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Paneer Makhani

Updated: Apr 15, 2023

Preparation Time: 20 min. Cooking Time: 30 min. Serves 4


500 grams Paneer (Cottage Cheese)

1½ cups Fresh Tomato Puree

1 Onion Chopped (preferably Indian Onions)

1½ inch Piece Ginger Chopped

3 Cloves Garlic Chopped

2 Green Chillies Chopped

1½ tbsp Oil

2 tbsp Butter

1 tsp Cumin Seeds

¼ tsp Asafoetida (Hing)

1 tbsp Honey

1 tbsp Tomato Puree

1 tsp Turmeric Powder

1 tsp Red Chilli Powder

1 tbsp Kashmiri Chilli Powder

1 tsp Coriander-Cumin Powder (Dhana Jiru)

1 tbsp Garam Masala Powder

1 tbsp Kasoori Methi (Dry Fenugreek Leaves)

Salt to taste

¼ cup Double Cream


  1. Cut paneer into bite-size cubes, heat oil for shallow frying in a pan over medium heat, add the paneer cubes and sprinkle some salt and garam masala powder, fry on both sides light brown colour, drain over kitchen paper.

  2. Make a smooth paste of the onion, ginger, garlic and green chillies in a blend.

  3. Heat oil in a pan, add cumin seeds, asafoetida and onion paste mixture, sauté it on medium heat until the raw smell goes away. It would take about 5-7 minutes.

  4. Next, add the butter, turmeric powder, chilli powder, kashmiri chilli powder, coriander-cumin powder, garam masala powder and kasuri methi, and sauté the masala for a minute.

  5. Add the fresh tomato puree, honey, tomato puree and ¼ cup water, stir well and bring the mixture to a boil and simmer on low heat for 5-7 minutes till it gets slightly thick.

  6. Now add the double cream and paneer, mix well and simmer for 5 minutes with the lid on, stirring occasionally.

  • Enjoy hot with Tandoori Naan or rice!



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