Paneer Makhani Recipe

Ingredients

• 500 gpaneer (cottage cheese)
• 240 ml (1 cup)makhani masala
• 2 tablespoons (30 ml)ghee or butter
• 1 teaspoon (5 ml)garam masala
• to tastesalt
• 1bay leaf
• 4 tablespoons (60 ml)fresh cream
• 60 ml (¼ cup), optionalfull-fat milk
• 1 teaspoon (5 ml)kasuri methi (dried fenugreek leaves)
• to tastefresh coriander leaves

Instructions

1. 1

   Cut the paneer

   Cut the paneer into evenly sized cubes and set them aside.

2. 2

   Prepare the masala

   Prepare the makhani masala as directed in the accompanying recipe.

3. 3

   Heat the fat

   Warm the ghee or butter in a pan over a medium heat.

4. 4

   Cook the masala

   Add the bay leaf and makhani masala, stirring to combine. Turn the heat low and cook for 4–5 minutes.

5. 5

   Simmer the curry

   Add the cream, salt to taste, garam masala, paneer and milk. Mix well, then simmer over a low heat for 10–15 minutes, stirring regularly.

6. 6

   Finish with fenugreek

   When the gravy reaches your preferred consistency, turn off the heat. Crush in the kasuri methi and stir it through.

7. 7

   Garnish the curry

   Just before serving, garnish with cream and fresh coriander leaves.

8. 8

   Serve the paneer

   Serve the paneer makhani with naan, jeera rice or lachha paratha.

What is paneer makhani?

Paneer makhani is an Indian curry in which paneer is served in a buttery, creamy tomato-based gravy. The makhani style is associated with North Indian cooking and is known for its smooth, gently spiced sauce.

This version uses prepared makhani masala, then simmers it with paneer, cream and optional milk. That keeps the method straightforward while allowing the masala to provide the gravy’s main flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 18g protein, 4g carbs, 45g fat.

Paneer, ghee or butter and cream contribute most of the fat, while paneer supplies much of the protein. The provided nutrition lists 4 g of carbohydrates per serving; naan, paratha or rice will add carbohydrates to the plate. For a more balanced meal, serve a smaller amount of bread or rice alongside vegetables.

The makhani masala

Prepared masala: Make the makhani masala using its accompanying recipe before you begin the curry. The method here relies on it as the seasoned base, so have it ready before heating the pan.

Low heat: Once the masala is in the pan, cook it gently with the bay leaf for 4–5 minutes. A low heat helps it warm through without catching.

Choosing and preparing paneer

Even cubes: Cut the paneer into similar-sized pieces so they warm at roughly the same rate during simmering.

Paneer texture: Add the cubes after the cream and seasonings, then stir carefully as the curry simmers. This helps coat them in gravy without breaking them up.

Getting the gravy consistency right

Simmer gently: Keep the heat low for the 10–15-minute simmer and stir at regular intervals. A lively boil is unnecessary and can make the sauce reduce unevenly.

Adjust to preference: The recipe gives a range of simmering time and asks you to stop when the gravy reaches your desired consistency. Remember that it may thicken a little as it stands.

Cream, milk and finishing touches

Cream: Fresh cream gives the gravy its rich finish. Add the optional milk with the other ingredients if you want to loosen the sauce.

Kasuri methi: Crush the dried fenugreek leaves before stirring them in at the end. Adding them after the heat is turned off preserves their aroma in the finished curry.

What to serve with paneer makhani

Bread: Naan or lachha paratha is useful for scooping up the creamy gravy. Serve the curry promptly after garnishing with cream and fresh coriander.

Rice: Jeera rice offers another accompaniment listed in the recipe. Choose one side or offer a mix for a shared meal.

Recipe notes & tips

• Prepare the makhani masala before heating the pan so it is ready to add.
• Keep the masala and gravy over a low heat to reduce the chance of sticking.
• Stir at regular intervals during the 10–15-minute simmer.
• Crush the kasuri methi just before stirring it into the finished curry.
• Add the optional milk if you prefer a looser gravy.
• Garnish with cream and coriander immediately before serving.

Variations

• Skip the milk: Leave it out for the version that does not use the optional ingredient.
• Choose the cooking fat: Use ghee or butter, as listed, to cook the bay leaf and masala.
• Adjust the gravy: Add the optional milk for a looser consistency.
• Change the side: Serve with naan, jeera rice or lachha paratha.
• Finish with cream: Add the listed garnish just before bringing the curry to the table.

Common mistakes to avoid

• Cooking the masala too hot: Keep the heat low for its 4–5-minute cooking time.
• Cutting uneven cubes: Make the paneer pieces similar in size so they warm evenly.
• Letting the curry boil hard: Simmer gently over low heat instead.
• Leaving the gravy unstirred: Stir regularly during the 10–15-minute simmer.
• Adding kasuri methi too early: Stir it in after turning off the heat.

How to store

Cool leftovers and refrigerate them in a covered container, then use within 3 days. Reheat gently in a pan, stirring occasionally; add a small splash of milk if the gravy has thickened.

Frequently asked questions