Paneer Makhani Recipe | Authentic Restaurant-Style Paneer Makhani

Make creamy and delicious restaurant-style Paneer Makhani at home with this easy step-by-step recipe. Perfect for parties and everyday meals.

Paneer Makhani, also known as Butter Paneer, is a classic North Indian dish that beautifully captures the essence of rich Mughlai cuisine. The creamy tomato-based gravy, subtly spiced and laced with butter and cream, makes this dish a true indulgence. Whether paired with naan, jeera rice, or paratha, Paneer Makhani brings restaurant-style flavors straight into your kitchen.

This vegetarian delight is not just loved across India but globally adored in Indian restaurants. Let’s make this rich, comforting dish at home — with authentic flavors and perfect texture every time.

🧄 Ingredients for Paneer Makhani

For the Makhani Gravy

• 2 tbsp butter

• 1 tbsp oil

• 2 medium tomatoes (roughly chopped)

• 1 medium onion (chopped)

• 8–10 cashew nuts

• 1-inch piece ginger

• 4–5 garlic cloves

• 2 green cardamoms

• 1 small bay leaf

• 1 tsp Kashmiri red chili powder

• ½ tsp garam masala powder

• 1 tsp sugar (optional)

• ½ cup water

For Final Cooking

• 250g paneer (cubed)

• 2 tbsp fresh cream

• 1 tbsp butter

• 1 tsp kasuri methi (crushed)

• Salt to taste

🔥 Step-by-Step Instructions

Step 1: Prepare the Base Gravy

1. Heat butter and oil in a pan.

2. Add chopped onions, sauté until translucent.

3. Add tomatoes, cashews, garlic, and ginger.

4. Add green cardamoms and bay leaf for aroma.

5. Cook till tomatoes turn soft and mixture thickens.

6. Let it cool slightly, then blend into a smooth paste.

Step 2: Cook the Makhani Sauce

1. Heat a tablespoon of butter in a pan.

2. Add the blended paste and sauté for 5 minutes.

3. Add Kashmiri chili powder, garam masala, and salt.

4. Pour in water to adjust consistency.

5. Simmer until the gravy thickens and oil separates.

Step 3: Add Paneer & Cream

1. Gently add paneer cubes into the sauce.

2. Stir carefully to coat evenly.

3. Add fresh cream and crushed kasuri methi.

4. Simmer for 2–3 minutes, ensuring paneer remains soft.

Step 4: Serve Hot

1. Garnish with cream and coriander leaves.

2. Serve hot with naan, roti, or jeera rice.

🍽️ Quick Facts

🌿 Serving & Plating Tips

• Serve Paneer Makhani in a white ceramic bowl for color contrast.

• Add a drizzle of cream on top and a small cube of butter for richness.

• Pair with garlic naan or jeera rice for a perfect meal combo.

🧊 Storage Instructions

• Refrigerate leftovers in an airtight container for up to 2 days.

• Reheat in a pan with a splash of milk to restore creaminess.

• Avoid freezing as the cream tends to split on thawing.

💪 Health & Nutrition

Paneer is a good source of protein and calcium, making this dish wholesome. You can reduce butter and cream for a lighter version without losing flavor. Replace full-fat paneer with low-fat paneer for a healthier take.

💡 Pro Tips for Perfect Paneer Makhani

1. Use Kashmiri chili powder for vibrant color without excess heat.

2. Soak paneer cubes in warm water for 10 minutes to keep them soft.

3. Always blend the gravy well for a silky-smooth texture.

4. Finish with kasuri methi to enhance the aroma and flavor.

🔗Use Full Links

• Explore our Paneer Butter Masala recipe for a creamy variation.

• Try Dal Makhani for a classic Punjabi pairing.

• Read our guide on How to Make Perfect Homemade Paneer.

• Learn more about the history of Makhani dishes in Indian cuisine.

❓ FAQs about Paneer Makhani Recipe

Q1. What is the difference between Paneer Makhani and Paneer Butter Masala?
Paneer Makhani is milder, creamier, and slightly sweeter, while Paneer Butter Masala uses more spices and onions for a thicker gravy.

Q2. Can I make Paneer Makhani without onion and garlic?
Yes, simply skip onion and garlic; increase tomato and cashew quantities for richness.

Q3. How can I make it vegan?
Substitute paneer with tofu, butter with vegan butter, and cream with coconut cream.

Q4. How to fix sourness in gravy?
Add a pinch of sugar or a spoonful of cream to balance the tanginess from tomatoes.

Q5. What is the best type of tomato for Makhani gravy?
Ripe, red Roma tomatoes give the perfect balance of sweetness and tang.

Paneer Makhani is not just a recipe — it’s a celebration of North Indian flavors, comfort, and elegance. With its silky-smooth gravy and delicate spice balance, this Paneer Makhani Recipe is perfect for family dinners, festive occasions, or weekend indulgence.