Paneer Makhani (Butter Paneer in Tomato Cream Sauce)

About This Recipe

Paneer makhani (also called paneer butter masala) is the vegetarian sibling of the famous murg makhana (butter chicken) — sharing its signature rich, mildly spiced tomato and cream sauce. The key distinguishing feature of makhani sauce is its cooking method: whole onions, tomatoes, cashews and spices are simmered together, then blended to a completely smooth, velvety consistency before being enriched with cream and butter. The result is silkier and more delicate than regular curry gravies that start with finely diced, sautéed onion. Paneer — fresh Indian cheese with a firm, squeaky texture — is gently pan-fried until golden before being added to the sauce, giving it a slight crust that holds up beautifully in the rich gravy.

Ingredients

Serves 4

• 400 gpaneer, cut into 2.5 cm cubes
• 2 tbspghee or neutral oil(for frying paneer)
• Makhani Sauce
• 2 tbspghee or unsalted butter
• 2medium onions, roughly chopped
• 6 clovesgarlic, roughly chopped
• 3 cmginger, roughly chopped
• 600 gripe tomatoes, roughly chopped (or 400g can chopped tomatoes)
• 30 graw cashews
• 3green cardamom pods
• 1black cardamom pod
• 2cloves
• 1bay leaf
• 1 tspKashmiri chilli powder
• 1 tspgaram masala
• 1 tspsugar
• 1 tspsalt
• 120 mldouble cream
• 2 tbspcold unsalted butter, cubed
• 1 tspkasuri methi (dried fenugreek leaves)

Instructions

1. 1

   Simmer the sauce base

   In a medium pot, heat ghee over medium heat. Add onions, garlic, ginger, whole spices and cashews. Cook for 5 minutes, stirring. Add tomatoes and Kashmiri chilli powder. Cover and simmer on low heat for 20 minutes until everything is very soft.

2. 2

   Blend to a smooth sauce

   Remove bay leaf and cardamom pods. Let cool slightly, then blend until completely smooth (stick blender or standing blender). Pass through a fine sieve for extra silkiness (optional but worth it for restaurant-quality results).

3. 3

   Cook the sauce

   Return strained sauce to the pan. Add sugar, salt and garam masala. Simmer over medium-low heat for 10 minutes until the sauce darkens slightly and the raw spice smell has gone.

4. 4

   Fry the paneer

   Heat ghee in a non-stick pan over high heat. Fry paneer cubes until golden on at least two sides. Remove and pat dry briefly.

5. 5

   Finish and serve

   Add cream to the sauce, stir gently, simmer 2 minutes. Turn off heat, add cold butter cubes (this gives the glossy, restaurant finish) and kasuri methi. Stir until butter melts. Add fried paneer, gently fold to coat. Serve immediately with naan or basmati rice.

Variations

• •

  Chicken makhani (butter chicken): replace paneer with marinated, grilled chicken tikka. The sauce is identical.

• •

  Vegan makhani: omit paneer, add cauliflower florets roasted in the oven. Replace cream with coconut cream and butter with vegan butter.

• •

  Makhani with tofu: firm tofu, pressed and pan-fried to a golden crust, works beautifully in this sauce.

Storage

Sauce (without paneer) freezes perfectly for 3 months. Paneer added fresh when reheating keeps its texture better. With paneer: 3 days refrigerated.

Frequently Asked Questions