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paneer makhani / Indian paneer butter masala

 

This post has been re-edited, updated and re – published with new photograph .

paneer makhani butter masala

Who doesn’t love paneer makhani ? The omnipresent dish in homes and restaurants is a classic from traditional north Indian cuisine whereby soft and velvety cubes of paneer simmered in luxuriant rich and creamy tomato gravy, not too spicy but with a note of sweetness and hint of kasoori methi which lends an exotic touch to the dish, making it irresistible and highly delectable.

It is a great party favourite too because of its ease of preparation, consumes less time, immensely loved by all and at the same time utterly delicious. In short it does true justice to something as good as paneer.

Paneer makhani redefines simplicity with its elegance, rich taste and exotic flavour and travelled across the world to win many hearts and accolades and was instrumental in bringing the Indian cuisine to the global gourmet table. So apparently when Singh and Geelani met over a lavish Indian buffet spread to discuss non-foodie bilateral issues, paneer makhani holds a centre stage there. It also get featured on 1000 dish to die for and 100 all-time favourite dish.

This recipe of paneer makhni has been adopted from chef Sanjeev Kapoor, you can check the video where he explained the microwave version of paneer makhni.

paneer makhni

Rich and creamy paneer makhani

 

paneer makhani / Indian paneer butter masala
 
Prep time
Cook time
Total time
 
Paneer makhani or makhanwala is a creamy rich dish made with soft and velvety cubes of paneer and dunked in tomato and cream sauce slathered generously with butter, hence also known as paneer butter masala
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
  • Paneer / Indian cottage cheese : 200 gm
  • Tomatoes (ripe and red color) : 4 large
  • Butter (melted): ½ cup
  • Cream : ¾ cup
  • Ginger paste : 2 tsp
  • Kashmiri red chilli powder : 2 tsp
  • Garam masala powder (Kashmiri): 1 tsp
  • Kasoori methi / dried fenugreek leaves (roasted and powdered) : 2 tsp
  • Sugar / honey : 1 tbsp or according to taste
  • A bay leaf, two-three pods of green cardamoms, few cloves, peppercorns and a small stick of cinnamon
  • Salt to taste
Instructions
  1. Cut the paneer / Indian cottage cheese into cubes or in any desired shapes and soak them in warm milk.
  2. Blanch the tomatoes, peel them off and puree them in a blender.
  3. Heat the pan slightly and pour the melted butter in it. Toss the spices ( bay leaf, green cardamoms, cloves, peppercorns and cinnamon) for a minute and add the ginger paste. Fry for couple of minutes and pour the freshly prepared tomato puree. Stir it well and add the red chilli powder. Cook on low heat for few minutes and sprinkle the sugar or honey over it. Mix it well and continue cooking on low heat.
  4. Add the milk soaked cubes of paneer along with little water and let it simmer for few minutes. Paneer will slowly absorb the flavour and will acquire the taste in the process.
  5. Sprinkle the garam masala, salt and kasoori methi over it, stir in and let it cook for couple of minutes.
  6. Stir in the fresh cream, simmer it for a while till the cubes of paneer soaked the rich tomato gravy and absorb the flavours.
  7. Serve the hot paneer makhni / Indian butter masala with plain roti or naan or kulcha or try it with jasmine scented white rice.
Notes
Store-bought paneer are usually very stiff and hard pressed, so soaking them in warm milk will keep them soft and velvety. Never pour or add the butter in a smoking hot pan, butter will get burnt. For extra rich color, blanch the tomatoes, peel off the skin and then puree it. Tomato puree made this way are rich in color and gives a smooth luxuriant texture to the gravy. Roasting the kasoori methi before grinding them into fine powder will enhance the flavour and gives a smoky touch to the dish.

 

paneer butter masala

Irresistably delicious Indian paneer butter masala

          You can also check our another special recipe : Paneer mughlai

 

Have a great day

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18 Comments

  • Reply
    Priya Yallapantula
    April 19, 2011 at 10:02 pm

    wow, I am drooling here, the pic is absolutely amazing. Love your prep too 🙂

  • Reply
    Priya
    April 19, 2011 at 10:50 pm

    Slurp,fingerlicking paneer makhani,simply inviting..

  • Reply
    Savitha
    April 20, 2011 at 2:15 am

    Creamy paneer makhani.

  • Reply
    Vidhya jayadeep
    April 20, 2011 at 5:11 am

    Yes a finger licking good curry.

  • Reply
    aipi
    April 20, 2011 at 6:21 am

    Any paneer dish is my fav and this one is definitely super favorite! Nice write up on PBM 🙂
    US Masala

  • Reply
    Deboshree
    April 20, 2011 at 9:52 am

    Another wonderful recipe!
    Though I have had more than my heart’s fill of paneer in Pune, I have a good mind to still try this out your way once. 😀

  • Reply
    Devaki @ weavethousandflavors
    April 21, 2011 at 7:57 am

    Hi Sukanya – What an excellent recipe . Bring some on with kulchas now 🙂

    Devaki @ weavethousandflavors

  • Reply
    Kankana
    April 21, 2011 at 11:26 pm

    yet another amazing dish .. one of every Indian’s fav dish !

  • Reply
    Indian Restaurant Perth
    January 11, 2012 at 4:40 am

    The food from Northern India: Mainly breads with dishes which has a thick sauce and dairy products such as cream, paneer, ghee, and youghurt. These dishes are warmly flavoured rather than heat from chillies.

  • Reply
    saffroncurryhouse
    November 29, 2012 at 7:37 am

    Wow! I like you.yet another amazing dish.Thanks for sharing.
    Thank you….

  • Reply
    Suryavir
    February 16, 2013 at 10:07 am

    I have worked in Hotels…and loved to create this recipe at home! Thank you!

    • Reply
      saffronstreaks
      February 16, 2013 at 10:46 am

      Thank you for liking it, do let us know how it turned out

  • Reply
    Rumana
    May 21, 2013 at 11:15 am

    That looks so creamy and delicious…

  • Reply
    Nik Patel
    December 23, 2013 at 12:23 am

    Why your recipe picture looks different than dish pictures? I wonder which one would turn out if I try this dish.. Recipe pictures looks mind-blowing same as restaurants but dish pictures looks like typical dishes from home.. I just wonder which one is correct version..

    • Reply
      saffronstreaks
      December 23, 2013 at 10:41 am

      Dear freind, both the pictures are taken by me and the dish is made at home only by me. We dont put pictures taken from other sites and pass off dishes made by others as our own.
      Coming to the picture quality – the recipe picture was taken with dslr camera and in last few years i also learnt the technique of food styling as well. The dish picture was taken from my cell phone camera. In order to get my food photos accepted in food photogrpahy sites, I have improved the picture of many dishes that I happen to repeat after a year or so. And have kept both the version of the photograph on my site just to let my readers know how I have improved my photogrpahy in last couple of years.
      So do try the recipe, am sure you will love it. Both the versions are correct, it is just the camera that sees the same recipe in different light . 🙂

      Sukanya

      • Reply
        Nik Patel
        December 23, 2013 at 9:10 pm

        Thanks Sukanya.. I had reviewed your blog yesterday and there are some outstanding recipes here. I will definitely give it a try. Your recipe pictures are great..

  • Reply
    Shahi paneer kofta pulao / saffron soaked pilaf with caramelized onions and cheese balls
    November 14, 2016 at 8:26 pm

    […] (as they don’t reheat that well) and you can also stuff them with raisins or pistachios. For makhni sauce use only fresh and ripe tomatoes and how to make a perfect makhni sauce or gravy will discuss later […]

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