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Paneer Makhani

Paneer Makhani

Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4



  • 4 Large Tomatoes Roughly Chopped
  • 2 tbsp Garlic Finely Chopped
  • 1 inch Ginger Juliennes
  • 1 Green Chilli


  • 1.5 tsp Kashmiri Red Chili Powder
  • 1 tsp Dried Fenugreek Leaves
  • 1 Mace
  • 6-7 Green Cardamom
  • 2 tsp Sugar
  • Salt To Taste


  • ½ cup Fresh Cup
  • 250 gms Paneer


  • 4-5 tbsp Butter
  • 2 tbsp Oil


  1. Heat up a pan on medium flame.

  2. Add 1 tbsp Oil and 1 tbsp butter.

  3. As butter melts, add Mace and Green Cardamom.

  4. Sauté for 45 seconds to 1 minute.

  5. Add roughly chopped tomatoes.

  6. Let tomatoes cook until it gets mushy.

  7. Add Kashmiri red chili powder and Salt.

  8. Mix it well and cook the gravy further about 2-3 minutes.

  9. Turn the heat off.

  10. Strain the Tomato gravy in a clean bowl. This process will smoothen up the gravy.

  11. At the end of straining, solid masala with tomato skin, Mace and Green Cardamom will left. Ground this Masala with very little water.

  12. Strain the grounded masala and mix it with Tomato gravy.

  13. Heat up a clean pan on medium flame.

  14. Add 1 tbsp Oil and 1 tbsp butter.

  15. As butter melts, add chopped garlic, ginger and green chili.

  16. Saute for 30 -45 seconds or until the raw smell of Ginger and Garlic goes away.

  17. Add Tomato gravy.

  18. Add 2-3 tbsp of butter and cook it for about 3-4 minutes

  19. Add Fresh cream.

  20. Mix the gravy and cook it for about a minute.

  21. Add Paneer cubes and cook it for another minute.

  22. Add crushed Fenugreek leaves. Give it a gentle but good mix.

  23. Turn the flame off.

  24. Serve it with Hot Paratha, Naan, Kulcha or Rice.