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Paneer Makhni

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Paneer Makhni
  • Chef:
  • Recipe Servings: 4
  • Cook Time:
  • A creamy and aromatic paneer makhni recipe that will go perfect with some ghee smeared rotis. Bliss!


  • 200 gm paneer, cut into pieces
  • 5 large tomatoes chopped
  • 2 Tbsp ghee
  • 1 Tbsp ginger, chopped
  • Seeds of 2 green cardamoms (chotti elaichi) crushed
  • 1/2 Tbsp sugar
  • Salt as per taste
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala powder
  • 1 tsp tomato ketchup
  • 4 Tbsp cashew nuts soaked in 1/4th cup water and ground to a paste
  • 2 tsp kasoori methi
  • 1/2 cup milk approximately


  1. Boil tomatoes and ginger for 5 minutes and then let them cool. Now puree in a mixer and keep aside.
  2. Add ghee to the kadhai and add elaichi and sauté for a minute. To it add tomato puree, tomato sauce, red chilli, garam masala salt and sugar. Mix and let it boil.
  3. Now add the cashew paste along with kasoori methi and mix well. Add 1/2 cup water. Let it cook.
  4. On a non-stick pan, place the paneer pieces and cook them from both sides till golden brown in color. Add the paneer pieces to the gravy.
  5. Add milk to get a thick red gravy. Simmer till the ghee separates out of the gravy.
  6. Serve hot.
Key Ingredients: Cottage Cheese, Tomato, Cashewnuts