Paneer Makhani

Paneer Makhani is a popular Indian Side Dish
Author :
Category :
Course :
Side Dish
Cuisine :
Technique :
Slow Cook
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


2 cup - Paneer cubes

1 - large onion, chopped coarsely

3 tbsp - Butter

3/4 cups - Tomato puree

3 - Green chillies

4 Cloves - Garlic

2 inch - ginger, peeled and chopped

1 tsp - Turmeric powder

1 tsp - cumin-coriander powder

1 tsp - tandoori masala

1/2 tsp - Cardamom powder

1 tsp - Sugar

1/4 cup - cashew paste

8-9 - Raisins

Making Shahi Paneer - soak a few cashew pieces in boiling water and grind

1/2 cup - heavy Cream

Salt to taste

Chopped Mint and coriander to garnish.


  1. In a skillet in 1/2 tsp oil, add the onion, chillies, garlic and ginger with a little salt and saute until soft.
  2. Transfer this mixture to the blender and blend it into a paste.
  3. In the same skillet, add 3 tbsp of butter and then add the onion paste.
  4. Cook until butter separates.
  5. Add cashew paste along with this mixture now.
  6. Add the tomato puree and all the spices.
  7. Stir well and cook for another 5-10 minutes or until the raw smell of the puree disappears.
  8. Add sugar and cook for another 5 minutes.
  9. Drop in the paneer gently cook for another 3 mins.
  10. Lower the flame and let simmer.
  11. Then add the heavy cream and mix well.
  12. If raisins are used, fry them lightly in ghee separately and add to the gravy.
  13. Recipe Courtesy:

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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