By Aditi Saraswat
January 6, 2026
Paneer makhni is prepared by blending slow-cooked tomatoes, butter, and cream to make a silky gravy. This comforting North Indian classic tastes a bit sweet and feels like a restaurant delight made at home.
For Gravy 3 cups ripe tomatoes, chopped 2 tbsp butter 1 tbsp oil 10–12 cashews 1 tsp ginger-garlic paste 1 tsp Kashmiri red chilli powder ½ tsp garam masala 1 tsp sugar or honey ½ cup fresh cream Salt to taste For Paneer 250 g paneer, cubed 1 tbsp butter (for finishing)
In a pan, heat oil and butter. Add the chopped tomatoes and cashews, and cook until they turn soft and pulpy. Let it cool a bit, then blend to make a smooth paste.
Cook this tomato-cashew gravy on a low flame until it thickens and the butter begins to release.
Add ginger-garlic paste, Kashmiri chilli powder, salt and sugar to this. Mix everything and cook for approximately 5 minutes.
Pour in fresh cream into the pan and mix continuously. The gravy should turn shiny, lightly sweet, and creamy without feeling too heavy.
Add the paneer cubes and simmer on a low flame for 3 to 4 minutes, allowing them to absorb the makhni flavours.
Lastly, add butter and garam masala. Switch off the flame and keep it for rest for about 2-3 minutes, then serve with naan, kulcha, or jeera rice.