Paneer Makhani is a popular North Indian dish known for its rich, creamy, and mildly spiced tomato-based gravy. The name "Makhani" comes from the Hindi word "Makkhan," which means butter. This dish is also called "Paneer Butter Masala" because it is made with butter, cream, and soft paneer (Indian cottage cheese). Paneer Makhani has its roots in Punjabi cuisine, which is famous for its rich and flavorful dishes. It was inspired by the famous Butter Chicken, a dish created in the 1950s at a restaurant called Moti Mahal in Delhi. The chefs used leftover tandoori chicken and cooked it in a buttery tomato gravy, which later led to vegetarian variations like Paneer Makhani. Today, it is one of the most loved paneer dishes in India and is commonly served in restaurants and homes. This dish is perfect for special occasions and can be enjoyed with naan, Roti, Paratha Jeera Rice Pickles (Achar) or Steamed Rice, In this blog, you will learn how to make this delicious dish step by step, with tips to get the perfect taste and texture.
_11zon.jpg "Paneer Makhani Recipe | Paneer Butter Masala (Easy & Tasty)")
To make Paneer Makhani, first, prepare the gravy. Heat butter in a pan and sauté chopped ginger and garlic until they smell good. Add chopped or pureed tomatoes along with spices like turmeric, red chili powder, garam masala, and salt. Cook the tomatoes until they turn soft. Blend them into a smooth puree to make the gravy rich and creamy. Some recipes also add cashew paste to make the sauce thicker and tastier.
Next, pour the blended tomato mixture back into the pan. Add fresh cream and a little more butter to make the gravy smooth. Now, add the paneer cubes and gently mix them into the sauce. Let them cook for a few minutes to soak up the flavors. Finally, sprinkle some kasuri methi (dried fenugreek leaves) for extra aroma and taste. Paneer Makhani is best served with naan, Roti, Paratha Jeera Rice Pickles (Achar) or Steamed Rice. It is perfect for special occasions or a restaurant-style meal at home. Let’s get started on making this rich and tasty Paneer Makhani.
%20(33)_11zon.jpg "Paneer Makhani Recipe | Paneer Butter Masala (Easy & Tasty)")
Step 1:- Add 1 teaspoon chopped ginger and 1 teaspoon chopped garlic to the pan. Stir and cook for 1 minute until you smell a nice aroma. Do not let the garlic turn brown.
Step 1:- Add 3 large chopped tomatoes to the pan. If you are using cashew nuts (8 to 10 pieces), add them now. Cashews make the gravy creamy. Mix everything well.
(37)_11zon.jpg "Paneer Makhani Recipe | Paneer Butter Masala (Easy & Tasty)")
Step 1:- Let the tomatoes cook for 5-7 minutes on medium heat. Stir occasionally so they do not stick to the pan. Cook until the tomatoes become soft and mushy.
Step 1:- Turn off the heat and let the tomato mixture cool for 5 minutes. This helps in easy blending.
Step 1:- Transfer the cooked tomato mixture into a blender. Add ½ cup water to help blend smoothly. Blend until you get a fine, smooth puree. Make sure there are no chunks left.
%20(38)_11zon.jpg "Paneer Makhani Recipe | Paneer Butter Masala (Easy & Tasty)")
Step 1:- Pour the smooth tomato puree into a bowl. Keep it aside to use later in the gravy. Now your tomato puree is ready for making the rich and creamy Paneer Makhani gravy.
(35)_11zon.jpg "Paneer Makhani Recipe | Paneer Butter Masala (Easy & Tasty)")
%20(34)_11zon.jpg "Step 1:- Now, add the following spices one by one:- ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala and Salt as per taste. Mix everything well so the spices blend into the gravy.")
%20(31)_11zon.jpg "Step 1:- Now, add the following spices one by one:- ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala and Salt as per taste. Mix everything well so the spices blend into the gravy.")
Step 1:- Keep stirring and cook for another 5 minutes. You will see the oil or butter start to separate from the gravy. This means the spices are cooked properly, and the gravy is ready for the next step.
(32)_11zon.jpg "Step 1:- Now, add the following spices one by one:- ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala and Salt as per taste. Mix everything well so the spices blend into the gravy.")
Step 1:- Taste the gravy and adjust salt or spice if needed. If the gravy is too thick, add a little water (2-3 tablespoons) and mix well.
(28)_11zon.jpg "Step 1:- Now, add the following spices one by one:- ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala and Salt as per taste. Mix everything well so the spices blend into the gravy.")
(30)_11zon.jpg "Step 1:- Now, add the following spices one by one:- ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala and Salt as per taste. Mix everything well so the spices blend into the gravy.")
Step 1:- Add 1 tablespoon butter for extra richness and flavor. Stir gently so the butter melts into the gravy. Let the gravy cook for 2-3 minutes on low heat. Stir occasionally to keep it smooth.
Step 1:- Gently add 250g paneer cubes into the gravy. Mix carefully so the paneer does not break. Let the paneer cook in the gravy for 3-5 minutes on low heat. This allows the paneer to absorb all the creamy and buttery flavors.
(27)_11zon%20(1).jpg "Step 1:- Now, add the following spices one by one:- ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala and Salt as per taste. Mix everything well so the spices blend into the gravy.")
Step 1:- Crush 1 teaspoon kasuri methi (dried fenugreek leaves) between your hands. Sprinkle it on top of the gravy for extra taste and a restaurant-style aroma.
(26)_11zon.jpg "Step 1:- Now, add the following spices one by one:- ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala and Salt as per taste. Mix everything well so the spices blend into the gravy.")
Step 1:- Give the dish a final gentle stir. Turn off the heat and let it rest for 1 minute before serving.
%20(25)_11zon.jpg "Step 1:- Now, add the following spices one by one:- ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala and Salt as per taste. Mix everything well so the spices blend into the gravy.")
Now, your Paneer Makhani is ready to serve. Enjoy this creamy and delicious dish with naan, roti, paratha, jeera rice, or steamed rice.
1. With Indian Breads:- Paneer Makhani tastes best with soft and warm bread. Here are some options:
1. Use Fresh and Soft Paneer:- Always use fresh paneer for the best taste and texture. If store-bought paneer is hard, soak it in warm water for 10 minutes to make it soft.
2. Use Ripe and Red Tomatoes:- The key to a rich and flavorful gravy is fresh, red, and ripe tomatoes. Avoid sour or unripe tomatoes, as they will make the gravy tangy.
3. Blend the Gravy Well:- To get a smooth and creamy gravy, blend the cooked tomatoes properly. Strain the tomato puree if you want a silky texture like in restaurants.
4. Do Not Overcook the Paneer:- Add paneer towards the end of cooking. Cook it for just 3-5 minutes, or else it will turn hard and chewy.
5. Use Butter and Cream for a Rich Taste:- Butter and fresh cream are the main ingredients that give Paneer Makhani its signature creamy and buttery flavor. Do not skip them, but you can adjust the amount based on your preference.
6. Kasuri Methi for Authentic Flavor:- Always add crushed kasuri methi (dried fenugreek leaves) at the end for a restaurant-style aroma and taste. Do not add too much, as it has a strong flavor.
7. Cook Until Oil Separates:- After adding spices, cook the gravy until oil or butter starts to separate. This step ensures the spices are well-cooked and enhance the taste of the dish.
8. Adjust Spice and Sweetness:- Paneer Makhani has a mild and slightly sweet taste. If the gravy is too spicy, add a little sugar or honey to balance the flavors.
9. Make it Vegan (Dairy-Free Option):- Replace paneer with tofu for a vegan version. Use coconut milk or cashew cream instead of fresh cream for a dairy-free alternative.
10. Serve Hot for the Best Taste:- Paneer Makhani tastes best when served fresh and hot. Reheat it on low heat before serving and add a little water if it becomes too thick.
Follow these pro tips, and your Paneer Makhani will always turn out delicious, rich and creamy.
How to Store Paneer Makhani
1. Cool Down the Dish:- Let the Paneer Makhani cool completely at room temperature before storing. Do not leave it outside for more than 2 hours, as it contains dairy.
2. Store in an Airtight Container:- Transfer the cooled Paneer Makhani to a clean, dry, and airtight container. This prevents the gravy from absorbing other odors from the fridge.
3. Refrigerate for Short-Term Storage:- Keep the container in the refrigerator if you plan to eat it within 2-3 days. Always use a spoon with dry and clean hands to take out portions.
4. Freeze for Long-Term Storage:- If you want to store it for a longer time, freeze it. Use a freezer-safe container or zip-lock bag and store for up to 1 month. It is best to freeze only the gravy and add fresh paneer when reheating.
How to Reheat Paneer Makhani
1. Reheat on the Stovetop (Best Method):- Pour the Paneer Makhani into a pan. Add 2-3 tablespoons of water or milk to adjust the consistency. Heat on low to medium flame, stirring occasionally. Cook for 3-5 minutes until it is hot and creamy again.
2. Reheat in the Microwave (Quick Method):- Transfer a portion to a microwave-safe bowl. Add 1-2 tablespoons of water or cream to keep it smooth. Cover the bowl and microwave for 1-2 minutes. Stir and heat for another 30 seconds if needed.
3. Thaw Frozen Paneer Makhani Properly:- If frozen, thaw it overnight in the refrigerator before reheating. Avoid heating frozen gravy directly, as it may not heat evenly.
Extra Tips for Storing and Reheating
Step 1: Cook the Tomatoes
Step 2: Prepare the Gravy
Step 3: Add Cream and Paneer
Step 4: Serve Hot
In this post, we have shared a step-by-step guide to help you prepare Paneer Makhani with ease. From cooking the tomatoes to making a velvety smooth gravy, each step ensures that the process is simple and enjoyable. We have also included helpful tips, such as how to make the gravy extra creamy, how to balance the spices, and how to get the perfect restaurant-style taste. Additionally, we have shared healthier variations and storage methods so you can enjoy this dish just the way you like it.
So, gather your ingredients, and start cooking this delightful treat today. Share your feedback and let us know how your Paneer Makhani turned out. Cooking at home not only gives you fresh and healthy food but also lets you enjoy the joy of making a delicious, restaurant-style dish with love and care. Happy cooking.
1. What spices are used in Paneer Makhani?
Ans:- Paneer Makhani is made with mild and aromatic spices. The common spices used are turmeric, red chili powder, garam masala, coriander powder, cumin powder, and kasuri methi (dried fenugreek leaves). These spices give the dish a warm, slightly sweet, and mildly spicy taste.
2. What goes well with Paneer Makhani?
Ans:- Paneer Makhani tastes best with naan, Roti, Paratha Jeera Rice Pickles (Achar) or Steamed Rice. It can also be served with salad, raita, or pickles for a complete meal.
3. What is another name for Paneer Makhani?
Ans:- Another name for Paneer Makhani is Paneer Butter Masala because it has a creamy and buttery tomato-based gravy made with butter and cream.
5. What are the health benefits of Paneer Makhani?
Ans:- Paneer Makhani is rich in protein from paneer, which helps in muscle growth and repair. It also contains calcium for strong bones and teeth. The spices used, like turmeric and cumin, help with digestion and immunity. Tomatoes provide Vitamin C, which is good for the skin and overall health.
6. Can we add milk to paneer gravy?
Ans:- Yes, you can add milk to paneer gravy. It makes the dish lighter and less creamy, which is a good option if you want a healthier version. Milk also adds a mild sweetness to balance the flavors.
7. Is Paneer Makhani healthy?
Ans:- Paneer Makhani is healthy in moderation. It is high in protein, calcium, and vitamins, but also contains butter and cream, which add fat and calories. To make it healthier, you can use less butter and cream or replace them with milk or yogurt.
_11zon.jpg "Paneer Makhani Recipe | Paneer Butter Masala (Easy & Tasty)")
What is Paneer Makhani | Paneer Butter Masala
Paneer Makhani is a creamy and tasty Indian dish made with soft paneer (Indian cottage cheese) cooked in a buttery tomato-based gravy. It has a mild, slightly sweet taste and a smooth texture. This dish is easy to make at home using simple ingredients like paneer, tomatoes, butter, cream, and mild spices.To make Paneer Makhani, first, prepare the gravy. Heat butter in a pan and sauté chopped ginger and garlic until they smell good. Add chopped or pureed tomatoes along with spices like turmeric, red chili powder, garam masala, and salt. Cook the tomatoes until they turn soft. Blend them into a smooth puree to make the gravy rich and creamy. Some recipes also add cashew paste to make the sauce thicker and tastier.
Next, pour the blended tomato mixture back into the pan. Add fresh cream and a little more butter to make the gravy smooth. Now, add the paneer cubes and gently mix them into the sauce. Let them cook for a few minutes to soak up the flavors. Finally, sprinkle some kasuri methi (dried fenugreek leaves) for extra aroma and taste. Paneer Makhani is best served with naan, Roti, Paratha Jeera Rice Pickles (Achar) or Steamed Rice. It is perfect for special occasions or a restaurant-style meal at home. Let’s get started on making this rich and tasty Paneer Makhani.
How to Make Paneer Makhani | Paneer Butter Masala
Paneer Makhani, also known as Paneer Butter Masala, is a rich and creamy Indian dish made with soft paneer cubes cooked in a buttery tomato-based gravy. Fresh cream and butter give it a restaurant-style taste, making it one of the most loved paneer dishes. Let’s learn how to make this delicious and easy Paneer Makhani at home.Cook the Tomatoes
Step 1:- Take a pan and place it on medium heat. Add 1 tablespoon butter and 1 tablespoon oil to the pan. Let the butter melt completely.%20(33)_11zon.jpg "Paneer Makhani Recipe | Paneer Butter Masala (Easy & Tasty)")
Step 1:- Add 1 teaspoon chopped ginger and 1 teaspoon chopped garlic to the pan. Stir and cook for 1 minute until you smell a nice aroma. Do not let the garlic turn brown.
Step 1:- Add 3 large chopped tomatoes to the pan. If you are using cashew nuts (8 to 10 pieces), add them now. Cashews make the gravy creamy. Mix everything well.
(37)_11zon.jpg "Paneer Makhani Recipe | Paneer Butter Masala (Easy & Tasty)")
Step 1:- Let the tomatoes cook for 5-7 minutes on medium heat. Stir occasionally so they do not stick to the pan. Cook until the tomatoes become soft and mushy.
Step 1:- Turn off the heat and let the tomato mixture cool for 5 minutes. This helps in easy blending.
Step 1:- Transfer the cooked tomato mixture into a blender. Add ½ cup water to help blend smoothly. Blend until you get a fine, smooth puree. Make sure there are no chunks left.
%20(38)_11zon.jpg "Paneer Makhani Recipe | Paneer Butter Masala (Easy & Tasty)")
Step 1:- Pour the smooth tomato puree into a bowl. Keep it aside to use later in the gravy. Now your tomato puree is ready for making the rich and creamy Paneer Makhani gravy.
(35)_11zon.jpg "Paneer Makhani Recipe | Paneer Butter Masala (Easy & Tasty)")
Prepare the Gravy
Step 1:- Place a pan on medium heat. Add 1 tablespoon butter and let it melt completely. Now, add the following spices one by one:- ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala and Salt as per taste. Mix everything well so the spices blend into the gravy.%20(34)_11zon.jpg "Step 1:- Now, add the following spices one by one:- ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala and Salt as per taste. Mix everything well so the spices blend into the gravy.")
Step 1:- Pour the blended tomato puree (from Step 1) into the pan. Stir well to mix it with the butter. Let the tomato puree cook for 5 minutes on medium heat. Stir occasionally to prevent sticking. You will notice the puree becoming thicker as it cooks.
%20(31)_11zon.jpg "Step 1:- Now, add the following spices one by one:- ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala and Salt as per taste. Mix everything well so the spices blend into the gravy.")
Step 1:- Keep stirring and cook for another 5 minutes. You will see the oil or butter start to separate from the gravy. This means the spices are cooked properly, and the gravy is ready for the next step.
(32)_11zon.jpg "Step 1:- Now, add the following spices one by one:- ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala and Salt as per taste. Mix everything well so the spices blend into the gravy.")
Step 1:- Taste the gravy and adjust salt or spice if needed. If the gravy is too thick, add a little water (2-3 tablespoons) and mix well.
(28)_11zon.jpg "Step 1:- Now, add the following spices one by one:- ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala and Salt as per taste. Mix everything well so the spices blend into the gravy.")
Add Cream and Paneer
Step 1:- Pour ¼ cup fresh cream into the gravy. Stir well to mix the cream with the tomato gravy. This makes the gravy smooth, rich, and creamy.(30)_11zon.jpg "Step 1:- Now, add the following spices one by one:- ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala and Salt as per taste. Mix everything well so the spices blend into the gravy.")
Step 1:- Add 1 tablespoon butter for extra richness and flavor. Stir gently so the butter melts into the gravy. Let the gravy cook for 2-3 minutes on low heat. Stir occasionally to keep it smooth.
Step 1:- Gently add 250g paneer cubes into the gravy. Mix carefully so the paneer does not break. Let the paneer cook in the gravy for 3-5 minutes on low heat. This allows the paneer to absorb all the creamy and buttery flavors.
(27)_11zon%20(1).jpg "Step 1:- Now, add the following spices one by one:- ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala and Salt as per taste. Mix everything well so the spices blend into the gravy.")
Step 1:- Crush 1 teaspoon kasuri methi (dried fenugreek leaves) between your hands. Sprinkle it on top of the gravy for extra taste and a restaurant-style aroma.
(26)_11zon.jpg "Step 1:- Now, add the following spices one by one:- ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala and Salt as per taste. Mix everything well so the spices blend into the gravy.")
Step 1:- Give the dish a final gentle stir. Turn off the heat and let it rest for 1 minute before serving.
%20(25)_11zon.jpg "Step 1:- Now, add the following spices one by one:- ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala and Salt as per taste. Mix everything well so the spices blend into the gravy.")
Now, your Paneer Makhani is ready to serve. Enjoy this creamy and delicious dish with naan, roti, paratha, jeera rice, or steamed rice.
Serving Suggestions
Paneer Makhani is a rich, creamy, and flavorful dish that pairs well with different types of Indian bread and rice. Here are some great ways to enjoy it:1. With Indian Breads:- Paneer Makhani tastes best with soft and warm bread. Here are some options:
- Naan – Buttery, soft, and fluffy Indian bread, perfect for dipping into the creamy gravy.
- Tandoori Roti – A whole wheat flatbread, slightly crispy and great for scooping up the sauce.
- Paratha – A flaky, layered flatbread that adds extra taste to the meal.
- Chapati (Roti) – A simple and healthy whole wheat flatbread that goes well with the creamy curry.
- Jeera Rice – Fragrant basmati rice cooked with cumin seeds, adding a subtle spicy flavor.
- Steamed Rice – Plain white rice balances the rich and creamy texture of the gravy.
- Ghee Rice – Rice cooked with ghee (clarified butter) for extra richness.
- Pulao – Lightly spiced rice with peas or vegetables for a more flavorful meal.
- Onion Salad – Sliced onions with a squeeze of lemon and a sprinkle of salt.
- Pickles (Achar) – Spicy Indian pickles add a tangy kick to the dish.
- Raita – Yogurt mixed with cucumber, onions, or boondi to cool down the spice.
No matter how you serve it, Paneer Makhani is a dish that everyone will love.
My Other Delicious Popular Paneer Recipes
- Paneer Bhurji Recipe
- Palak Paneer Recipe
- Chilli Paneer Recipe
- Shahi Paneer Recipe
- Matar Paneer Recipe
- Kadai Paneer Recipe
- Paneer Pakora Recipe
- Paneer Tikka Masala (Easy Make Restaurant Style)
Pro Tips
Follow these simple tips to make your Paneer Makhani taste just like a restaurant-style dish.1. Use Fresh and Soft Paneer:- Always use fresh paneer for the best taste and texture. If store-bought paneer is hard, soak it in warm water for 10 minutes to make it soft.
2. Use Ripe and Red Tomatoes:- The key to a rich and flavorful gravy is fresh, red, and ripe tomatoes. Avoid sour or unripe tomatoes, as they will make the gravy tangy.
3. Blend the Gravy Well:- To get a smooth and creamy gravy, blend the cooked tomatoes properly. Strain the tomato puree if you want a silky texture like in restaurants.
4. Do Not Overcook the Paneer:- Add paneer towards the end of cooking. Cook it for just 3-5 minutes, or else it will turn hard and chewy.
5. Use Butter and Cream for a Rich Taste:- Butter and fresh cream are the main ingredients that give Paneer Makhani its signature creamy and buttery flavor. Do not skip them, but you can adjust the amount based on your preference.
6. Kasuri Methi for Authentic Flavor:- Always add crushed kasuri methi (dried fenugreek leaves) at the end for a restaurant-style aroma and taste. Do not add too much, as it has a strong flavor.
7. Cook Until Oil Separates:- After adding spices, cook the gravy until oil or butter starts to separate. This step ensures the spices are well-cooked and enhance the taste of the dish.
8. Adjust Spice and Sweetness:- Paneer Makhani has a mild and slightly sweet taste. If the gravy is too spicy, add a little sugar or honey to balance the flavors.
9. Make it Vegan (Dairy-Free Option):- Replace paneer with tofu for a vegan version. Use coconut milk or cashew cream instead of fresh cream for a dairy-free alternative.
10. Serve Hot for the Best Taste:- Paneer Makhani tastes best when served fresh and hot. Reheat it on low heat before serving and add a little water if it becomes too thick.
Follow these pro tips, and your Paneer Makhani will always turn out delicious, rich and creamy.
Nutrition Facts
Paneer Makhani is a rich and creamy dish that provides a balanced mix of proteins, healthy fats, and essential vitamins and minerals. Here’s a detailed breakdown of its nutritional value per serving.
| Nutrient | Amount per Serving | % Daily Value (Based on a 2,000-Calorie Diet) | Health Benefits |
|---|---|---|---|
| Calories | 400-450 kcal | 22% | Provides energy and keeps you full. |
| Protein | 16 g | 32% | Paneer is a rich source of protein for muscle growth and repair. |
| Carbohydrates | 20 g | 7% | Provides energy for daily activities. |
| - Dietary Fiber | 3 g | 12% | Aids digestion and promotes gut health. |
| - Sugars | 4 g | - | Naturally present in tomatoes and cream. |
| Total Fat | 30 g | 46% | Healthy fats provide energy and support body functions. |
| - Saturated Fat | 12 g | 60% | Comes from butter, cream, and paneer; should be consumed in moderation. |
| Cholesterol | 35 mg | 12% | Comes from dairy; moderate intake is recommended. |
| Sodium | 500 mg | 21% | Well-seasoned dish; reducing extra salt can help balance intake. |
| Potassium | 250 mg | 7% | Helps regulate fluid balance and muscle function. |
| Calcium | 300 mg | 30% | Essential for strong bones and teeth, mainly from paneer. |
| Iron | 3 mg | 17% | Supports oxygen transport and energy production. |
| Vitamin A | 400 IU | 8% | Supports vision health and immunity, found in butter and tomatoes. |
| Vitamin C | 5 mg | 6% | Boosts immunity and helps in iron absorption. |
| Vitamin D | 15 IU | 3% | Supports calcium absorption and bone health. |
| Vitamin E | 1 mg | 7% | Acts as an antioxidant, protecting cells from damage. |
| Vitamin B6 | 0.3 mg | 15% | Helps brain function and neurotransmitter production. |
| Folate (B9) | 40 mcg | 10% | Important for cell function and tissue repair. |
| Vitamin B12 | 0.6 mcg | 25% | Supports nerve health and red blood cell production. |
| Magnesium | 50 mg | 12% | Helps with muscle relaxation and overall metabolism. |
| Phosphorus | 150 mg | 15% | Essential for strong bones and energy production. |
| Zinc | 1.5 mg | 12% | Boosts immunity and supports wound healing. |
| Copper | 0.2 mg | 10% | Helps in iron absorption and supports red blood cell production. |
| Selenium | 8 mcg | 14% | Aids thyroid function and reduces oxidative stress. |
| Manganese | 0.5 mg | 18% | Supports metabolism and bone health, mainly from spices like cumin and coriander. |
Enjoy this delicious and wholesome meal with roti, naan, or rice while maintaining a healthy lifestyle.
Store and Reheat Process
If you have leftover Paneer Makhani, you can store and reheat it properly to enjoy later. Follow these simple steps to keep it fresh and delicious.How to Store Paneer Makhani
1. Cool Down the Dish:- Let the Paneer Makhani cool completely at room temperature before storing. Do not leave it outside for more than 2 hours, as it contains dairy.
2. Store in an Airtight Container:- Transfer the cooled Paneer Makhani to a clean, dry, and airtight container. This prevents the gravy from absorbing other odors from the fridge.
3. Refrigerate for Short-Term Storage:- Keep the container in the refrigerator if you plan to eat it within 2-3 days. Always use a spoon with dry and clean hands to take out portions.
4. Freeze for Long-Term Storage:- If you want to store it for a longer time, freeze it. Use a freezer-safe container or zip-lock bag and store for up to 1 month. It is best to freeze only the gravy and add fresh paneer when reheating.
How to Reheat Paneer Makhani
1. Reheat on the Stovetop (Best Method):- Pour the Paneer Makhani into a pan. Add 2-3 tablespoons of water or milk to adjust the consistency. Heat on low to medium flame, stirring occasionally. Cook for 3-5 minutes until it is hot and creamy again.
2. Reheat in the Microwave (Quick Method):- Transfer a portion to a microwave-safe bowl. Add 1-2 tablespoons of water or cream to keep it smooth. Cover the bowl and microwave for 1-2 minutes. Stir and heat for another 30 seconds if needed.
3. Thaw Frozen Paneer Makhani Properly:- If frozen, thaw it overnight in the refrigerator before reheating. Avoid heating frozen gravy directly, as it may not heat evenly.
Extra Tips for Storing and Reheating
- Do not overheat the paneer, as it can become chewy.
- Always reheat only the portion you will eat to keep the rest fresh.
- If the gravy becomes too thick, add a little warm water, milk, or cream to adjust the texture.
- Do not refreeze once thawed, as it may affect the taste and texture.
Recipe Card
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Paneer Makhani Recipe | Paneer Butter Masala
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes
1 Cup= 240 ml, 1 Tablespoon = 15ml, 1 Teaspoon = 5ml
Ingredients
For the Paneer:
- Paneer – 250g (cut into cubes)
For the Gravy:
- Butter – 2 tablespoons
- Oil – 1 tablespoon
- Ginger – 1 teaspoon (chopped)
- Garlic – 1 teaspoon (chopped)
- Tomatoes – 3 large (chopped or pureed)
- Cashew nuts – 8 to 10 (optional, for a creamy texture)
- Water – ½ cup (for blending)
Spices:
- Turmeric powder – ½ teaspoon
- Red chili powder – 1 teaspoon
- Garam masala – 1 teaspoon
- Salt – as per taste
- Kasuri methi (dried fenugreek leaves) – 1 teaspoon (crushed)
For Creamy Texture:
- Fresh cream – ¼ cup
- More butter – 1 tablespoon (for extra richness)
For Garnishing:
- Fresh coriander leaves – 1 tablespoon (chopped, optional)
Step by Step Instructions
- Heat 1 tablespoon butter and 1 tablespoon oil in a pan.
- Add chopped ginger and garlic. Sauté for 1 minute until fragrant.
- Add chopped tomatoes and cashew nuts (if using). Mix well.
- Cook for 5-7 minutes until the tomatoes turn soft.
- Turn off the heat and let the mixture cool slightly.
- Blend everything into a smooth puree with ½ cup water. Keep it aside.
- Heat 1 tablespoon butter in the same pan.
- Add the blended tomato puree and cook for 5 minutes on medium heat.
- Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
- Stir and cook until the oil separates from the gravy (about 5 minutes).
- Pour in fresh cream and 1 tablespoon butter. Stir well to make the gravy smooth.
- Add paneer cubes and mix gently. Let them cook for 3-5 minutes.
- Sprinkle kasuri methi on top and mix lightly.
- Turn off the heat and let the curry rest for a minute.
- Garnish with fresh coriander leaves if desired.
- Serve hot with naan, roti, paratha, jeera rice, or steamed rice.
Enjoy your rich, creamy, and tasty Paneer Makhani at home.
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Conclusion
Paneer Makhani is a perfect combination of rich flavors and creamy textures. This restaurant-style recipe features soft paneer cubes cooked in a buttery, tomato-based gravy that is smooth, mildly spiced, and full of delicious flavors. Whether you're making it for a family dinner or a special occasion, this dish is sure to be a crowd-pleaser.In this post, we have shared a step-by-step guide to help you prepare Paneer Makhani with ease. From cooking the tomatoes to making a velvety smooth gravy, each step ensures that the process is simple and enjoyable. We have also included helpful tips, such as how to make the gravy extra creamy, how to balance the spices, and how to get the perfect restaurant-style taste. Additionally, we have shared healthier variations and storage methods so you can enjoy this dish just the way you like it.
So, gather your ingredients, and start cooking this delightful treat today. Share your feedback and let us know how your Paneer Makhani turned out. Cooking at home not only gives you fresh and healthy food but also lets you enjoy the joy of making a delicious, restaurant-style dish with love and care. Happy cooking.
Frequently Asked question (FAQs)
1. What spices are used in Paneer Makhani?
Ans:- Paneer Makhani is made with mild and aromatic spices. The common spices used are turmeric, red chili powder, garam masala, coriander powder, cumin powder, and kasuri methi (dried fenugreek leaves). These spices give the dish a warm, slightly sweet, and mildly spicy taste.
2. What goes well with Paneer Makhani?
Ans:- Paneer Makhani tastes best with naan, Roti, Paratha Jeera Rice Pickles (Achar) or Steamed Rice. It can also be served with salad, raita, or pickles for a complete meal.
3. What is another name for Paneer Makhani?
Ans:- Another name for Paneer Makhani is Paneer Butter Masala because it has a creamy and buttery tomato-based gravy made with butter and cream.
5. What are the health benefits of Paneer Makhani?
Ans:- Paneer Makhani is rich in protein from paneer, which helps in muscle growth and repair. It also contains calcium for strong bones and teeth. The spices used, like turmeric and cumin, help with digestion and immunity. Tomatoes provide Vitamin C, which is good for the skin and overall health.
6. Can we add milk to paneer gravy?
Ans:- Yes, you can add milk to paneer gravy. It makes the dish lighter and less creamy, which is a good option if you want a healthier version. Milk also adds a mild sweetness to balance the flavors.
7. Is Paneer Makhani healthy?
Ans:- Paneer Makhani is healthy in moderation. It is high in protein, calcium, and vitamins, but also contains butter and cream, which add fat and calories. To make it healthier, you can use less butter and cream or replace them with milk or yogurt.
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