Paneer Makhni Recipe | Creamy Butter Paneer with Naram Masala

Paneer Makhni Recipe | Creamy Butter Paneer with Naram Masala

Paneer Makhni with Naram Masala

A rich, creamy paneer makhni with balanced warmth and deep flavour, without aggressive heat.

This version builds flavour through whole spices and a slow-cooked base, finished with cream and kasuri methi for a smooth, rounded sauce.

Ingredients

Paneer

  • 250g paneer, cut into cubes

Fats and Dairy

  • 2 tbsp oil
  • 1 tbsp butter
  • 3 tbsp cream

Whole Spices

  • 1 cinnamon stick
  • 3 cardamom pods
  • 4 cloves
  • 6 black peppercorns
  • 1 dried red chilli
  • 6–8 curry leaves

Base

  • 2 onions, roughly chopped
  • 4 garlic cloves
  • 3 tomatoes, roughly chopped
  • 1 tsp salt (adjust to taste)

Ground Spices

  • 1 tsp turmeric powder
  • 2 tsp dhana jeeru (coriander and cumin powder)
  • 1 tsp coriander powder
  • 1–2 tsp Naram Masala

Finish

  • 1 tsp kasuri methi, lightly crushed

Method

1. Temper the Whole Spices

Heat the oil in a pan over medium heat. Add the cinnamon, cardamom, cloves, black peppercorns, dried red chilli, and curry leaves.

Cook briefly until aromatic, allowing the spices to release their flavour into the oil.

2. Build the Base

Add the onions, garlic, and salt. Cook gently until softened and lightly golden.

Add the tomatoes and cook down fully until soft and broken, with no rawness remaining.

3. Blend

Remove from the heat and allow the mixture to cool slightly. Blend until smooth to form a thick, even sauce.

4. Cook the Sauce

Return the blended mixture to the pan. Add the butter and simmer gently for a few minutes until the sauce begins to thicken and develop richness.

5. Add the Spices

In a small bowl, mix the ground spices with a little hot water to form a smooth paste. Add this to the sauce and stir well.

Cook for 2–3 minutes to allow the spices to integrate fully.

6. Add the Paneer

Add the paneer cubes and cook gently for 5–7 minutes, allowing them to absorb the sauce without breaking.

7. Finish

Stir in the cream and crushed kasuri methi. Simmer briefly until the sauce is smooth, glossy, and well balanced.

Notes

  • Blending the base creates the signature smooth texture of makhni.
  • Mixing spices with water before adding prevents burning and ensures even distribution.
  • Naram Masala adds depth and warmth without overpowering the dish.
  • Avoid overcooking the paneer to keep it soft and tender.
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