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paneer makhani
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5 from 4 votes

Paneer Makhani Recipe

Paneer makhani recipe– absolutely delicious restaurant style easy paneer curry in tomato cashew sauce. I guarantee this is the only recipe you need for making the best paneer makhani at home, restaurant style or in fact better 🙂 Paneer makhani is a variation of paneer butter masala and tastes wonderful with roti, naanjeera ricepeas pulao etc. Here is how to make perfect butter paneer curry or paneer makhani with step by step photos.
Prep Time15 mins
Cook Time20 mins
Total Time5 hrs 35 mins
Course: Side Dish
Cuisine: Indian
Servings: 3
Calories: 324kcal
Author: Harini


For Makhani Sauce

  • 15 cashews soaked in warm water
  • 4 large tomatoes ripe
  • 1 tablespoon butter OR oil
  • 1 bay leaf
  • 1/4 inch cinnamon stick
  • 2 green cardamoms
  • 3 cloves
  • 1/2 teaspoon ginger garlic paste or 1/2 teaspoon each minced ginger, garlic
  • 1 green chili slit
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • salt to taste
  • 1 teaspoon sugar
  • 1 teaspoon kasuri methi
  • 10 saffron strands
  • 2 tablespoons chopped cilantro leaves

For Paneer Makhani Curry

  • 2 cups cubed paneer or Tofu (Soy Paneer)


Prepping For Paneer Makhani

  • First of all soak cashews in warm water for 30 minutes. Strain and grind to a very smooth adding water as required. Set this aside undisturbed. It thickens and becomes creamy.
  • Next bring a pot of water to rolling boil. Add 1/2 teaspoon sugar. Add rinsed tomatoes after scoring them on top and add to the boiling water. Blanch for five minutes.
  • Now rinse under cold water and peel the tomatoes. Add the tomatoes to a blender jar and blend into a very smooth pulp.
  • Now blend the soaked cashews into a very smooth paste along with the water or add more if needed.

Making Paneer Makhani

  • Heat butter in a thick pan. Add the whole spices and fry for a minute
  • Next add the minced ginger garlic, slit green chilies and saute. Next add tomato puree and mix well.
  • Simmer for 5-6 minutes or till the tomato puree reduces a bit.
  • Once reduced, add spice powders and salt.
  • Simmer till the tomatoes are well cooked and releases fat from the sides.
  • Add 1.5 cups water, cover and simmer for 12 minutes so that the gravy thickens
  • Add the cashew paste reserving a bit for garnish. Mix well and simmer for 2 minutes. Add paneer cubes and mix. Simmer for a minute.


  • Increase or decrease spice powders as per taste
  • The recipe can be doubled or halved
  • Vegans can use tofu instead of paneer and oil instead of butter


Serving: 3cups | Calories: 324kcal