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Paneer Makhni


Paneer Makhni

Paneer Makhni



Recipe Servings


Recipe 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


Boil tomatoes and ginger for 5 minutes and then let them cool. Now puree in a mixer and keep aside.

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.

Now add the cashew paste along with kasoori methi and mix well. Add 1/2 cup water. Let it cook.

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.

Add milk to get a thick red gravy. Simmer till the ghee separates out of the gravy.

Serve hot.

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Key Ingredients: Cottage Cheese, Tomato, Cashewnuts