Titles:indulge in the creamy splendor of paneer makhani:A delectable recipe


paneer makhani ,also known as paneer butter masala , is a beloved Indian dish that is adored for its rich, creamy texture and tantalizing flavors. This vegetarian delicious features paneer (Indian cottage cheese) cooked in a velvety tomato-based gravy, infused with aromatic spices. Whether you’re a fan of Indian cuisine or simply looking to expand your culinary repertoire, this blog post will guide you through the process of preparing a mouthwatering paneer makhani that will leave you craving more.


To prepare paneer makhani for apporaximately four servings, gather the following ingredients :

For the paneer marinade :

. 250 grams of paneer ( Indian cottage cheese),cut into cubes

. 2 tablespoon of yogurt

. 1 teaspoon of ginger-garlic pasta

. 1/2 teaspoon of red chillie powder

. Salt to test

For the gravy :

. 3 medium size tomato, blanched and pureed

. 1 large onion , finely chopped

. 2 green chillies, slit lengthwise

. 2 tablespoon of butter

. 1 tablespoon of oil

. 1 teaspoon of cumin seeds

. 1 teaspoon of red chili powder

. 1/2 teaspoon of turmeric powder

. 1 teaspoon of garom masala

. 1/2 cup of heavy cream

. 2 tablespoon of cashew pasta ( soaked and ground cashews)

. Salt to test

. Fresh coriander leaves for Garnishing


  1. Marinating the paneer:

. In a blow,combine yogurt, ginger -garlic paste, red chili powder and salt .

. Add the paneer cubes to the marinated , ensuring the are well-coated .

. Allow the paneer to marinate for apporaximately 15-20 minutes.

2. Prepareing the gravy :

. Heat butter and oil in the pan or kadai over medium heat.

. Add cumin seeds and let them splutter.

. Stir in the chopped onions and green chillies, sautéing until the onions turn golden brown.

. Add the tomato puree to the pan and cook antil the raw smell dissipates , and the oil starts separating from the mixture.

. Sprinkler im the red chili powder, turmeric powder, gorom masala and salt. Mix well and salt.mix well and cook for another 2-3 minutes.

3. Cooking the paneer:

. Reduce the heat to law and add the cashew pasta to the gravy. Stir well to combine.

. Gently add the marinated paneer cubes, distributing them evenly in the gravy.

. Cover the pan and let the paneer simmer for apporaximately 10-15 minutes , allowing it to absord the flavor of the gravy.

. Stir in the heavy cream, gently incorporating it into the gravy. Cook for an additional 2-3 minutes.

4. Serving:

. Garnish the paneer makhani with fresh coriander leaves to add a vibrant touch.

. Serve the dish hot with nan, roti or steamed rice.


paneer makhani is a culinary masterpiece that showcases the richness and depth of Indian flavors. With its creamy texture, robust spices , and tender paneer this dish is sure to empress your taste buds and leave you craving more.


Prodyut Pramanik

I am a content writer. My blog food and recipe

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