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Traditional Paneer Makhani Recipe

Traditional Paneer Makhani is a popular Indian Side-Dish
Author :
On :
Tuesday, 25 July, 2017
Category :
Festive Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Slow-Cooked Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • Paneer (cubed) - 25 pieces
  • Peas, carrot, potato, Corn - 1.5 cups
  • Coriander powder - 1 tsp
  • Chilli powder - 3 tsp
  • Turmeric powder - 3 tsp
  • Cashewnuts - 1 cup
  • Onions, finely chopped - 2
  • Tomato, chopped - 1
  • Heavy Cream - less than 1/4 cup
  • Cinnamon - a very small stick
  • Cloves -2
  • Bay Leaves (dried) - 3
  • Fenugreek seeds - 1 tsp
  • Cumin - 2 pinches
  • Cardamom (skinned) and crushed - 2
  • Garam Masala - 1 pinch for garnishing
  • How to Make Traditional Paneer Makhani:

    1. In a pan, heat oil and put cumin, bay leaves.
    2. When the cumin sputters, put the fenugreek seeds, cardamom, cloves and cinnamon.
    3. When the fenugreek seeds turn golden brown, put the tomato.
    4. Saute the tomato till it is soft, add the cashews and saute for about 10 mins. Grind it and keep it aside.
    5. Saute the onions and when they become transluscent, add turmeric, coriander powder, chilli powder and some salt. Grind it along with the above paste.
    6. Boil the vegetables in a pan with salt, turmeric and water almost covering the vegetables.
    7. Boil the paste with 1/2 cup water and add the boiled vegetables to it.
    8. Fry the paneer in ghee until golden brown. Put it in cold water for about a minute and then squeeze the water out.
    9. Finally add the paneer cubes to the boiling vegetable and the paste and let it boil in low flame.
    10. Add about half of the heavy cream.
    11. Turn it off, garnish it with garam masala and pour the rest of the cream on the top before serving.


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