Paneer Makhani Recipe - Spice Up The Curry (2024)

Published: May 12, 2023 · Last Modified: Feb 29, 2024 by Kanan Patel / 17 Comments

This paneer makhani recipe couldn’t get any easier! You’ll love this quick makhani sauce and that you will get buttery, rich, creamy, smooth gravy every time by following these simple steps.

This delectable paneer makhani is loved by everyone and is one of the most popular Indian restaurant-style paneer gravies.

❤️About This Paneer Makhani Recipe

Meaning of the name: The makhani word means ‘with butter’. So this paneer makhani dish (or makhani sauce in general) is loaded with butter.

This homemade paneer makhani is 100 times better than the restaurant one.

You can make it ahead of time and reheat it at the time of serving.

Taste & Flavor:

• It has a hint of sweetness from butter, cream, and sugar
• It has a slight tang from tomatoes that balances out the sweetness.
• It is mildly spiced because fewer amount of spice powders are used compared to other Indian curry recipes.

Difference Between Paneer Makhani & Paneer Butter Masala:

• As per my opinion, paneer makhani and paneer butter masala are similar but not the same.
• Both recipes use butter and cream for a rich, butter taste
• The makhani sauce is made without onions vs butter masala gravy has onions.
• Makhani gravy is mildly spiced. Butter masala has more flavor of whole spices and little heavier on masala powders (spice powders) hence the name has ‘masala’ in it.

🧾Ingredient Notes

• Tomatoes: Always use ripe tomatoes. Unripe tomatoes make the gravy sour.
  • TIP: When it comes to the Indian gravy dishes, I highly recommend using Roma tomatoes. Stay away from the beefsteaks or wine-ripe tomatoes which make sour gravy.
• Butter: In India, white butter aka ‘makhan’ is used for this makhani sauce. But here in the USA, I always use grass-fed Kerrygold Irish butter and It gives a nice flavor. The addition of a good amount of butter makes the gravy rich. If you get Brar's makhani (whipped butter) then use that. It is same as white butter. It available in some parts of the USA and Canada.
• Cashews: adds richness and thickness to the gravy.
• Heavy cream: The addition of cream makes the makhani sauce creamy and rich.
• Kashmiri red chili powder: It gives a nice, bright red color to the gravy without being too spicy. But after adding cream the gravy becomes orangy-red.
• Paneer: It is available in the refrigerator or frozen section in Indian grocery stores. Occasionally I make homemade paneer, but for convenience, I mostly use store-bought.
  • TIP: Keep the paneer cubes in warm water until you are ready to use. This way paneer absorbs some water and becomes soft. Skip this if using a homemade one.

👩‍🍳 How To Make Paneer Makhani? (Stepwise)

Making Tomato Gravy:

1) Take tomatoes, ginger, garlic, green chili, cashews, red chili powder and water in a saucepan.

2) Mix everything and turn the heat on medium.

3) Let it simmer for 10 minutes. NOTE: instead of simmering on the stove, you can use a pressure cooker (2 whistles) or an Instant pot (3 mins manual then QPR).

4) The tomatoes should be soft and mushy. Let the mixture cool down slightly.

5) Transfer the mixture into the blender.

6) Make a smooth puree.

Making Makhani Sauce:

1) Heat the pan or kadai on medium heat. Once hot add butter and let it melt.

2) Add prepared puree and mix.

3) Simmer and cook until the gravy thickens (most of the water evaporates). The gravy may splutter a lot. If so partially cover the pan with a lid. Do stir in between to make sure that it is not sticking to the bottom of the pan.

4) Now add salt, Kashmiri chili powder, coriander powder and sugar.

5) Mix and cook for a minute.

6) Now add water and mix.

7) Let the gravy simmer for 5 minutes.

8) Then add paneer, garam masala and kasoori methi (crush between your palm before adding). Mix well. And let the curry come to a boil.

9) Then add heavy cream and mix.

10) Once the gravy starts boiling, turn off the stove and paneer makhani

is ready to serve.

💭 Expert Tips For Makhani Sauce

• Do not simmer for long after adding paneer. Otherwise, paneer will get overcooked and becomes hard and chewy rubbery.
• Avoid using unripe tomatoes. They make the gravy sour. Try to use ripe Roma or plum tomatoes.
• You can strain the tomato puree mixture after blending to get a silky, smooth gravy. I am using a high powder blender so I have not strained. Good high powder blender like Vitamix or Blendtec makes smooth puree.
• Kashmiri chili powder is added just for the color. In the absence of it, you can use half amount of regular chili powder.
• Adjust the amount of sugar, as per the tanginess of the gravy. If the tomatoes are less sour then you may need to reduce the sugar amount.

🍽 Serving Ideas For Paneer Makhani

• Serve paneer makhani with naan or garlic naan or lachha paratha or tandoori roti. The side of Indian onion salad (onion laccha) and masala chaas would complete the meal.
• It can be served with plain basmati rice or jeera rice with a side of roasted papad.

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