Paneer Makhani

Paneer Makhani

Paneer Makhnai/ Paneer Butter Masala is one of the popular and tastiest dish in Punjabi cuisine.

Reeba Jerry


  1. 250 Grams Paneer (Cubes)
  2. Butter (As needed)
  3. 1 Onion Large (Sliced)
  4. Handful Cashew Nuts of
  5. 2 Tomato Medium
  6. 3 Teaspoons Kashmiri Chilli Powder
  7. 1 Teaspoon Garam Masala Powder
  8. 2 Teaspoons Kasuri Methi Leaves
  9. 1/2 Teaspoon Cumin Powder
  10. 1/4 Teaspoon Sugar
  11. 1 Tablespoon Ginger-Garlic Paste
  12. 2 Cups water Hot
  13. 3 Tablespoons Heavy Cream
  14. Salt (As needed)
  15. 2 Cardomom
  16. 3 Cloves
  17. 1 Cinnamon Small Sticks
  18. 1/4 Teaspoon Cumin
  19. 2 Cups water Hot


30 mins
  1. Add Photo

    Soak cashew nuts in 1/4 cup of hot water for 15 minutes. Grind them to paste.

  2. Add Photo

    Take a pan, heat 2 tablespoon of butter and fry paneer until golden. Keep it aside.

  3. Add Photo

    Now add one tablespoon of butter to the pan and saute onions till soft and translucent. Grind this into a puree.

  4. Add Photo

    Now puree tomatoes to a fine paste. Add chilli powder, garam masal, cumin powder, sugar, kasuri methi to the tomato puree.

  5. Add Photo

    On a low heat,add 2 tablespoon of butter. Add cumin. When they splutter add cardamons, cloves and cinnamon stick. Saute for 2-3 minutes.

  6. Add Photo

    Now add ginger-garlic paste and saute till the raw goes off. Add onion puree to it and saute for 3 minutes or until it changes color.

  7. Add Photo

    Now add the tomato puree- masala mixture to the above. Saute for 2-3 minutes. Now add the cashew nut paste. Saute till the gravy becomes thick.

  8. Add Photo

    Now add the remaining hot water and salt to the above and bring it to boil.

  9. Add Photo

    Add the fried paneer to the above and gently simmer for 12-15 minutes until the gravy becomes thick.

  10. Add Photo

    Finally, add the cream and heat it for 2-3 minutes.

  11. Add Photo

    Serve hot with roti and white rice.

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