For Paneer Makhani, soft paneer pieces are simmered in an exquisite, rich and silky sauce made with butter, onion, tomato, cashews and aromatic spices. Perfect as part of your Diwali dinner menu .
Paneer Makhani, or makhanwala, is also known as Butter Paneer or Paneer Butter Masala in English. It’s an Indian vegetarian curry recipe in which creamy paneer is simmered in a sweet buttery gravy.
The gravy is a silky smooth blend of onion, garlic, tomatoes, cashews, and of course … butter. What helps it along is a bit of sugar which draws out the incredible flavours. I like to use a small amount of whole spices to add depth and richness.
The dish is finished off with a drizzle of cream. It’s definitely a recipe for special occasions!
For a version without paneer, you can also try my Aloo Butter Masala or Tofu Makhani .
Other creamy paneer dishes you may like are Shahi Paneer and Paneer Kali Mirch .
Ingredients notes
Full ingredients with measurements are available in the recipe card below at the end of this post
Paneer is a fresh Indian cheese, commonly used in vegetarian dishes. It can be found in most Indian grocery stores or larger supermarkets in the cheese section.
Chopped Tomatoes or Passata serve as the base for the sauce, providing a rich, tangy flavour.
Whole spices like cinnamon, green cardamom, and cloves give depth and warmth to the dish—these can be found in the spice aisle, particularly in Indian or specialty stores.
Onions, garlic, ginger and green chillies are staples in most kitchens, adding a savory and aromatic base.
Cumin Seeds and dried fenugreek leaves (also known as Kasuri methi) are traditional Indian spices found in most Asian grocery stores.
The spice powders— red chilli powder, Kashmiri chilli powder, turmeric, ground cumin, coriander , and garam masala —are essential for Indian cooking and can be easily found in the spice aisle of Indian or international supermarkets.
Butter adds richness, but can be swapped for ghee (clarified butter), while sugar or honey balances the spices.
Cream I have used single cream.
Fresh coriander leaves are used for garnish.
How to make Paneer Makhanwala
Start by cutting the paneer into your desired shape and set it aside. In a pan, cook tomatoes, onion, garlic, ginger, green chillies, whole spices, salt, oil, and water. Simmer until softened, then blend and strain into a smooth sauce.
In another pan, heat oil, add cumin seeds, and once they splutter, mix in the tomato sauce along with the spices and dried fenugreek leaves. Adjust the consistency with water and simmer for a few minutes. Season with salt, sugar, and stir in the butter.
Add the paneer to the sauce and simmer for 5 minutes to absorb the flavors. Garnish and serve.
Serving suggestion
Paneer Butter Masala is best served with pillowy, chewy naans. I love these Garlic Coriander Naans and Peshwari Naans .
You can also go with whole wheat paratha or whole wheat roti for an alternative Indian flatbread option.
For rice dishes, go for mild flavours such as jeera rice , plain boiled rice, basmati rice , or matar pulao .
Storage
Store leftover paneer makhani in an airtight container and keep in the fridge for up to 3 days. To reheat, you may need to add a splash of milk if it thickens too much.
Paneer makhni also freezes really well for 1 month. Allow to thaw at room temperature or in the fridge overnight.
Other Paneer Curries Recipes
Paneer Tikka Masala
Amritsari Paneer Bhurji
Palak Paneer
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Paneer Makhani (Paneer Butter Masala)
Equipment
- pan
- Blender
Ingredients
- 500 grams paneer
- 2 large chopped tomatoes
- 200 millilitres tomato puree or passata
- 1 tablespoon whole spices cinnamon, green cardamom and cloves
- 1 large onion peeled and chopped
- 1 inch ginger peeled and minced
- 5-6 cloves garlic
- 3 mild green chillies
- 3 tablespoon oil
- 3 tablespoon butter
- 1 teaspoon cumin seeds
- 1 tablespoon red chilli powder
- 1 teaspoon kashmiri chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon ground cumin and coriander
- Pinch garam masala
- 1 tablespoon dried fenugreek leaves
- 2 tablespoon sugar or honey
- 3 tablespoon cream
- salt to taste
Instructions
- Cut the paneer into your desired shape and set aside.
- In a pan, add tomatoes, onion, garlic, ginger, green chillies, whole spices, a pinch of salt, a little oil, and 2 cups of water.
- Bring the mixture to a boil, then simmer for 10-12 minutes until the tomatoes and onions are softened.
- Once cooked, turn off the heat and blend the mixture until smooth using a blender or hand blender.
- Strain the mixture through a sieve to create a fine, smooth sauce.
- In a separate pan, heat oil and butter, lightly pan fry paneer pieces then remove from the pan.
- Add cumin seeds. Once they start to splutter, add the prepared onion tomato sauce.
- If the sauce is too thick, add ¼ cup of water to adjust the consistency.
- Stir in the red chilli powder, Kashmiri chilli powder, turmeric powder, ground cumin and coriander, garam masala, and dried fenugreek leaves.
- Let the sauce simmer for a few minutes. Then, season with salt and sugar (or honey) to balance the flavors. Cook for an additional 5 minutes.
- Gently add the paneer pieces into the sauce and simmer over low heat for another 5 minutes, allowing the paneer to absorb the flavors.
- Once the sauce reaches the desired consistency, turn off the heat. Garnish with fresh coriander leaves and drizzle cream.
Video
Notes
- Butter Alternatives: You can substitute butter with ghee or double cream for a richer flavor.
- Onion and Garlic-Free Option: This dish can be made without onion and garlic if preferred.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2018.
Paneer Makhani (Paneer Butter Masala)
Equipment
- pan
- Blender
Ingredients
- 500 grams paneer
- 2 large chopped tomatoes
- 200 millilitres tomato puree or passata
- 1 tablespoon whole spices cinnamon, green cardamom and cloves
- 1 large onion peeled and chopped
- 1 inch ginger peeled and minced
- 5-6 cloves garlic
- 3 mild green chillies
- 3 tablespoon oil
- 3 tablespoon butter
- 1 teaspoon cumin seeds
- 1 tablespoon red chilli powder
- 1 teaspoon kashmiri chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon ground cumin and coriander
- Pinch garam masala
- 1 tablespoon dried fenugreek leaves
- 2 tablespoon sugar or honey
- 3 tablespoon cream
- salt to taste
Instructions
- Cut the paneer into your desired shape and set aside.
- In a pan, add tomatoes, onion, garlic, ginger, green chillies, whole spices, a pinch of salt, a little oil, and 2 cups of water.
- Bring the mixture to a boil, then simmer for 10-12 minutes until the tomatoes and onions are softened.
- Once cooked, turn off the heat and blend the mixture until smooth using a blender or hand blender.
- Strain the mixture through a sieve to create a fine, smooth sauce.
- In a separate pan, heat oil and butter, lightly pan fry paneer pieces then remove from the pan.
- Add cumin seeds. Once they start to splutter, add the prepared onion tomato sauce.
- If the sauce is too thick, add ¼ cup of water to adjust the consistency.
- Stir in the red chilli powder, Kashmiri chilli powder, turmeric powder, ground cumin and coriander, garam masala, and dried fenugreek leaves.
- Let the sauce simmer for a few minutes. Then, season with salt and sugar (or honey) to balance the flavors. Cook for an additional 5 minutes.
- Gently add the paneer pieces into the sauce and simmer over low heat for another 5 minutes, allowing the paneer to absorb the flavors.
- Once the sauce reaches the desired consistency, turn off the heat. Garnish with fresh coriander leaves and drizzle cream.
Video
Notes
- Butter Alternatives: You can substitute butter with ghee or double cream for a richer flavor.
- Onion and Garlic-Free Option: This dish can be made without onion and garlic if preferred.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Jamanvar Bateta nu Shaak is a unique Gujarati style potato curry with a gravy of spices, tamarind and jaggery. It is especially served at weddings or special occasions so is known as lagan style shaak.
You will find this Jamanvar Batata nu Shaak at special occasions such as weddings or as part of a festive Gujarati thali.
Afterall, jamanvar translates to feast so it is prepared a bit differently to the usual gujarati potato curry. In this recipe whole spices added to bring out flavour, aroma and texture to the dish.
It is a no onion garlic , tomatoes or chilli ginger recipe. The skin is left on the potatoes and the gravy is sweetened with jaggery.
A jamanvar thali typically consists of a undhiyu , bateta nu shaak gujarati dal , boiled basmati rice , poori , a farsan such as lilva kachori , gujarati bateta vada and a sweet like shrikhand or gor (jaggery) churma ladva .
Ingredients notes
Potatoes – use starchy potatoes where possible as they will become soft and mushy and lead to a thicker gravy.
Oil – any flavourless oil works.
Whole spices – Cumin seeds, mustard seeds, cloves, cinnamon and star anise.
Dry red chillies
Hing – also known as asafoetida.
Spice powders – red chilli powder, turmeric powder, ground cumin and coriander, garam masala, kashmiri chilli powder
Jaggery – adds sweetness to the gravy.
Tamarind paste – if you do not have tamarind paste, soak a small piece of tamarind in warm water and add the water to the gravy
Coriander leaves – finely chop the leaves for garnishing.
How to make it
Cut and rinse the potatoes, leave the skin on. Heat oil in a pan, add cumin, mustard seeds, hing, red chilies, and spices. Once fragrant, add the potatoes, then season with chili powder, turmeric, cumin, coriander, garam masala, and salt. Stir and cook for a minute, then add water.
Cover and cook the potatoes until tender but not mushy. Add tamarind paste, jaggery, and more water if needed. Mash a few potatoes to thicken the gravy, then cover and cook a little longer.
Turn off the heat and let the curry sit for a few minutes to thicken further. Garnish with coriander and serve hot with Bhakhri, roti, puri, or paratha.
Serving
Although this shaak served in a festive thali along with Gujarati puri, it goes so well with gujarati rotli , bhakhri or plain parathas too.
Storage
Refrigerator – store leftover shaak in an airtight container and keep in the fridge for up to 3 days. Reheat on the stove or microwave. This shaak’s raso (gravy) gets thicker once it cools, you may need a couple of tablespoons of water.
Freezer – I do not recommend freezing the curry as potatoes loose their texture upon defrosting.
Other Gujarati Shaak Recipes
Sev Tameta Nu Shaak
Tindora Nu Shaak
Khatta Mag
Kala Chana Nu Shaak
Fulavar Bateta Nu Shaak (cauliflower and potato)
Sukhi Bhaji
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Gujarati Batata Nu Shaak
Equipment
- Kadai or pan
Ingredients
- 5 large potatoes approx 500 grams
- ⅓ cup oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ¼ teaspoon hing
- 2 dry red chillies
- 1 tablespoon whole spices cloves, bay leaf, cinnamon and star anise
- salt
- 2 tablespoon jaggery
- 4 tablespoon tamarind paste
- 1 tablespoon Kashmiri chilli powder
- ½ tablespoon turmeric powder
- 2 tablespoon ground cumin and coriander
- ½ teaspoon garam Masala
- 3 tablespoon coriander leaves
Instructions
- Wash potatoes thoroughly and cut into desired size.
- Heat oil in a kadai or pan, add cumin and mustard seeds.
- Once they crackle, add hing, dried red chillies and whole spices. Sauté for few seconds, and add cut potatoes without water.
- Mix everything and let the potatoes cook for one minute.
- Add red chilli powder, turmeric powder, ground cumin and coriander, garam masala and salt.
- Let the masala cook for a few seconds then add water.
- Cover the kadai with the lid and let the potatoes cook.
- Make sure curry doesn’t get dry as we need to keep a gravy.
- Once the potatoes are almost cooked, but not mashed add tamarind paste and jaggery.
- If needed add a little water.
- Once again cover the pot, and cook the potatoes until they are soft. To thicken the gravy, you can mash a few potatoes.
- Switch off the heat and allow the gravy to thicken.
- Garnish with chopped coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2016.
