Paneer Makhani Recipe

No celebration is complete without a rich, creamy paneer (cottage cheese) dish. This is one of my favourite paneer recipes that has won many hearts and beats any restaurant paneer recipe with a safe margin.

Paneer Makhani:

Best Homemade Restaurant Style Paneer Makhani recipe that's creamy, aromatic and delicious. Perfect for every festival and celebration of life. #theerailivedin #IndianRecipe #PaneerMakhaniRecipe #PaneerRecipes
Paneer Makhani

Servings: 6

Difficulty Level: Easy


  • Paneer (Indian Cottage Cheese) – 400 gm
  • Butter – 4 tbsp
  • Oil – 1 tbsp
  • Green Cardamom – 4 (seeds finely crushed)
  • Cloves – 4
  • Bay leaves – 2
  • Cinnamon – 2 (one inch long)
  • Coriander seeds (crushed) – 2 tbsp
  • Dried broken red chillies -2
  • Onion (sliced) – 1 (medium size)
  • Ginger paste – 2 tsp
  • Garlic paste – 3 tsp
  • Coriander powder – 1 Tsp
  • Red Chili powder – 1 Tsp
  • Garam Masala powder – 1tsp
  • Tomatoes – 6 medium-sized
  • Salt – to taste
  • Kasoori Methi (fenugreek leaves) – 1 tsp (crushed)
  • Fresh Cream – 2 tbsp
  • Honey (optional but highly recommended) – 2 tbsp
  • Oil for frying paneer


  • Heat 3 tbsp butter and 1/2 tbsp oil in a thick bottomed pan or kadai (wok).
  • Add bay leaves, cloves, cinnamon, broken red chillies, cardamom and crushed coriander seeds.
  • Saute for half a minute.
  • Add chopped onion and stir fry till the edges begin to turn golden. Now add ginger paste, garlic paste and cook for 30 seconds.
  • Add coriander powder, salt, red chilli powder, garam masala powder and chopped tomatoes (you can even use tomato puree).
  • Cook on high flame with constant stirring till the butter leaves sides.
  • Take the masala off the heat and puree it in a mixer.
  • In a non-stick, pan take one tablespoon oil and shallow fry the paneer (cut into triangles) till both sides turn light golden in colour.
  • Once the paneer pieces are golden, transfer them in a bowl containing water. Make sure all pieces are dipped inside water.
  • In another pan heat the remaining butter and two teaspoons oil, cook pureed mixture for two minutes.
  • Add half a cup of water and stir well.
  • Drain paneer out of the water and mix well in the prepared gravy. Cook covered for 6 to 8 minutes.
  • Add honey and finely crushed kasoori methi. Mix well and take off the heat.
  • Mix cream and serve hot.

Serving Suggestion:Β 

Serve hot with naan, chapati, parantha or rice.

Tip: Add cream just before serving.

For more recipes from my kitchen, visitΒ my food corner.

31 thoughts on “Paneer Makhani Recipe

  1. Aiyo…..what a telepathy!!…just now i was googling abt some presentable paneer recipes as expecting some guest this wednesday who do not eat non-veg…and i have cooked very few paneer recipes till now…i wd try and let u know how it turns out πŸ™‚
    P.S. might bother u with my mail again if i have any questions abt this recipe πŸ˜€


  2. Sounds yum! I generally don’t have paneer for health reasons but this one I gotta try.

    Once the paneer pieces are golden, transfer them in a bowl containing water. Make sure all pieces are dipped inside water.
    Why transfer them to water after frying them?


  3. This is more or less the recipe that I use – I add sugar and curd instead of honey and cream. πŸ™‚ It turns out much better than hotel stuff, I agree.

    Droolworthy pic. πŸ™‚

    BTW can you post some recipes for healthy food, please? I am looking for some that are simple but tasty yet healthy, and am at a loss. 😦


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