Paneer makhani
Embrace the warmth of Indian cooking with our paneer makhani recipe. Soft paneer cubes simmer in a silky-smooth sauce made with butter chicken paste and cream. Finished with fresh coriander on top, this paneer makhani is made for spooning over hot basmati or scooping up with fragrant naan, so grab a plate and do not hold back!
Ingredients
|
Butter chicken paste
|
200 g |
|---|---|
|
Cream
|
300 ml |
| 450 g | |
|
Water
|
250 ml |
|
Ground coriander
|
50 ml |
Soak paneer before cooking
Give the paneer a 15–20–minute soak in hot water before cooking. This softens the texture and helps it absorb the sauce more evenly. Simply do so 20 minutes before you want to start cooking, and you will be good to go.
Add paneer late in the process
The paneer only needs a few minutes to heat through, so keep it in the pan briefly to maintain its soft texture. Once the sauce is bubbling, let it infuse for 4–5 minutes with the paneer and water, then take it off the heat. Overcooking makes paneer chewy, so this gentle simmer is all it needs.
Make the makhani sauce from scratch
Making your own makhani sauce from scratch is a brilliant way to control the spices and shape the flavour exactly how you like it. Start by frying cumin seeds and ginger-garlic paste in butter until aromatic. Stir in tomato purée and let it cook until thick and glossy. Blend soaked cashews into a smooth paste and add it to the pan. Follow with red chilli powder, turmeric, garam masala, coriander powder, and a splash of water to loosen it slightly. Finish with cream and crushed dried fenugreek leaves, then let it bubble gently until smooth. Now, your homemade sauce is ready, and you can carry on with the rest of the recipe.
FAQ: Questions about paneer makhani
If you want to learn more about this creamy Indian classic, you are in the right place. Find all your questions about paneer makhani answered below.
What is the difference between paneer makhani and paneer butter masala?
The difference between paneer makhani and paneer butter masala is mostly in how the recipes are interpreted. Paneer makhani is usually prepared without onions and has a milder spice mix, while paneer butter masala often includes onions and uses more spices. However, in many kitchens, the two are made in the same way, and the names are used interchangeably.
How should you store and reheat paneer makhani?
Let the paneer makhani cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days. When you are ready to reheat, warm it gently in a pan over low heat, stirring now and then. If the sauce has thickened, loosen it with a splash of water or cream. Avoid using high heat, as it can make the paneer rubbery.
What are the best ways to serve paneer makhani?
Serve paneer makhani warm to enjoy the sauce at its smoothest and the paneer at its softest. Scoop it up with naan, roti, or paratha, or spoon it over a plate of basmati rice. For a complete meal, add a cooling cucumber raita or a simple salad on the side.
Nutritional values
Nutritional value, per
1449 Kcal
| Fibre | 0 gram fibers |
| Protein | 1 gram |
| Carbohydrates | 1.2 gram |
| Fat | 162.8 gram |
Quick and easy paneer makhani
Only 30 minutes stand between you and a pan full of comforting paneer makhani. The paneer stays soft, with a delicate, milky taste that works so well against the warmth of the sauce. As it simmers, the scent drifts through the kitchen and calls to mind the scents and aromas of Indian restaurants.
Our recipe for paneer makhani keeps things wonderfully easy, using a ready-made paste, just five ingredients, and simple steps – a quick bit of chopping, a stir in the pan, and a short simmer is all it takes.
Once you get into paneer, it is hard to stop. After this recipe, move on to our spicy paneer bhurji, crispy paneer pakora, and creamy paneer pasta with pesto.
Rich and creamy with fresh herbs
Butter chicken paste forms the base of the paneer makhani with its deep spice blend. There is warmth from cumin and cinnamon, a gentle tang from tomato, and a hint of sweetness that smooths the edges. It is robust and comforting rather than fiery and spicy. Plus, the cream softens the spices further, creating a rich and creamy consistency.
We love to scatter fresh coriander on top as a final flourish to introduce a citrusy, herbal note that enlivens the plate and keeps it feeling light.
Enjoy a cosy Indian classic for dinner
Paneer makhani traces its roots to North Indian kitchens, where rich sauces and soft paneer have been part of the same story for ages. It shares its base with butter chicken but swaps the meat for paneer, a cheese adored for its delicate texture and the way it holds up in warm, creamy sauces. It is a classic that has made its way onto restaurant menus everywhere, but you can easily make it at home, too.
So, instead of picking up the takeaway menu, try our simple paneer makhani recipe in your own kitchen. It brings the same restaurant-style experience straight to your table. It is always a hit at dinner, especially when you serve it with soft naan and a cool spoonful of raita on the side.
And if it somehow happens that you have leftovers, even better! The sauce develops even more flavour, and it is easy to pack for lunch or reheat for dinner the next day, giving you another chance to enjoy all that wonderful cosiness.
Change up the recipe
With the base sorted, it is easy to bring in your own ideas and build on the classic. A handful of peas provides a subtle sweetness and a soft pop in the sauce. Sliced mushrooms offer an earthy depth and a meaty texture that blends in without feeling heavy. For a leafy touch, stir in some baby spinach at the very end. It wilts quickly and folds into the sauce without disrupting its smooth feel.
A gentle shake of the spice jar also takes things in a new direction. A pinch of smoked paprika adds a mellow heat with a hint of warmth, while ground fennel contributes a soft, slightly sweet aroma that works surprisingly well with the cream. A dash of black cardamom deepens the base with its smoky, almost woody note - just go easy on it, as it can take over quickly.
