Recipe for Paneer Makhani

Paneer Makhani 🧀🍅🧈✨

Paneer Makhani, often called butter paneer, is a North Indian classic: paneer cubes in a silky tomato-butter sauce that feels restaurant worthy at home. Stock up on Indian pantry essentials at Asian Food Shop

History and origin 🧭

Makhani refers to a buttery, creamy style of sauce. The approach became famous in North Indian restaurant cooking, where flavors are built in layers: spices in fat, then tomatoes, then the final creamy finish.

How it’s made, styles and ingredients 🥄

a base of onion, garlic and ginger
a tomato sauce simmered with spices
creaminess added later in the cooking
paneer stirred in at the end to stay juicy

Restaurant style is thicker and more aromatic, while home style is lighter and more tomato forward.

Flavor profile 👅✨

gentle sweet-tangy tomato notes
buttery creaminess and a rounded finish
warm spices in the background
heat only as a small chilli kick

How to serve 🍽️

perfect with basmati rice or flatbreads
a great meat-free wow dinner
meal prep friendly, the sauce thickens nicely overnight

Health notes 🌿

It’s a satisfying dish. For a lighter version, use less butter or ghee and less cream, and lean more on tomatoes and spices.

How to choose ingredients 🛒

paneer should be firm and hold its shape
tomato puree or passata helps keep the sauce smooth
add garam masala at the end to keep it fragrant
bloom cumin briefly in hot fat at the start

Recommended 3 products ✅

Ashoka Instant Paneer (Tofu) Makhani 280 g a quick makhani fix, just heat and serve with rice
Drana Garam Masala 500 g a fragrant finishing spice for extra depth
Essa Basmati rice 500 g a light fluffy side that carries the sauce perfectly

Recipe: Paneer Makhani (silky tomato-butter curry) 🧀🍅🧈

Ingredients (3 to 4 servings)

paneer 400 g
tomato puree 300 ml
onion 1 large
garlic 3 to 4 cloves
ginger about 2 cm
ghee or butter 2 tbsp
oil 1 tbsp
cumin 1 tsp
turmeric 1/2 tsp
ground coriander 1 tsp
paprika 1 tsp
chilli to taste
sugar a pinch
salt to taste
cream 100 to 150 ml
garam masala 1/2 tsp to finish
to serve basmati rice
optional garnish coriander

Method

Cut paneer into larger cubes. For a restaurant style touch, sear briefly in a little oil until lightly colored.
Heat ghee or butter with a little oil. Add cumin and let it sizzle for a few seconds.
Add finely chopped onion and cook until golden. Stir in garlic and ginger and fry briefly until fragrant.
Add tomato puree, turmeric, ground coriander, paprika, chilli, salt and a pinch of sugar. Simmer 8 to 10 minutes until the sauce thickens slightly and loses the raw tomato taste.
For an extra smooth sauce, blend briefly with an immersion blender.
Lower the heat, stir in cream and simmer gently for 2 to 3 minutes.
Add paneer and warm through for 3 to 5 minutes.
Turn off the heat, stir in garam masala and rest for 2 minutes. Serve with basmati rice and coriander if you like.