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paneer makhani

vandana's picture
A mouthwatering dish of paneer cooked in the exotic Indian Spices and condiments. The cashew paste adds its classic taste and flavor . Serve hot with any of the Indian breads or rice.
  Paneer 200 Gram
  Tomato puree 1 Cup (16 tbs)
  Onions 1 Large, finely chopped
  Ginger garlic paste 1 Teaspoon
  Chili powder 1 Teaspoon (Not Heaped)
  Chaat masala 1 Teaspoon
  Kasuri methi/Dried fenugreek leaves 1 Tablespoon
  Cashewnuts 10 (soaked in hot water and made a paste in the mixer)
  Cashew nuts 10 (Soaked In Hot Water And Made A Paste In The Mixer)
  Garam masala powder 1 1⁄2 Teaspoon
  Coriander leaves 2 Tablespoon
  Oil 2 Tablespoon
  Salt To Taste
  Sugar 1⁄2 Teaspoon

Take a pan and add the oil and a tbsp of butter, chopped onions and ginger-garlic paste. Saute. When the onions turn transparent, add the puree of 2 tomatoes. Saute for 3-4 minutes. Add salt, chilli powder (you could even use kashmiri chilli powder as it would add more color to your dish), kasuri methi and sauté for 2 minutes. Add the chaat masala and 1 tsp of freshly chopped coriander leaves. Add the cashew paste and let it cook for a two to three minutes.
Add the paneer pieces. Add half cup of water and cover and cook till paneer is done. Open and add the garam masala powder and chopped coriander leaves. Serve hot with any of the Indian breads or even rice.

Recipe Summary

Main Dish
Lacto Ovo Vegetarian
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
I love experimenting in my kitchen. However, there are days when I do not want to spend the whole day in the kitchen and yet have a delicious spread for my family. This is one of the dishes that I like to cook on those lazy Sundays. This paneer dish is a popular Indian delight and is savored by both vegetarians and non-vegetarians alike. It is found in most Indian restaurants. Paneer cooked in cashew paste and an array of Indian spices. This is my version of this delicious dish that is both quick and easy to make. I prefer to use Kashmiri chilli powder for more color as I do not use food color or MSG in any of my dishes. You can also try a variation of the dish by using tofu instead of paneer. Enjoy the flavor that is so typically Indian.

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Average: 3.3 (9 votes)


Sarita.Bhandarkar's picture
Looks delicious Vandana...Will surely give it a try.
vandana's picture
Thanks sarita :)
Snigdha's picture
Sounds wonderful and looks mouth-watering. However Makhani/Makhanwala literally implies using butter (makhan) for the said dish but I do not find it in your ingredients. If you have decided to eliminate 'makhan' owing to its high calories then probably the dish deserves another name ;)
vandana's picture
Snigdha i like to combine oil and butter for making the dish. Although I do keep away from using too much butter due to health reasons. However, makhani does mean the use of butter but not too much. Makhani means that the gravy is so smooth and rich like butter or makhan. Like if you see the preparation of butter chicken is not all butter.
Ganesh.Dutta's picture
This paneer makhani recipe showing the actual punjabi flavor. But it is the well known truth that Indian curries have special and unique taste. By the way this recipe is wonderful. Thanks for sharing !
vandana's picture
Thanks Ganesh. Yes i do agree with you that Indian cuisine is in fact a potpurri of flavors and tastes.
saswatihota's picture
Vandana the paneer makhani sounds really yum....the kaju paste must be giving it anice and smooth texture:)
Anonymous's picture
Hi Thanks for such a delicious food ....,
Paneer Makhani Recipe