
Paneer Makhani ( Makhani means cream in Hindi) is a rich Punjabi gravy/sabzi made with tomato, onion, Butter and cream.Some people call this as Paneer Makhanwala too. Actually I was thinking Paneer butter masala & Paneer makhani recipes are one and the same as the basic ingredients are similar. But after going through few posts, I came to know there is difference in their cooking procedures. I followed Tarla Dalal’s recipe for this gravy. Its taste was close to the restaurant ones and we loved it with soft chapathi. I packed it for Sendhil & Raksha’s lunch box. This gravy can be made without onion, garlic too because its the butter, cashews & fresh cream that makes magic here. Do try it for Chapathi, Naan or plain kulcha. Tastes yumm. Lets see how to prepare Paneer makhani at home.

Paneer Makhani Recipe
How to make Paneer Makhani – Rich, Yummy gravy for chapathi/Roti, Naan & kulcha
INGREDIENTS
To saute
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hi chitra tried thid paneer makhani for my dd s lunch box.tasted yummy.and i followed ur recipe for soft chappathi.it came out really soft.here after i follow this method only.thank u so much.
Thanks a lot Harini :)
Do we have to boil the onion ?
Yes, boil and then grind :)