This paneer makhani recipe gives you a rich, restaurant-style result without spending much time at the stove. The base is built from tomato puree, ginger garlic paste and butter, with garlic chilli sauce and Kashmiri red chilli powder giving it colour and mild heat. A spoonful of sugar balances the acidity of the tomatoes, and cream stirred in at the end rounds out the sauce. The paneer cubes go in last and simmer gently for just a few minutes, keeping them tender. It works well for both beginners and experienced cooks.
About the Recipe
There are very few steps between heating the pan and serving. The sauce comes together in about five minutes, and the paneer only needs three to four minutes of simmering once it goes in.
Kashmiri red chilli powder is worth using here. It gives the gravy a deep red colour without making it too spicy. The garlic chilli sauce adds a sharper heat, so adjust that quantity to taste.
Grated paneer as a garnish is a small detail, but it adds a nice texture on top.
Why You Will Love This Recipe
The strongest reason to make this recipe is the speed. From heating the oil to plating, you are looking at roughly 15 minutes. There is no blending, no long marination and no deep frying involved.
The sauce has a genuine buttery depth from the combination of butter, cream and tomato puree, and the green chilli keeps it from tasting flat.
If you have made Paneer Butter Masala before and found it too involved for a weeknight, this recipe gives you a similar comfort without the extra work.
Cooking Tips
The most common mistake is adding the paneer too early and then stirring it too often, which breaks the cubes apart. Add the paneer only after the sauce is ready and stir gently.
Keep the heat on low once the cream goes in. Cream can split at high heat.
If your tomato puree is very sharp, add the sugar gradually and taste as you go. Do not skip the butter as it is what gives the sauce its makhani character.
Top Tips
- Stir-fry the ginger garlic paste for only about 10 seconds on medium heat. Any longer and it can turn bitter.
- Add the paneer cubes last and stir gently with a spoon rather than a spatula to keep the cubes intact.
- Lower the flame before adding cream and do not let the sauce boil after that point.
- Kashmiri red chilli powder is mild and gives colour. If you substitute with regular chilli powder, use less.
- Taste the sauce before adding salt because garlic chilli sauce already contains salt.
- Grated paneer on top as garnish softens slightly from the steam and adds a nice texture contrast.
Serving and Storing Suggestions
Serve hot with naan, roti or steamed rice. A side of sliced onions and a wedge of lemon works well alongside.
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat gently on a low flame with a splash of water to loosen the sauce. Avoid microwaving on high as it can make the paneer rubbery.
This dish does not freeze well because cream-based sauces tend to separate on thawing.
Similar Recipes
- Paneer Butter Masala
- Paneer Tawa Masala
- Akbari Paneer
- Paneer in Cashew Nut Sauce
- Jahangiri Paneer Labaabdar
Nutrient Benefits
Paneer is a good source of protein and calcium, which makes it a useful ingredient in a vegetarian meal. The cream and butter contribute fat, so this is a reasonably filling dish even in a modest serving.
Tomato puree provides some vitamin C and vitamin A. Coriander leaves add a small amount of iron and vitamin K.
Paneer Makhani
Ingredients
- 250 g Paneer cut into cubes
- 250 g Tomato Puree
- 1 tbsp Butter
- 1 1/2 tsp Ginger Garlic Paste
- 1/2 tbsp Garlic Chilli Sauce
- 1/4 tsp Kashmiri Red Chilli Powder
- 1 tsp Sugar
- 2 tbsp Cream
- 1 Green Chilli
- 3 tsp Oil
- Salt as per taste
- handful Coriander Leaves chopped
For Garnish:
- Cream as required
- 1 tbsp Paneer grated
Instructions
- Heat oil in a pan.
- Add the ginger garlic paste and stir-fry for 10 seconds.
- Add chopped green chillies, tomato puree, red chilli powder, garlic chilli sauce and mix well.
- Cook for a minute.
- Add butter and sugar.
- Add little coriander leaves.
- Now add the paneer cubes and cream.
- Mix gently and simmer for 3 to 4 minutes.
- Garnish with coriander leaves, grated paneer and some cream.
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Frequently Asked Questions
Can I use fresh tomatoes instead of tomato puree?
You can, but you will need to blanch and blend the tomatoes first and then cook the puree down until it thickens before continuing with the recipe. Ready tomato puree saves time and gives a more consistent result. If your fresh tomatoes are very watery, the sauce may take longer to come together and the colour will be lighter.
What can I use instead of garlic chilli sauce?
If you do not have garlic chilli sauce, you can use a small amount of plain chilli sauce mixed with an extra half teaspoon of ginger garlic paste. The flavour will be slightly different but close enough. Adjust the quantity based on how spicy you want the dish.
My paneer cubes turned hard after cooking. What went wrong?
Paneer hardens when cooked on high heat for too long. This recipe asks you to simmer the paneer for only three to four minutes on low heat after adding it to the sauce. If you are using paneer straight from the refrigerator, let it come to room temperature first, or soak the cubes in warm water for five minutes before adding them to the pan.
Is paneer makhani the same as makhani paneer or paneer makhni?
Yes, paneer makhani, makhani paneer and paneer makhni all refer to the same style of dish where paneer is cooked in a buttery tomato-based sauce with cream. The spelling varies but the recipe is the same. This version is a quicker preparation that skips the onion base and uses ready tomato puree, so it comes together faster than some other versions.
Can I make this recipe without cream?
The cream gives the sauce its smooth, mild finish. Without it, the sauce will taste sharper and thinner. You can substitute with full-fat milk, though the result will be slightly less rich. Cashew paste blended with a little water is another option that gives body to the sauce without dairy cream.
