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Paneer Makhani
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4.85 from 13 votes

Paneer Makhani (Butter Paneer Masala)

Paneer in a creamy tomato gravy
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: paneer
Servings: 4
Calories: 309kcal


  • 12 to 14 whole cashews about 2 tbsp
  • 2 tbsp butter separated
  • 1 tbsp oil
  • ½ medium onion cut into four pieces
  • 2 tbsp roughly chopped ginger
  • 4 cloves garlic
  • 1 tbsp chopped green chili I usually use either jalapeno or serrano
  • 1 14.5 oz can whole peeled tomatoes
  • ½ tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp Aleppo pepper Kashmiri red chili powder or red paprika work too
  • ¼ tsp ground fenugreek seeds methi
  • ½ tsp sugar
  • ¾ tsp salt or to taste
  • 1 heaping tbsp dried fenugreek leaves kasoori methi
  • 8 oz chopped paneer either homemade or store bought will work just fine
  • cilantro for garnish optional


  • In a small bowl, soak the cashews in 1/4 cup of water. Set aside.
  • In a blender or a food processor, combine the onion, garlic, and ginger with 1/4 cup of water and process until you have a fine puree. (You may need to add a splash more water to get things moving)
  • Heat 1 tbsp butter and 1 tbsp oil in a 12 inch frying pan. Add the onion puree and chopped green chilies. Stirring often, cook on medium high heat for about 5 minutes until the puree thickens and starts to turn golden.
  • Meanwhile, using the same blender, puree the canned tomatoes. Add the tomato puree once the onions are cooked. Stir. Cook for about 10 to 12 minutes until the tomatoes form a thick jammy consistency. You will see the oil separating from the edges.
  • As the tomatoes are reducing, using the same blender as before, puree the cashews and the water they were soaking in. You should have a thick milky consistency. Set aside.
  • Add the garam masala, ground cumin, your choice of red chili powder, ground fenugreek seeds, and sugar. Mix well. Cook for a minute longer.
  • Add the cashew milk. Stir well. Cook for a minute.
  • Add 1 3/4 cup water. Stir well.
  • Add the dried fenugreek leaves and salt. Stir well.
  • Lower heat to medium. Add the paneer. Cook for 10 minutes.
  • Turn off the heat and stir in 1 tbsp of butter.
  • Garnish with cilantro and serve.


This recipe can be made up to two days ahead of time and refrigerated. Just reheat when ready to serve. In fact it actually tastes better the next day because the flavors have had a chance to permeate through the paneer.
Fenugreek seeds and dried fenugreek leaves are available at local Indian stores and easily available online. Don’t skip the dried fenugreek leaves in this recipe it’s an important flavor component.
Paneer is also available at Indian stores and often available at Whole Foods. But it’s really easy to make if you can’t.


Calories: 309kcal | Carbohydrates: 11g | Protein: 10g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 681mg | Potassium: 303mg | Fiber: 2g | Sugar: 4g | Vitamin A: 459IU | Vitamin C: 13mg | Calcium: 325mg | Iron: 2mg