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Creamy Indian Paneer Makhani

Name: Creamy Indian Paneer Makhani
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 250g paneer, cubed; 2 tbsp yogurt; 1 tsp ginger-garlic paste; 1/2 tsp turmeric powder; 1/2 tsp red chili powder; Salt, to taste; 4 large tomatoes, roughly chopped; 1 large onion, finely chopped; 2 tbsp cashews; 1 tbsp butter; 2 tbsp cream; 1 tsp sugar; 1/2 tsp garam masala; 1/2 tsp Kashmiri red chili powder; 1/2 tsp dried fenugreek leaves, crushed; Salt, to taste; 1 tbsp butter; 1 tsp cumin seeds; 2 green cardamom pods; 1-inch cinnamon stick; Fresh coriander leaves, chopped; 1 tbsp cream, drizzle

Indulge in the luxurious taste of paneer Makhani, a classic Indian dish featuring tender paneer cubes in a creamy, spiced tomato and cashew sauce.

5(345 reviews)

·By Ethan Brooks·September 19, 2025

Creamy Indian Paneer Makhani — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Paneer Marinade

For the Tomato-Cashew Gravy

For the Tempering

For Garnish

Nutrition

Per serving

Calories: 304 kcal
Protein: 12.75 g
Carbs: 19 g
Fat: 24.75 g
Fiber: 2.5 g

Whole recipe

Total

Calories: 1214 kcal
Protein: 51 g
Carbs: 76 g
Fat: 99 g
Fiber: 10 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
250g paneer cubed	625	40	19	50	0
2 tbsp yogurt	20	1	2	1	0
1 tsp ginger-garlic paste	5	0	1	0	0
1/2 tsp turmeric powder	4	0	1	0	1
1/2 tsp red chili powder	4	0	1	0	0
Salt to taste	0	0	0	0	0
4 large tomatoes roughly chopped	100	4	20	1	5
1 large onion finely chopped	60	2	14	0	3
2 tbsp cashews	100	3	9	8	1
1 tbsp butter	102	0	0	12	0
2 tbsp cream	104	1	2	11	0
1 tsp sugar	16	0	4	0	0
1/2 tsp garam masala	3	0	1	0	1
1/2 tsp Kashmiri red chili powder	4	0	1	0	0
1/2 tsp dried fenugreek leaves crushed	1	0	0	0	0
Salt to taste	0	0	0	0	0
1 tbsp butter	102	0	0	12	0
1 tsp cumin seeds	8	0	1	0	0
2 green cardamom pods	2	0	0	0	0
1-inch cinnamon stick	1	0	0	0	0
Fresh coriander leaves chopped	1	0	0	0	0
1 tbsp cream drizzle	52	0	1	5	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Paneer

1
Combine marinade ingredients
In a bowl, combine yogurt, ginger-garlic paste, turmeric, red chili powder, and salt.
2
Coat paneer cubes
Add paneer cubes and gently mix until well-coated.
3
Refrigerate
Let marinate for 30 minutes in the refrigerator.

Preparing the Gravy

1
Sauté onions
Heat 1 tbsp butter in a saucepan, then sauté onions until translucent.
2
Cook tomatoes and cashews
Add tomatoes and cashews, cooking until tomatoes soften.
3
Blend mixture
Cool the mixture briefly, then blend to a smooth paste.
Tip: Ensure the cashew-tomato blend is silky smooth to avoid a gritty texture. Strain the blend to remove any residual pieces for a finer sauce.

How to Make Creamy Indian Paneer Makhani

Total time: 2 h · Yields 4 servings

1
Simmer the gravy
In the same saucepan, return the blended paste and cook over medium heat. Add sugar, garam masala, salt, and red chili powder.
2
Finish with cream and fenugreek
Stir in cream and crushed fenugreek leaves, blending flavors nicely.
3
Add paneer and simmer
Add marinated paneer and simmer gently to infuse the flavors.