Go Back

Paneer Makhani/ Butter Paneer (Cottage Cheese in Butter-Tomato Gravy)

Paneer Makhani is one of the simplest North Indian gravy that I have made. As the name suggests, it needs to be cooked in butter. However, keeping the "eat healthy" aspect in mind, I use a non -stick pan to reduce the consumption of butter. If you want to indulge yourself, go ahead and use butter ge


  • 250 gms Paneer cubed
  • 4 - 5 Tomatoes pureed
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • 1/2 teaspoon Chilli powder
  • 1 tablespoon Kasuri methi
  • 1/4 cup Fresh cream
  • to taste Salt
  • 2 tablespoons Butter Ghee /


  • Heat ghee in a pan..
  • Add the ginger-garlic paste and saute till the raw smell goes.
  • Add chilli powder and fry for a minute.
  • Tip in the pureed tomatoes and cook till oil separates.
  • Add salt and paneer and cook for a minute.
  • Meanwhile, in another heated pan, add the kasuri methi and heat on low flame till it turns a shade darker and the aroma comes out.
  • Switch off the heat and immediately tip the kasuri methi into a small bowl and crush finely using your finger tips.
  • Add this to the paneer and stir well.
  • Finally add the fresh cream and let it cook.
  • As soon as you see it bubbling switch off the heat.
  • Serve with any bread of your choice.