Butter, whole spices, and a cashew-tomato base form the foundation of a classic Paneer Makhani that balances deep, mellow heat with a velvety finish. By simmering paneer in this slow-cooked sauce, the cheese absorbs the aromatic notes of green cardamom, cloves, and fenugreek, creating a result that is remarkably tender and mild.

This is the kind of curry that benefits from a steady hand at the stove. The combination of cream and honey cuts through the tang of the tomatoes, while a touch of cinnamon and specific paneer masala adds a layer of depth often found in restaurant-quality preparations. It is a reliable option for a Friday night meal when you want something substantial to pair with warm naan or steamed basmati rice.

For the best texture, soaking the paneer in hot water before adding it to the pan is the secret to keeping it soft rather than firm. Finished with fresh ginger matchsticks and a scattering of coriander, this dish serves as a satisfying centerpiece for a homemade Indian-inspired feast that feels both put-together and approachable.

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Paneer Makhani is a celebration of rich, tomato-based gravies, but if you are looking to expand your repertoire of warming, spice-forward dishes, there is plenty more to explore. For those who enjoy deep, savory profiles, our hearty lamb and potato curry offers a similar comfort-food appeal, while our authentic Pakistani beef masala provides a more intense, robust spice experience that pairs beautifully with fresh naan or steamed basmati rice.

Key Ingredients

Paneer: The main protein component that provides the signature soft, creamy texture to the curry.
Cashews: Blended into a paste with tomatoes to create the thick, rich base of the sauce.
Double cream: Adds a velvety, luxurious consistency and balances the sharpness of the spices.
Tomato puree: Provides the tangy foundation and deep red color characteristic of the makhani sauce.
Kashmiri chilli powder: Delivers the vibrant red color and mild heat essential to this dish.
Kasoori methi: Dried fenugreek leaves impart a distinct, earthy aroma that finishes the curry.
Honey: Introduces a subtle sweetness that rounds out the savory spice profile.
Garam masala: A concentrated spice blend that supplies the warming, aromatic depth of the gravy.

Explore More Curries From Around the World

Slow-cooked lamb curry serves as an excellent alternative if you enjoy the tender textures found in makhani dishes but want a bolder, meat-forward profile.
Traditional fish head curry introduces a unique depth of flavor that contrasts nicely with the milder, creamier base of paneer-based recipes.
Thai green curry with katsu brings a vibrant, herbaceous heat to the table, making it a great choice when you want to pivot away from the warmer, earthy spices of Indian-style gravies.

Paneer Makhani Curry

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Paneer Makhani Curry Ingredients

1 1⁄2 tbsp butter5 green cardamom pods lightly crushed1” cinnamon stick4 cloves1 small onion finely chopped1 heaped tbsp grated ginger2 green chillies slit lengthwise1 tsp kashmiri chilli powder1⁄2 tsp garam masala powder3 tbsp tomato puree100ml double cream2 tbsp honey1 tbsp Kasoori methi/ fenugreek leaf powderSalt to taste (approx 2 tsp)2 large tomatoes chopped16 cashewsA sprinkle of cinnamon powder1 tsp paneer masala (rajah spices)Garnish: coriander and slices of ginger

Steps

1. Soak the cashews in boiling water for about 15mins and blend with the chopped tomatoes until fine.2. Heat a heavy bottom saucepan and add the butter. Add green cardamom, cinnamon stick and cloves. Fry for 20 seconds, add the onions and sauté for 5-7 mins on medium heat until they take on a light brown colour.3. Add the grated ginger and slit green chillies. Fry for a further minute and add the chilli powder, garam masala powder along with the tomato puree. Stir well and cook for a couple of minutes. Now gradually add the double cream stirring continuously to mix all the spices with the cream. Then add the cashew-tomatoe sauce to the pan and allow the sauce to cook.4. Add a splash of water if the curry is too thick. Stir in the honey, fenugreek powder, cinnamons and paneer masala. Season to taste and simmer the curry on low heat for 10 mins.5. Meanwhile chop the paneer and soak in boiling water for about 10mins before adding to the pan. Garnish with coriander and ginger slices. (Above served with naan from @clayovenbakery)

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