Paneer Makhani Recipe Authentic North Indian Butter Paneer

Discover how to make restaurant-style Paneer Makhani at home with this easy vegetarian recipe. Rich, creamy, and bursting with authentic North Indian flavors.

Paneer Makhani — also known as Butter Paneer — is one of India’s most beloved vegetarian curries. This creamy, tomato-based gravy infused with butter, cream, and aromatic spices defines North Indian luxury dining. Whether served with naan or jeera rice, its rich flavor makes it a favorite in both restaurants and homes alike.

In this blog, we’ll uncover the authentic Paneer Makhani recipe, tracing its roots from the kitchens of Punjab to modern vegetarian households. You’ll learn the perfect spice balance, creamy texture secrets, and storage-friendly meal-prep ideas.

🧈 What is Paneer Makhani?

Paneer Makhani (literally “buttery cottage cheese”) is a mildly spiced curry that uses paneer cubes cooked in a luscious tomato gravy. The word makhani refers to the smooth, buttery texture of the sauce, achieved using butter, cream, and cashews.

This dish is often confused with Paneer Butter Masala — but the two differ slightly. Paneer Makhani leans on subtle, tomato-forward flavors with a velvety base, while Paneer Butter Masala is thicker and spicier.

🌿 Ingredients for Paneer Makhani

For the Makhani Gravy:

• 2 tbsp butter

• 1 tbsp oil

• 1 bay leaf

• 1-inch cinnamon stick

• 2 green cardamoms

• 5–6 cashews (soaked)

• 3 large tomatoes (roughly chopped)

• 1-inch ginger

• 4 garlic cloves

• 1 tsp Kashmiri red chili powder

• ½ tsp garam masala

• ½ tsp sugar

• Salt to taste

For the Curry:

• 200g paneer cubes

• 2 tbsp fresh cream

• 1 tbsp butter (for finishing)

• 1 tsp kasuri methi (crushed)

• Fresh coriander leaves

🔥 Step-by-Step Recipe

Step 1: Prepare the Tomato Base

Heat 1 tbsp oil and 1 tbsp butter in a pan. Add bay leaf, cinnamon, and cardamoms. Sauté for a minute, then add chopped tomatoes, ginger, garlic, and soaked cashews. Cook until tomatoes soften.

Step 2: Blend the Gravy

Let the mixture cool slightly, then blend into a smooth puree. Strain for a silky texture — this is key to an authentic makhani finish.

Step 3: Cook the Makhani Sauce

Melt 1 tbsp butter in the same pan. Add the strained puree, red chili powder, salt, and sugar. Simmer for 8–10 minutes until thickened and the butter separates from the sides.

Step 4: Add Paneer and Cream

Add paneer cubes and simmer gently for 3–4 minutes. Stir in cream, garam masala, and crushed kasuri methi.

Step 5: Garnish and Serve

Turn off heat, drizzle with butter, and garnish with fresh coriander.

🍽️ Serving Suggestions

Paneer Makhani pairs beautifully with:

• Indian Breads: Butter naan, garlic naan, or roti.

• Rice Varieties: Jeera rice, pulao, or plain basmati rice.

• Accompaniments: Onion rings, lemon wedges, and mint chutney.

🧊 Storage and Reheating

• Refrigeration: Store in an airtight container for up to 3 days.

• Freezing: The gravy (without paneer) can be frozen for up to a month.

• Reheat: Warm gently on a stovetop with a splash of milk or cream.

🌱 Health Benefits of Paneer Makhani

• High Protein: Paneer provides a rich source of vegetarian protein.

• Good Fats: The use of butter and cream in moderation adds healthy fats.

• Lycopene-Rich: Tomato base offers antioxidants beneficial for skin and heart.

🪔 Expert Tips

• Always use fresh paneer; soak store-bought cubes in warm water for 10 mins before cooking.

• Use Kashmiri chili powder for color without extra spice.

• Straining the gravy ensures that smooth “restaurant-style” finish.

• Add cream only at the end to prevent curdling.

🕉️ Quick Facts

Usefull Links

• Paneer Butter Masala Recipe

• Jeera Rice Recipe

• Homemade Naan Recipe

❓ FAQs

Q1: What is the difference between Paneer Makhani and Paneer Butter Masala?
Paneer Makhani is milder and smoother, focusing on butter and tomato richness, while Paneer Butter Masala has more spices and thicker gravy.

Q2: Can I make Paneer Makhani vegan?
Yes, substitute tofu for paneer, cashew cream for dairy cream, and vegan butter for ghee.

Q3: Why is my gravy not smooth?
Always blend and strain the tomato-cashew mixture for a restaurant-style silky gravy.

Q4: Can I use store-bought tomato puree?
You can, but fresh tomatoes give better flavor and color.

Q5: What is the best side dish for Paneer Makhani?
Jeera rice or butter naan perfectly complements the rich makhani curry.

This Paneer Makhani recipe is a celebration of classic North Indian comfort food — creamy, aromatic, and irresistibly rich. Perfect for festive meals or cozy dinners, it’s a timeless vegetarian dish that never fails to impress. Try it today and experience the royal flavors of India’s culinary heritage!

🧑‍🍳 Author Pack

Author: Bhimascook Team
About Author: Bhimascook is a vegetarian food blog sharing authentic, regional Indian recipes rooted in tradition yet modernized for today’s kitchen. Every recipe is tested and perfected to bring home the taste of India’s diverse culinary heritage.