Fat
 
10
g
Monounsaturated Fat
 
35
g
Cholesterol
 
250
mg
83
%
Sodium
 
800
mg
35
%
Potassium
 
1000
mg
29
%
Carbohydrates
 
80
g
27
%
Fiber
 
12
g
50
%
Sugar
 
15
g
17
%
Protein
 
80
g
160
%
Vitamin A
 
2000
IU
40
%
Vitamin B1
 
0.3
mg
20
%
Vitamin B2
 
0.6
mg
35
%
Vitamin B3
 
4
mg
20
%
Vitamin B5
 
2
mg
20
%
Vitamin B6
 
0.5
mg
25
%
Vitamin B12
 
1
µg
17
%
Vitamin C
 
40
mg
48
%
Vitamin E
 
2
mg
13
%
Vitamin K
 
15
µg
14
%
Calcium
 
800
mg
80
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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