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Paneer Makhani

Gluten Free, Paneer (Indian Cheese), Party Recipes, Vegetables Curry / Gravy, , , ,

Paneer Makhani is a popular Punjabi dish. Paneer (Indian cheese) simmered in rich creamy tomato gravy makes a very delicious dish. This is simple and easy recipe to make. Serve Paneer Makhani with any Indian flat bread or over rice. This will be enjoyed by everyone.

Recipe will serve 4. Preparation Time: 10 mins Cooking Time: 25 mins

Paneer Makhani (Spicy Indian Cheese Curry) Recipe by ManjulaIngredients:

  • 6oz paneer cubed (this will make 1-1/2 cup cubed paneer, available in Indian grocery stores)
  • 1/4 cup cashews
  • 2 tablespoon sesame seeds (til)
  • 4 tomatoes medium size cut into small pieces about 2 cup
  • 1 tablespoon chopped ginger
  • 1 green chili chopped
  • 2 tablespoons butter
  • 1 teaspoon cumin seeds (jeera)
  • 1/8 teaspoon asafetida (hing)
  • 2 teaspoon coriander powder (dhania)
  • 1/2 teaspoon turmeric (haldi)
  • 1 teaspoons salt
  • 1 teaspoon sugar
  • 2 tablespoons heavy cream
  • 1/2 teaspoon garam masala
  • 1/4 cup chopped cilantro 

Method

  1. Powdered the cashews and sesame seeds, (I like to use spice grinder). Set aside.
  2. Pure the tomatoes, ginger and green chili. Set aside.
  3. In about 2 cups of hot water soak the cubed paneeer for 5 minutes or more, this will make the paneer soft and give a nice texture. Set aside.
  4. Heat the butter in sauce pan over medium heat; after butter is moderately hot add cumin seeds and asafetida. After the seeds crack add cashew nut powder and roast for about one minute. Add tomato puree and mix it well.
  5. Add the remaining spices, coriander, turmeric, salt, sugar, mix it well and cover the pot. Tomatoes splatter while cooking. Cook for about four minutes stirring in between until tomatoes start leaving the oil and tomatoes will be half in quantity.
  6. Add cream, cook for about two minutes stirring often. Add one cup of water, cover the pan and let it cook for about two to three minutes.
  7. Take out the paneer from water and put into the gravy, stir and cover the pan and cook for about five minutes. Adjust the gravy to your liking if needed add little more water, and cook. Turn off the heat.
  8. Add the cilantro and garam masala stir and cover for few minutes before serving.

Enjoy!


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62 thoughts on “Paneer Makhani”

  1. Manjula! I have been making your chana masala and naan for years, but yesterday I decided to try some more complex recipes. I made this recipe but substituted tofu for the paneer, because I am vegan. It was delicious! My kitchen smelled like an Indian restaurant. Thank you!

  3. Hello Manjula, Thank you for all of your delicious recipes. I love learning from you and look forward to making a new Indian dish each day. This recipe is really delicious.

  4. Namaste Manjula!

    I love your recipes. I have a question though.

    In the beginning of the video you display all of the ingredients and say their measurements. But the amount you have shown is different than what you are saying. For example in this video you say 1/8 teaspoon of asafoetida, but you show a dish with much more than that. It also appears you used much more than 2 tablespoon of cream, etc.

    Are your measuring spoons very large or is there something I am missing?

    Thank you!

    Stephen

  10. We had Paneer Makhani from a restaurant last week and my husband wanted to have it again today. So, I thought of making it at home and used your recipe. It came out really good. Thanks for the recipe 🙂

      1. I make homemade paneer but I press it lightly in my lever-style homemade cheese press. That makes it a bit firmer and then I don’t have to fry it.

  14. This recipe looks delicious, and I would like to try making it for a gathering where everyone brings a dish. Can I make this a day ahead and then warm it in a slow cooker for serving?

    Thank you,

    Lindsay

  19. I love your recipes! I have just made this and it is simply delicious! All your food is so tasty, Manjula. I am so glad I found your website. Your video’s make a new dish very easy to make. Thank you so much.

  20. Hello Manjula aunty thanks for your videos it’s really delicious and easy to make …I want to know if there is any other option to use instead of sesame seeds …

    Thanks for your recipes again …we need more veggies recipes instead of mushroom ..

  23. Hi Manjula,
    This was my first trip to an Indian Spice store and my first time cooking Indian food. I made the paneer as you did. Then I made this recipe for paneer makhani exactly as you write and it came out perfect! I really like your website and videos. thank you, LIsa

  24. Hi Manjula Auntie

    I loooove this dish.. And decided to cook it for the very first time.
    It turned out absolutely yummy and mouth watering.
    I opted for milk instead of heavy cream and it still tasted way better then I had in many restaurants before.

    Thank you so much… Your ideas and recipies helps this newly married gal!

  26. Dear manjula
    I like ur recepie and want to try it for party this friday.
    If i want to increase the quantity of the curry to suit 25 – 30 people, how do i do that?
    What are the ingredients i should increase to get a bigger quantity and the same nice flavour?
    Hope to hear from u asap
    Thanks
    Anila

  27. Dear Manjula Aunty,
    Am a grt fan of ur dishes… Before mrg(till 2014 feb) I didn’t even entered kitchen neither know how to hold a spatula on switch on a gas.. I didn.t hv any intrst in cooking.. But aftr mrg my husbnd taught me basics of cooking.. I even made him eat half cooked rice or overcooked..oversalted curries etc. 🙂 but he didn’t complain fr anythng neither ever reacted.. So i decided to learn cooking n b best fr my husbnd… N now I make new dishes which is appreciated by my husbnd n my inlaws… N all credit goes to u n ur site… I keep on watchng ur videos n recipes n follow as per… Thank you so much aunty for this lovely work… Love u n ur cooking.. <3

  28. I have just made this. It was my first time making a curry where the first step wasn’t to brown the onion and the spices! Where I have used cashew before it was always as a paste, too. This time I made the powder, as suggested (with the sesame). It was truly delicious. I only made two changes. First, I did add more chili. Second, hing is banned in this household after the Incident of the Spillage in the Cupboard, which resulted in many very expensive spices and some plastic ware having to be thrown away. Instead, I used garlic powder. Such an easy and tasty recipe! Thank you!

  31. Hello – is there any option to substitute cashews with? Not just in this recipe but also in general any thing (no tree nuts or coconut) that gives similar taste as that of cashews? Thanks!

  36. Dear Manjulaji,

    The recipe is really good and easy. I tried cooking it but unlike the yellow colour that you are getting I got the red colour. Can you please tell me the reason behind it?

  41. This looks sooooooooooo goood! I love anything with paneer! I cannot wait to try this. Thank you Manjula jee , you make being. Vegetarian so easy!.

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