Who doesn’t love paneer!! And what if they are quick, easy and yet flavorful like a restaurant style. Paneer makhani is one of the classic North Indian delicacy. Paneer is cooked in a tomato base gravy in butter and  fresh cream which adds richness. This gravy is mildly spicy with tinge of sweetness. It can be served with Naan/ roti or any flavored rice.



Paneer – 200 gms

Onion – 1 big

Tomato – 2 big

Green chillis – 2

Kashmiri red chillies – 2

Ginger – 1/2 inch

Garlic – 4-5 cloves

Cumin seeds – 1/2 tsp

Cardamom – 2

Cloves – 2

Bay leaf – 1

Kasuri methi


Fresh cream – 1/4 cup

Cashews – 8 whole


Butter/ Oil


Step 1: Heat oil in a pressure cooker, add cumin seeds, bay leaf, cloves, cardamom, green chilli, ginger, garlic, dry red chillies and saute for 30 sec. Then add onion and saute for a minute.


Step 2:  Add tomato, saute for 2 mins and add cashews and less water. Pressure cook for 2-3 whistles. Release the pressure, remove bay leaf and grind to a smooth paste.


Step 3:  Melt butter in a pan in low heat, add the ground paste and saute for 2-3 mins. Add water(1/4 – 1/2 cup) and kasuri methi. Cover lid partially to avoid splatter and cook for 2 mins until butter oozes out.


Step 4: Add paneer, Cover lid and cook for 2 mins. Then add salt, fresh cream and honey to desired taste.


  1. Kashmiri red chillies gives red colour and are less spicy, If you use the regular ones reduce the quantity by half.
  2. I always like to add honey to paneer base gravy (You can use sugar instead).
  3. You may strain the ground paste.
  4. You can even fry the paneer in butter and add to the gravy.


Please check this recipe in you tube. Subscribe and Share.

Youtube: https://youtu.be/GPnfnLx8v3o


2 Replies to “Paneer makhani”

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