Paneer Makhani

Paneer Makhani…also dubbed Paneer Butter Masala, is an all-time favorite dish. It is probably the first ‘North Indian’ dish I came to love. It was one of the dishes that was never made at home, and was the ubiquitous choice when we went to restaurants for dinner. And, even feels special when I make this with the rich creamy gravy and the soft paneer. I have tried to cut back on the butter and milk compared to restaurant varieties, but still managed to keep it tasting delicious.

1 cup cubed paneer
1 tsp butter
2 tsp oil
2 onions chopped
2 tomatoes chopped
1 tbsp ginger garlic paste
1 tbsp tomato paste
2 tbsp cashews
1/2 tsp turmeric powder
1/2 tsp ground cumin
1 tsp kashmiri chilli powder
1 tsp garam masala
1 tsp sugar
1 tbsp kasuri methi
1/4 cup fat-free half and half
salt to taste
Heat 1 tsp oil over medium heat. Add the cubed paneer and saute until golden brown. Remove and set aside. In the same pan add the chopped onion and fry until slightly golden brown and caramelized. Remove let cool. Grind into a paste along with the ginger garlic paste, cashews, cumin powder, kashmiri chilli powder and garam masala.

Heat the remaining oil in a pan. Add the ground paste and fry until the raw flavors of the spices are cooked and the oil seperates. Meanwhile puree the tomatoes. Add the tomato puree and cook for another 10 minutes.(Splattering at this stage is normal, take caution and cover the pan.) Add the tomato paste, turmeric, sugar and salt to taste. Add the half and half and paneer and enough water to bring it to the consistency of choice. Let it come to a boil, sprinkle with the kasuri methi and the tsp of butter. Serve hot with phulkas or naan.

Verdict: Rich, creamy and buttery with the tartness from the tomatoes complimented beautifully with the slight sweetness from the sugar. When you top the tsp of butter over the curry, just before serving it, it makes it tastes really buttery and rich and compensates for the less oil/butter you’ve used in the dish.

Sending this to ‘Show me the Curry‘ Event.

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  1. Krithi Karthi

    Denny, I tried this and it tasted absolutely great!!
    Since I didn’t have half-and-half in hand i substituted it with one cup of milk(2%) and it was still superb.. Thanks for a wonderful recipe!!

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