Creamy Paneer Makhani
Creamy, luscious and so rich: this paneer makhani is my most favourite North Indian paneer gravy and it’s just so, so good ♡
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Creamy Paneer Makhani
5.0 out of 5 stars (based on 2 reviews)
servings
4-5
prep time
10 min
cook time
30 min
Ingredients
- 2 tbsp oil
- 1 tbsp butter
- 1 tsp cumin seeds
- 3 green cardamom
- 3 cloves
- 1 inch cinnamon
- 1/3 cup cashews
- 1 bay leaf
- 7 cloves garlic
- 1 inch ginger
- 1 red onion, sliced
- 5-6 tomatoes, chopped
- 1 tbsp red chilli powder
- 1/4 tsp turmeric
- 1/3 cup fresh cream
- 1/2- 1 tbsp sugar or honey
- 1 cup water, adjust accordingly
- 1 tsp kasuri methi
- 400-500 g paneer, chopped or cut into triangles
Garnish
- fresh cream
- kasuri methi or fresh coriander
- butter
Instructions:
- Cut the paneer into cubes or triangles. You can add it directly to the curry, but I recommend panfrying it or airfrying at 180°C for 5–10 minutes till the edges turn lightly golden. This helps the paneer hold its shape in the curry while staying soft on the inside.
- Heat butter and oil (I used some leftover garlic confit) in a pan or pot. Add cumin seeds, green chilli, ginger, cardamom, cloves, cinnamon and bay leaf. Add the cashews and sliced onion and cook till the spices are fragrant, the onions turn translucent and the cashews are lightly golden.
- Add the roughly chopped tomatoes along with salt, turmeric and chilli powder. Cook on low heat till the tomatoes completely break down and turn soft, jammy and mushy.
- Let the mixture cool slightly, transfer it to a blender with some water and blend into a completely smooth gravy.
- Transfer the gravy to the pan and bring it back to a simmer, adjust the consistency with water, add fresh cream, sugar to balance the acidity and kasuri methi.
- Add paneer and let the curry simmer for 5–10 minutes, allowing the paneer to absorb the flavours while the gravy thickens slightly.
- Finish with a drizzle of fresh cream, butter and kasuri methi. Serve hot with rice or your choice of bread, enjoyy!
Recipe Video
Leave a Comment
September 2, 2026
heyy i made it and it was incredible 😍💘
September 1, 2026
I love how you make it in so aesthetic kitchenware and your recipes are so tasty
