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Paneer Makhani

Creamy, rich and delicious restaurant style Paneer Makhani – Paneer Butter Masala with easy video recipe!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Curries & Gravies, Side Dishes
Cuisine: North Indian
Servings: 4 people
Calories per Serving: 200kcal
Author: Ramya

Equipment

  • Fry Pan/Skillet
  • Blender/Mixie

Measurements

1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml

Ingredients

  • 2 Large Onions
  • 3 Medium sized Tomatoes
  • 200 grams Paneer Cubed
  • 1 tbsp Butter/Oil
  • 1 tbsp Fresh Cream
  • 8-10 Cashews
  • 2 Dried Bay Leaves
  • 1/2 tsp Ginger Garlic Paste
  • 1 tsp Kasoor Methi/Dried Fenugreek Leaves
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Kashmiri Red Chilli Powder
  • 1/2 tsp Garam Masala Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Sugar
  • Salt as needed
  • Water as needed
  • Coriander Leaves to garnish

Instructions

  • Chop onions and tomatoes into cubes. Add water and cook them for 4-5 mins until they are cooked and there is no raw smell. Let them cool down completely. Make a smooth puree out of it. Set aside.
  • Powder the cashews into a finely in a mixer/blender and add ½ cup of water, make a smooth paste out of it – this is the cashew cream/milk. Set aside.
  • Chop Paneer into cubes. If taken out of fridge, immerse them in hot water for 5-6 mins. Set aside.
  • In a pan, heat butter/oil. Add dried bay leaf and ginger garlic paste. Sauté until the raw smell is gone. Add the pureed onion tomatoes. Sauté until the butter/oil starts to leave from edges.
  • Add all the masala powders – red chilli powder, Kashmiri chilli powder, turmeric powder, sugar and salt. Mix well and cook for 3-4 mins on low flame until they are cooked. Add some water and let the gravy boil on low heat.
  • Add the prepared cashew cream/milk and mix well. Soon the gravy begins to thicken – add ½ cup of water as needed and boil the gravy for a couple of mins.
  • Crush kasoor Methi/Dried fenugreek leaves between your palms and add it to the gravy. Add garam masala powder and mix well.
  • Add cubed paneer and mix well. On low heat boil the gravy for another 1-2 mins. Remove from heat.
  • Serve hot with rotis, kulcha, paratha or any Indian bread.

Video