Traditional Paneer Makhani

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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

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