Paneer Makhanwala
Soft paneer cubes simmered in a luscious, silky smooth tomato gravy enriched with butter and cream. This North Indian classic is mildly spiced and has a hint of sweetness, making it a perfect pairing for naan or jeera rice.
For 4 servings
4 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Gravy Base
- b.Heat oil and 1 tbsp of butter in a pan over medium heat. Once warm, add the bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30 seconds until fragrant.
- c.Add the ginger-garlic paste and slit green chili. Sauté for another 30 seconds.
- d.Add the chopped tomatoes and drained cashews, along with 0.5 tsp of salt. Mix well.
- e.Cover and cook for 12-15 minutes, stirring occasionally, until the tomatoes are completely soft and mushy.
- f.Turn off the heat. Remove the whole spices (bay leaf, cinnamon, cloves). Let the mixture cool down completely.
- g.Once cooled, transfer the mixture to a blender and blend until you have a very smooth, fine puree. Do not add water while blending.
- 2
Step 2
- a.Cook the Makhani Gravy
- b.Place a fine-mesh sieve over the same pan (or a clean one). Pour the blended puree through the sieve, using the back of a spoon to press it through. This step is crucial for a silky, restaurant-style gravy. Discard the fibrous solids left in the sieve.
- c.Place the pan with the strained puree on medium heat. Add the remaining 2 tbsp of butter, Kashmiri red chili powder, sugar, and the remaining 1 tsp of salt.
- d.Cook for 10-12 minutes, stirring frequently, until the gravy thickens, deepens in color, and you see specks of butter separating at the edges.
- 3
Step 3
- a.Add Paneer and Finish
- b.Pour in 1 cup of water to adjust the gravy's consistency. Stir well and bring it to a gentle simmer.
- c.Gently add the paneer cubes to the gravy.
- d.Crush the kasuri methi between your palms and sprinkle it over the curry, followed by the garam masala. Stir gently.
- e.Simmer for 2-3 minutes, allowing the paneer to absorb the flavors without overcooking.
- f.Turn off the heat. Wait for 30 seconds, then stir in the heavy cream until it's well combined. This prevents the cream from splitting.
- 4
Step 4
- a.Garnish and Serve
- b.Garnish with freshly chopped coriander leaves and an optional swirl of cream.
- c.Serve hot with naan, roti, or jeera rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best color and flavor, use ripe, red Roma or vine tomatoes.
- 2Straining the blended puree is the secret to a velvety smooth, restaurant-quality gravy. Do not skip this step.
- 3To make the paneer extra soft, soak the cubes in warm salted water for 15 minutes before adding them to the curry. Drain well before use.
- 4Always add cream at the end with the heat turned off to prevent it from curdling or splitting.
- 5Crush kasuri methi between your palms before adding to release its maximum aroma and flavor.
- 6Using a combination of oil and butter for the initial sautéing prevents the butter from burning too quickly.
Adapt it for your goals.
Vegan
Replace paneer with firm tofu (pan-seared), use vegan butter or more oil instead of butter, and substitute heavy cream with full-fat coconut cream or cashew cream.
Richer GravyRicher Gravy
Add 1 tablespoon of melon seeds (magaz) along with the cashews when preparing the gravy base for a richer, thicker consistency.
Smoky Flavor (Dhungar Method)Smoky Flavor (Dhungar Method)
After the curry is cooked, place a small steel bowl in the center of the pot. Add a piece of red-hot charcoal to the bowl, drizzle 1/2 tsp of ghee or oil over it, and immediately cover the pot for 2-3 minutes to infuse a smoky flavor.
Nut FreeNut-Free
For a nut-free version, substitute the cashews with 2 tablespoons of melon seeds (magaz) or 1/4 cup of full-fat Greek yogurt (whisked into the gravy after it has cooled slightly).
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, cell regeneration, and overall body function.
Supports Bone Health
As a dairy product, paneer is rich in calcium and phosphorus, two key minerals that are vital for developing and maintaining strong bones and teeth.
Contains Healthy Fats
The cashews in the gravy provide monounsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
Source of Antioxidants
Tomatoes are packed with lycopene, a powerful antioxidant that helps protect cells from damage caused by free radicals.
Frequently asked questions
One serving of this Paneer Makhanwala contains approximately 550-600 calories, primarily from the paneer, butter, cream, and cashews. The exact count can vary based on the specific ingredients used.