Paneer Makhani (Creamy Restaurant-Style Paneer Butter Masala)

🍳 Method

1️⃣ Sauté the Aromatics

Heat 1 tbsp oil in a pan.
Add sliced onions and sauté lightly until soft and translucent. Avoid browning to keep the gravy bright and creamy.

2️⃣ Simmer the Base

Add tomatoes, garlic, ginger, green chilies, cashews, and all whole spices (bay leaf, cardamoms, peppercorns, cloves, cinnamon).
Add Kashmiri chili powder, salt, butter, and water.
Cover and cook on medium flame until the mixture becomes soft and mushy.

3️⃣ Blend & Sieve (The Professional Secret)

Switch off the flame and allow the mixture to cool completely.
Grind into a fine, smooth paste.
Strain the gravy to remove any grit and fibrous bits — this step is essential for achieving the signature makhani texture.

4️⃣ Sauté the Paneer

In a separate pan, heat the remaining oil and butter.
Add paneer cubes and sauté lightly until golden. This enhances texture and prevents paneer from breaking in the gravy.

5️⃣ Combine & Simmer

Pour the strained gravy into the pan with paneer.
Cook on low heat for 2–3 minutes, stirring continuously so the cashews do not stick.

6️⃣ Finish the Makhani

Add sugar and crushed Kasuri methi. Adjust salt if needed.
Simmer for 2 minutes, then add fresh cream.
Mix well and switch off the flame after a gentle simmer.

🍽 Serving Suggestion

Serve piping hot with Butter Naan, Garlic Naan, or Jeera Rice.
Garnish with an extra swirl of cream and a sprinkle of Kasuri methi.

💡 Tips

• Straining the gravy is mandatory for authentic makhani texture

• Soak paneer in warm salted water for 10 minutes if refrigerated

• Cook on low flame after adding cream to avoid splitting

• Do not skip Kashmiri chili powder — it adds color without heat