Recipe

Let’s Make Delicious Makhani Paneer — Creamy, Comforting, And Full Of Flavor!

Team Chukde

04/10/2025

If there’s one dish that can instantly lift your mood after a long day, it’s Makhani Paneer. That buttery, creamy gravy hugging every soft cube of paneer — pure bliss! And guess what? You don’t need to be a pro chef to nail it at home.

Here’s how you can make this restaurant-style dish right in your kitchen 👇

🧀 Ingredients You’ll Need

• Fresh Paneer – 200 g (cut into cubes)
• Oil/Butter – for cooking
• Onion – 1 (chopped)
• Tomato – 1 (chopped)
• Cashew nuts, Ginger, Garlic, Green Chilli – a small handful
• Salt – to taste
• Chukde Haldi Powder
• Chukde Red Chilli Powder
• Chukde Kashmiri Mirch Powder
• Chukde Jeera Powder
• Fresh Cream
• Chukde Garam Masala Powder
• Chukde Elaichi Powder
• Kasuri Methi
• Honey
• Fresh Dhania Patta (Coriander leaves)

👩‍🍳 Step-by-Step Recipe

1. Start with the Base: Heat oil and butter in a kadhai. Add whole spices (like tej patta, laung, or elaichi) for aroma.
2. Sauté & Spice: Toss in onion, tomato, cashew, ginger, garlic, green chilli, and coriander leaves. Add salt, haldi, red chilli, Kashmiri mirch, and jeera powder. Mix everything well and cook until soft and aromatic.
3. Blend it Smooth: Once the mixture cools slightly, blend it into a smooth gravy — that’s your Makhani magic base!
4. Bring it All Together: Pour the blended gravy back into the kadhai, add paneer cubes, and stir gently. Now add cream, garam masala, elaichi powder, honey, and crushed kasuri methi. Mix well.
5. Finish with a Touch of Freshness: Garnish with coriander leaves and a drizzle of cream. Serve hot with naan, roti, or jeera rice.

💡 Quick Tip

Use Chukde Spices to elevate your Makhani Paneer — their Haldi, Kashmiri Mirch, and Garam Masala are natural, aromatic, and perfectly balanced. You’ll taste the difference in every bite!

👉 Try Chukde Spices — finest, cleaned, and straight from trusted Indian farms.

❓ FAQs

Q1: Can I use store-bought paneer?

Yes, but soak it in warm water for 10–15 minutes before using it to make it soft and fresh.

Q2: Can I skip cream for a lighter version?

Absolutely! Replace cream with milk or cashew paste for a healthier twist.

Q3: Why add honey in the end?

It balances the tanginess of tomatoes and adds that signature Makhani sweetness.

Q4: Can I make this ahead of time?

Yes! You can prepare the gravy a day earlier. Just add paneer and cream before serving.