Paneer Makhni has always been a dish I turn to when I want something rich, comforting, and full of nostalgic spice. The way the creamy tomato sauce coats each piece of paneer feels like a warm hug on a chilly evening. But the secret isn’t just in the ingredients—it’s in the slow, mindful simmering that unlocks its full flavor potential.
Why I Keep Coming Back to This Recipe
It’s a dish that reminds me of family dinners and lazy weekends. The slow simmering process makes me pause and enjoy the kitchen’s warm, spicy aroma. Plus, it’s endlessly adaptable—spice level, creaminess, or even the type of paneer can be tweaked to suit my mood.
The Heart of the Dish: Key Ingredients
- Paneer: Fresh, soft, and mild—crucial for that tender bite. Use good quality for best results.
- Tomatoes: Rich and ripe, they form the base. Substitute with canned crushed tomatoes if fresh isn’t available.
- Cream: Adds velvety richness, balancing spice. Heavy cream is traditional, but coconut cream works for dairy-free.
- Butter: Lends a silky mouthfeel and depth. Clarified butter (ghee) can add a smoky note.
- Kasuri methi: Dried fenugreek leaves, smoky and slightly bitter, essential for authenticity.
- Spices (cumin, garam masala): Layered warmth and complexity—toast cumin seeds for a nutty aroma.
Tools & Equipment for a Smooth Ride
- Heavy-bottomed pan: Distributes heat evenly for slow, controlled simmering.
- Blender or immersion blender: Purees tomatoes and onions to a smooth, velvety sauce.
- Spatula: Stir and scrape the sauce to prevent sticking.
- Knife and cutting board: Prep paneer and spices cleanly.
Step-by-Step to Creamy, Flavor-Packed Paneer Makhni
Step 1: Start by prepping your ingredients. Cut the paneer into bite-sized cubes, about 2 cm each, and soak them in warm salted water to keep them soft.
Step 2: In a heavy-bottomed pan, toast some cumin seeds until fragrant, about 30 seconds over medium heat (~180°C / 356°F). Add finely chopped onions, cook until golden and slightly caramelized, about 10 minutes.
Step 3: Stir in ginger-garlic paste and cook until the raw smell disappears, around 2 minutes. Add pureed tomatoes, cook until oil begins to separate from the masala, about 15 minutes.
Step 4: Mix in cream, butter, and a splash of water to create a velvety sauce. Gently add the paneer cubes, simmer on low heat (~90°C / 194°F) for 10 minutes, until the flavors meld.
Step 5: Taste and adjust salt and spice. Finish with a sprinkle of fenugreek leaves or kasuri methi for a smoky depth.
Paneer Makhni
Ingredients
Equipment
Method
- Begin by chopping the ripe tomatoes into small pieces or blending them until smooth, depending on your preferred texture. Prepare the paneer by cutting it into bite-sized 2 cm cubes and soaking briefly in warm salted water to keep it soft.
- Heat a heavy-bottomed pan over medium heat and add cumin seeds. Toast them until fragrant, about 30 seconds, until they start to pop and release aroma.
- Add finely chopped onions or the tomato puree directly to the pan, cooking until the mixture turns a golden color and smells sweet, about 10 minutes. This slow cooking helps develop the base flavor.
- Stir in ginger-garlic paste and cook for 2 minutes until fragrant and raw smell disappears, stirring constantly.
- Add the pureed or chopped tomatoes and cook until oil begins to separate from the masala, about 15 minutes. The sauce should thicken and deepen in color.
- Pour in the heavy cream and add butter, stirring gently to create a smooth, velvety sauce. Add a splash of water if needed to loosen the consistency.
- Gently add the paneer cubes into the sauce, ensuring they are coated evenly. Reduce the heat to low and let everything simmer together for about 10 minutes, allowing the flavors to meld and the sauce to thicken further.
- Sprinkle garam masala and crushed kasuri methi over the curry, stirring gently. Taste and season with salt as needed.
- Once the sauce is glossy, thick, and flavorful, turn off the heat. Serve the Paneer Makhni hot, garnished with fresh herbs if desired, alongside naan or rice.
Cooking Checkpoints & Tips to Nail It
- Paneer should be tender but not falling apart—test by pressing gently with a spatula.
- The masala is ready when oil separates and tomato smell intensifies.
- Simmer gently; boiling too hard can break down the paneer and make sauce greasy.
Common Mistakes & How to Fix Them
- Sauce burns or sticks to the pan.? Add a splash of water if the sauce is too thick and sticking to the pan.
- Paneer crumbles or turns rubbery.? Reduce heat and stir vigorously if paneer breaks apart.
- Sauce is too acidic or watery.? Add more cream or butter if sauce feels too tangy or thin.
- Masala looks pale or raw.? Cook tomato mixture longer if oil doesn’t separate.
This dish is all about balancing richness and spice, creating a comforting sauce that clings to every cube of paneer. The slow simmer deepens the flavors and softens the cheese, making every bite a little indulgent. Feel free to tweak the heat or add a splash of lemon for brightness. It’s a forgiving recipe, perfect for improvisation and making it your own.
Hi, I’m Emily Carter, the founder of Absolute Chaos Mode. Born and raised in Portland, Oregon, I grew up in a household where dinner was equal parts delicious and unpredictable
