Paneer Makhani

Recipe Categories: Indian, Masala Recipes, Side Dish

Yummy and creamy Makhani blended with soft Panner that just taste so good and takes the prize of awesomeness!! .

Paneer Makhani


  • Paneer (Indian Cottage Cheese) cubes – 1 cup
  • Tomato [M] – 3nos
  • Onion [M] – ½ no
  • Ginger & Garlic paste – ¼ tsp
  • Cashew nuts – 5 nos
  • Kashmiri Chili Powder (Paprika) – 1.5 tbsp / to taste
  • Red Chili powder – 1/2 tsp / to taste
  • Turmeric powder-1/4 tsp
  • Kastoori Methi – 1 tbsp
  • Garam Masala -1/4 tsp
  • Salt – to taste
  • Heavy cream – 4 tbsp / to taste
  • Butter-1 tbsp melted or 1/4 slice.
  • Oil – 1 tbsp
Serves – 3 persons

Preparation Time – 30 min


  • Soak the Cashews in the water for 30 minutes.
  • Roughly chop the Onion. Boil the onion in the microwave for 3 minutes.
  • Roughly chop the Tomatoes. Boil the tomatoes in the microwave for 5 minutes. Let it cool.
Making of Paneer Makhani
  • Grind the Cashew, Onion and Tomatoes in the blender until smooth paste.
Making of Paneer Makhani
  • Heat the Kadai, add Butter and Oil. Pour the ground paste and saute. Add Turmeric powder, Ginger-Garlic paste. Saute until the raw smell is gone. Mix it well and let it cook until oil starts to ooze out.
Making of Paneer Makhani
  • Add the Crushed Kastoori Methi and mix it well.
  • Add the Kashmiri chili powder (Paprika), Red chili powder and Garam masala. Add ½ cup of Water and mix it well and bring it to boil. The color should be red-orange.
Making of Paneer Makhani
  • Add the Panner cubes and mix it well and let it cook for 1-2 min.
Making of Paneer Makhani
  • Finally add the Heavy Cream and mix it and boil it for 2 minutes. Then turn off the heat. Yummy Paneer Makhani is ready.
Making of Paneer Makhani
  • Serve it hot with Roti / Parata / Naan and Rice.

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