Hey there, kitchen buddy! Ready to whip up something irresistibly rich and velvety? Let me introduce you to my go-to homemade Paneer Makhni — a dish that’s creamy, mildly spiced, and packed with flavor. Trust me, nothing beats the fresh, melt-in-your-mouth goodness of homemade paneer paired with that luscious tomato gravy.
Plus, it’s super quick to make using pantry staples — no need to wait for store-bought shortcuts to do your flavor justice. The aroma alone is enough to make your kitchen smell like a cozy Indian restaurant! Think punchy spices, smooth texture, and a hint of buttery richness — it’s a flavor rollercoaster you’ll want to ride repeatedly.
Feeling adventurous? Let’s pair this with some warm naan or fragrant rice for a complete feast. Ready to get those spices dancing? Grab your ingredients, and let’s get cooking — I promise, this dish will become your new favorite!
Paneer Makhni
Ingredients
Equipment
Method
- Heat a tablespoon of oil in a skillet over medium heat. Add cumin seeds and sauté until they become fragrant and lightly toasted, about 30 seconds. Add chopped onions and cook until translucent and slightly golden, approximately 5-7 minutes.1 tsp Cumin seeds, 1 medium Onion
- Add minced garlic and grated ginger to the skillet, cooking for another minute until aromatic. Then, pour in the pureed tomatoes and cook until the mixture thickens and oil begins to separate from the gravy, about 10 minutes. Stir occasionally to prevent sticking.3 cloves Garlic, 1 inch Ginger, 400 g Tomatoes
- Sprinkle turmeric, red chili powder, and garam masala into the tomato gravy, stirring well to combine. Cook for another 2-3 minutes until the spices are fragrant.1 tsp Turmeric powder, 1 tsp Garam masala, 1 tsp Red chili powder
- Add butter and heavy cream to the gravy, stirring until the butter melts and the mixture becomes smooth and glossy. Season with salt to taste. Let the sauce simmer gently for 5 minutes to meld flavors.2 tbsp Butter, 0.5 cup Heavy cream, to taste Salt
- Gently add the cubed paneer into the gravy, stirring carefully to coat each piece with the sauce. Cover and cook for an additional 5 minutes until the paneer is heated through and has absorbed some of the flavors.200 g Paneer
- Remove from heat and transfer to a serving dish. Garnish with chopped fresh herbs if desired. Serve hot with naan or rice, enjoying the rich, velvety texture of the paneer and sauce.
Congratulations, you’ve just made a bowl of creamy, dreamy Paneer Makhni! Serve it up with a sprinkle of fresh cilantro and enjoy every flavorful bite. For an extra touch, add a squeeze of lemon to brighten the richness. Don’t forget to share your tasty creation — I’d love to see your spin on this classic! Happy cooking!