Paneer Makhani

recipe full detail

 Total time:00:40




Paneer Makhani is everyone's all time favourite dish at restaurants which is not so spicy.

This is the reason why it is loved by the kids as they enjoy this dish filling their appetite.



For cashew paste

§  Roast cashew nuts in a pan for 4-5 mins or you can also soak in warm water for 10 mins.

§  Grind it and make it a paste adding water accordingly.


For tomato puree


§  Boil tomatoes in water for 5-8 mins in high flame, or when the skin starts coming off from the tomatoes.

§  Let it cool and peel the skin of the tomatoes.

§  Grind it and make a puree.

§  For onion and spices paste

§  Heat oil in a pan, put onions and fry it till it becomes translucent.

§  Add cloves, black pepper, cinnamon, both cardamoms,  cumin seeds, dalchini, green chillies, ginger, garlic and fry it for 2-3 mins more.

§  Grind it and make a paste.

Proceeding further

§  Heat butter in a pan.  Put tej patta, fry it for 30 sec.

§  Put onion paste, fry it for 30 seconds.

§  Add khoya or barfi.  fry it for 4-5 mins or till it starts giving out ghee.

§  Add coriander powder, garam masala, red chilli powder,  turmeric powder, fry it for 30 seconds.

§  Then add tomato puree fry it for 3-4 mins.

§  Add cashew nuts paste and fry it for another 1-2 mins.

§  Add cream, water and salt, fry it for 2 mins.

§  Put paneer in the gravy.

§  Cover it and Let it cook for 5 mins or until you get the desired consistency.

§  Add kasoori methi, lemon juice mix it and garnish it with chopped coriander.


  Ingredient List

  • 6 medium, for tomato gravy Tomato
  • 15-16(roasted or soaked in water for 10 mins) Cashew nuts
  • 250 gms(cut in to cubes) Paneer
  • 2 medium (roughly chopped)(optional) Onion
  • 1 tbsp Ginger garlic paste
  • 1 cup or accordingly Water
  • 2 chopped Green chilies
  • 2 Cloves
  • 4 Black pepper
  • 1 Black Cardamom
  • 2 Green cardamom
  • 3/4 tbsp Red chilli powder
  • 1/2 tbsp Kasoori methi
  • 1 tbsp Butter
  • 3/4 tsp Garam masala
  • 1/2 tsp Turmeric powder
  • 2 tbsp Cream
  • 1 tsp Cumin seeds
  • 1.5 tsp Coriander powder
  • 3 tbsp(chopped) Coriander leaves
  • to taste Salt


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