Paneer Makhani


Paneer Makhani is a rich, decadent, mildly spiced and creamy curry that is one of the most favourite and preferred paneer curry in Indian restaurants. Cubes of paneer (Indian cottage cheese) cooked in a cashew and tomato-based makhani gravy, cream and spices. One of the popular restaurant style paneer gravy recipes that pair well with naan, chapati, kulcha, jeera rice.
Paneer makhani also known as paneer butter masala or paneer makhanwala is the favourite paneer curry that is much preferred for curry nights, parties or special occasions. It’s a great paneer recipe to include in the meal prep. Make makhani sauce ahead of time and keep it in the refrigerator for 2-3 days.
On the day you plan to consume, just toss paneer with the rest of the dry spices, cream and makhani gravy.


This simple, easy to make paneer makhani recipe features succulently cooked cottage cheese cubes in a smooth tomato cream sauce that is lightly spiced with a hint of tang and sweetness. Learn how to make this delicious, buttery paneer dish with my easy step-by-step instructions!

Paneer Makhani is a delectable, traditional Indian dish made with cubes of cheese cooked in a rich and creamy tomato based sauce.

The word makhani means “buttery,” and is derived from the word makhan which means “homemade butter.” This dish is the vegetarian version of Murgh Makhani, which is commonly known outside of India as “Butter Chicken.”

This creamy, tangy homestyle gravy is made mostly with tomatoes, cream and spices. While very similar to my Paneer Butter Masala and Paneer Makhanwala, this tasty recipe has a slightly different proportion of spices. I also believe that a traditional makhani gravy should be made without onions, which is how I make mine.


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