Paneer Makhani Recipe: Tips for Making Butter Paneer
Written by MasterClass
Last updated: Feb 24, 2022 • 2 min read
Learn how to make paneer makhani, a North Indian dish of sautéed cheese coated in a rich, comforting spiced tomato gravy.
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What Is Paneer Makhani?
Paneer makhani (“buttery cheese”), also called paneer makhanwala, consists of fresh cheese coated in a creamy, tomato-based gravy. It comes from the same region as another beloved classic, butter chicken, or murgh makhani. (“Makhan” means “soft” or “butter” in Punjabi.)
What Is the Difference Between Paneer Makhani and Paneer Butter Masala?
Paneer makhani is similar to paneer butter masala; both dishes consist of cubed paneer in a buttery tomato sauce but may feature slight variations in the spices used. Both paneer butter masala and the related dish shahi paneer gain extra richness from ground cashew nut paste added to the creamy tomato sauce.
3 Tips for Making Paneer Makhani
Paneer makhani is Indian food at its finest: a showcase of simple flavors and textures brought together in a satisfying, approachable dish. Here’s what to know.
- 1. Fresh vs. canned tomatoes: Use whatever you have available to make paneer makhani’s creamy tomato sauce. If tomatoes are in season, dice or purée a pound or two of ripe tomatoes. If you prefer the velvety texture of canned tomato sauce, save the fresh tomatoes for another use.
- 2. Working with paneer: Also known as the Indian cottage cheese, paneer is a fresh, farmer-style cheese that does not melt when cubed and cooked. The cheese has a mild character that complements the spice-forward profile of Indian cuisine, as seen in dishes like palak paneer and matar paneer. If you can’t find paneer, substitute it with feta cheese, which has a similar texture. Alternatively, make your own batch with this homemade paneer recipe.
- 3. Serving: Serve paneer makhani over steamed basmati rice or jeera rice (rice with cumin seeds) or with warm flatbreads like naan, roti, or paratha for dipping in the tomato gravy.
North Indian Paneer Makhani Recipe
makes
prep time
10 mintotal time
40 mincook time
30 minIngredients
- 1
In a large sauté pan or Dutch oven, heat the butter over medium heat.
- 2
Add the cumin, bay leaf, and cardamom and cook until aromatic, about 1 minute.
- 3
Add garlic, ginger, and chilies and cook for another 30 seconds.
- 4
Add the onion to the ginger-garlic paste and cook until it’s translucent and browning at the edges.
- 5
Add the tomato sauce, garam masala, coriander, cayenne, turmeric, and sugar.
- 6
Stir the mixture well to combine and season with salt to taste.
- 7
Simmer the tomato gravy over low heat for 15–20 minutes, occasionally stirring, allowing it to thicken just slightly.
- 8
Add the paneer cubes, dried fenugreek leaves, and 1 cup of water.
- 9
Cover and cook until the paneer is soft and warmed through, 2–3 minutes.
- 10
Remove the paneer makhani from the heat and allow it to cool slightly before stirring in the cream.
- 11
Taste the gravy and adjust the seasoning to preference.
- 12
Serve immediately garnished with cilantro.
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