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Paneer Makhani

  • Veg
  • 50 mins
  • Serves 1
  • Easy



Paneer Makhani is a creamy dish from the cuisine of Delhi in India. The dish is also known as paneer butter masala. This recipe is creamy and can be described as slightly sweet. It is made with paneer and the gravy is prepared with butter, cream, tomatoes, and sometimes, cashews.

The spices and seasonings used for this recipe make it truly delicious. It is easy and quick to make. It is perfect for most occasions: as a get-together lunch, perfect on a nice weekend menu, and suitable for dinner with friends and family. This dish can be enjoyed with roti, naan, plain paratha, or butter naan.

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How to make Paneer Makhani

  1. In a medium pan, melt the butter and carefully spread it throughout the pan. Add green cardamom, black cardamom, and cinnamon sticks. Gently sauté everything together with the butter.
  2. Stir in the tomato puree. Bring the mixture to a boil. Add salt. Reduce heat to simmer.
  3. Add paneer, tomato ketchup, red chili powder, and sugar. Give everything a proper stir. Continue to stir and gradually add water. Put the lid on the pan and return to a boil.
  4. When it comes to a gentle boil, add kasurimethi and mix well.
  5. Now, gently stir in the cream and mix well. Return to a boil. Sprinkle with grated paneer, to garnish.
  6. Your delicious PaneerMakhani dish is finally ready. Serve hot.


  1. The Hindi word “Makhan” means ‘butter’ in English, thus, “Makhani” translates as “buttery”.
  2. The origin of the dish is from a restaurant in Delhi in the1950s. The sauce was invented by the Punjabis by mixing butter into a curry that is made with tomato.

Also, a survey in India showed that PaneerMakhani was in the top 5 list of foods ordered in the country.

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