Creamy Paneer Makhani Recipe

Paneer Makhani, also known as Butter Paneer, is a beloved North Indian dish celebrated for its rich, creamy texture and mild yet aromatic flavor profile. A staple in restaurants and festive meals, this vegetarian delicacy owes its origin to Punjabi cuisine, particularly from the culinary traditions of post-partition Delhi where butter-based gravies became synonymous with indulgence.

Origins and Significance

The word makhani comes from makhan, meaning butter, indicating the dish’s characteristic buttery, tomato-rich gravy. Originally a variation of the famed murgh makhani (butter chicken), Paneer Makhani was developed as a vegetarian alternative. It reflects the culinary fusion of Mughlai richness and Punjabi heartiness. Its popularity spread rapidly across India and abroad due to its mild spices and velvety finish, making it especially accessible to a global palate.

Key Characteristics

Paneer Makhani is defined by its silky tomato-based sauce, infused with butter, cream, and a careful selection of spices like garam masala, kasuri methi (dried fenugreek), and cardamom. Unlike many spicy Indian curries, its flavour leans toward sweetness and subtle heat. The paneer (Indian cottage cheese) is often lightly pan-fried or simmered directly in the sauce, allowing it to soak up the flavours.

It pairs beautifully with naan, roti, or jeera rice, making it a versatile dish suitable for both casual dinners and grand feasts.

Paneer Makhani Recipe

Ingredients:

• 200g paneer (cubed)
• 3 large tomatoes (pureed)
• 1 tbsp ginger-garlic paste
• 2 tbsp butter
• 1 tbsp oil
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tbsp kasuri methi (crushed)
• 2 tbsp fresh cream
• Salt to taste
• 1 tsp sugar (optional)
• Fresh coriander for garnish

Instructions:

1. Heat oil and 1 tbsp butter in a pan. Add cumin seeds.
2. Sauté ginger-garlic paste until aromatic.
3. Add tomato puree, turmeric, chili powder, and salt. Cook until the oil separates.
4. Stir in garam masala and kasuri methi.
5. Add cream and sugar. Mix well.
6. Gently add paneer cubes. Simmer for 5–7 minutes.
7. Add remaining butter and garnish with coriander.

Serve hot with naan or basmati rice.