Paneer Makhani
Soft, pillowy cubes of paneer swimming in a velvety, rich tomato-butter gravy. This beloved North Indian classic balances tangy tomatoes with a whisper of honey sweetness and a gentle warmth from garam masala. Ready in under 40 minutes, it tastes like your favorite dhaba brought into your kitchen.
For 4 servings
- prep · ~15 min
Soak the cashews and blanch the tomatoes.
1.Soak cashew nuts in hot water for 15 minutes.2.Meanwhile, score a small 'X' on the bottom of each tomato.3.Bring a saucepan of water to a rolling boil. Add tomatoes and blanch for 2-3 minutes until skin starts peeling.4.Drain and rinse under cold water. Peel off the skins.TIPSoaking the cashews makes them blend into a smooth, creamy paste — no grittiness. - saute · ~5 min
Sauté the aromatics.
1.Heat 2 tsp oil and 1 tbsp butter in a large skillet over medium heat.2.Add chopped onion, garlic, and ginger. Sauté until onions turn translucent (3-4 min).3.Add the slit green chili and sauté another minute.TIPDon't rush to brown the onions — we want sweetness, not color here. - simmer · ~10 min
Cook the tomato puree.
1.Add the blanched tomatoes to the skillet. Mash them roughly with your spatula.2.Add 1 tsp Kashmiri red chili powder, a pinch of turmeric, and 0.5 tsp salt.3.Pour in 1 cup of water, stir well, cover, and simmer for 10 minutes on low heat.4.Remove from heat and let the mixture cool slightly. - mix · ~2 min
Blend the smooth gravy base.
1.Drain the soaked cashews and add them to a blender.2.Transfer the cooled tomato-onion mixture to the blender.3.Blend to a silky-smooth puree. Use a splash of water if too thick to blend.TIPBlend while slightly warm, not piping hot, to avoid pressure build-up in the blender. - simmer · ~7 min
Finish the makhani gravy.
1.Melt the remaining 1 tbsp butter in the same skillet over low-medium heat.2.Pour the blended puree back into the skillet through a strainer for extra smoothness (optional).3.Stir in 1 tsp honey and a pinch of dry mango powder.4.Simmer for 5-7 minutes, stirring occasionally, until you see a glossy sheen and butter specks floating on top.TIPWatch for the 'oil separation' stage — the gravy will glisten and slightly thicken. This is your cue that the rawness is gone. - mix · ~3 min
Add the paneer and final spices.
1.Gently add the paneer cubes to the simmering gravy.2.Sprinkle 1 tsp crushed kasuri methi and a pinch of garam masala.3.Fold carefully to coat the paneer without breaking the cubes.4.Simmer for 2-3 minutes just to warm the paneer through.TIPDon't overcook the paneer — it only needs to heat up. Boiling too long makes it rubbery. - garnish
Garnish with chopped cilantro and serve hot.
Sprinkle fresh chopped cilantro on top. Serve immediately with naan, roti, or steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch the tomatoes until the skins just loosen; over-blanching makes them mushy and watery.
- 2Strain the blended gravy through a fine-mesh sieve for an extra-velvety, restaurant-style texture.
- 3Never add cold paneer straight from the fridge; let it sit at room temp for 10 minutes to stay tender.
- 4Crush the kasuri methi between your palms before adding to release its full earthy aroma.
- 5Simmer the gravy until you see butter beads float to the surface — that's when the flavors marry.
- 6Use Kashmiri red chili powder for its vibrant color without overwhelming heat; avoid standard chili powder.
- 7For a richer gravy, swap 1 tbsp of water with heavy cream or fresh cream in the final simmer.
Adapt it for your goals.
High-protein
Swap half the paneer with firm tofu (pressed and cubed) for a dairy-free protein boost, or add 100g boiled chickpeas for extra fiber and plant protein.
low fatLow-fat
Replace butter with 1 tbsp ghee or coconut oil, use low-fat paneer, and skip the oil in the sauté — the cashew paste already provides enough creaminess.
veganVegan
Substitute tofu for paneer, use vegan butter or coconut oil, and replace honey with maple syrup or jaggery powder for a fully plant-based version.
jainJain
Omit onion and garlic; add a pinch of asafoetida (hing) while tempering and use green chili for heat. The gravy remains delicious with just tomato, cashew, and spices.
Why this is on our healthy list.
Rich in Plant-Based Protein
Paneer (cottage cheese) provides high-quality protein that supports muscle repair and keeps you full longer.
Good Source of Calcium
Both paneer and cashews contribute calcium, essential for strong bones and teeth.
Antioxidant-Rich Tomatoes
Tomatoes are packed with lycopene, a powerful antioxidant that supports heart health and reduces inflammation.
Contains Anti-Inflammatory Spices
Turmeric and ginger in this dish have natural anti-inflammatory and digestive benefits.
Packed with Healthy Fats
Butter, cashews, and paneer provide moderate amounts of healthy fats that aid in vitamin absorption.
Frequently asked questions
Yes, you can replace soaked cashews with 2 tablespoons of heavy cream added at the end for similar richness. The texture will be slightly thinner.
