Paneer Makhani Recipe is succulently cooked cottage cheese cubes in an easy sauce of tomatoes and cream, which is frivolously spiced with a touch of tang and sweetness.

Table of Contents


  • 200 grams paneer
  • 250 grams ripe and crimson tomatoes or Four to five medium ripe and crimson tomatoes
  • 2 to three tablespoon cream – low fats 25% to 35% fats
  • 2 tablespoon butter
  • 1 tej patta
  • 1 teaspoon ginger garlic paste or ½ inch ginger + 3-Four small garlic crushed to stick in a mortar-pestle
  • ½ teaspoon crimson chilli powder or Kashmiri crimson chili powder or deghi mirch
  • 1 to 2 inexperienced chillies, slit
  • ¼ teaspoon garam masala powder or tandoori masala powder
  • ½ to 1 teaspoon sugar – add as required
  • ½ inch ginger, julienned
  • ½ teaspoon kasuri methi leaves, crushed
  • 1.5 cups water
  • salt as required

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How to make Paneer Makhani Recipe

Making Tomato Puree

  • First, rinse and chop the tomatoes (250 grams or Four to five medium ripe and crimson tomatoes).
  • In a blender or grinder make an easy puree of the chopped tomatoes. No want so as to add any water whereas mixing the tomatoes.
  • Keep the tomato puree apart.

Making Paneer Makhani

  • Melt butter in a pan. First, add the tejpatta/bay leaf and saute for a couple of seconds until fragrant.
  • Then add the crushed ginger-garlic paste and saute until the uncooked aroma of the ginger-garlic goes away.
  • Add the tomato puree and stir it effectively.
  • Now add the crimson chili powder and saute this combination until the fats begin to depart the facet of the tomato paste.
  • Takes about approx. 15 on a low flame. Keep on stirring usually.
  • When you see the tomato combination clumping collectively and the fats leaving the perimeters, then add water.
  • Stir and simmer until the gravy or sauce thickens a bit. Takes about 7 to eight minutes on a low flame.
  • Then add the slit inexperienced chilies and ginger julienne. Stir and simmer for a minute.
  • Add sugar, salt, and crushed kasuri methi (dry fenugreek leaves).
  • Stir after which add the paneer cubes.
  • Simmer the gravy for two to three minutes until the paneer cubes are cooked.
  • Lastly add cream and gently stir. Switch off the flame after which sprinkle with garam masala. Give a mild stir once more.
  • Serve the paneer makhani with rotis, naan, etc.


  • Sugar relies upon upon your style in addition to the tanginess current within the tomatoes.
  • Add extra if required.

Paneer Makhani Recipe Video 

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