Paneer Makhani Recipe -
Paneer Makhani Recipe
  • READY IN 45 mins

Paneer Makhani

Recipe by  

"Delicious Indian dish to be served over rice or with naan. You can substitute tofu for paneer if you like. Feel free to add your own touch with extra lime, cilantro, or any other garnish. Serve hot."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir red onion in the hot oil until fragrant, about 1 minute. Add butter, lemon, ginger, garam masala, chili powder, and cumin; stir to coat, about 1 minute.
  2. Stir half-and-half, yogurt, and tomato paste into onion mixture and cook until well mixed and smooth, about 5 minutes.
  3. Heat 1 tablespoon olive oil in a separate skillet over low heat. Pan-fry paneer in the hot oil until slightly brown, about 5 minutes per side. Mix cooked paneer and chickpeas into the spiced cream sauce. Simmer until heated through, about 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 11, 2012

This is my first time cooking Indian food. I made homemade paneer last night. I chose this recipe to use the paneer. I was really impressed with how fresh and delicious this recipe is. The ginger and lemon make it very special. I also like that it didn't need salt. I substituted whole milk for half and half. It was still very delicious. I plan to make this again soon! Note: I've made this two more times since my initial review. It's become one of our favorite recipes. I can't eat half and half in more than very small quantities. (Oddly something in it hurts my stomach.) For this recipe the solution that I've devised is using skim milk or water to make the gravy. At the end I add a small amount of Nestle Media Crema (shelf stable cream that is inexpensive and packaged in small quantities). It tasted good with milk but is much better with even a small amount of cream.

Most Helpful Critical Review
May 28, 2014

It was way to sour from the whole lemon.. Just wasn't great tasting at all. very one dimensional (flavor wise ) Would not make again.


11 Ratings

Feb 08, 2013

Awesome recipe! It's very rich, but you'll never forget how delicious it is. I doubled the recipe because I knew it wouldn't last long and it didn't. I also added a can of chick peas/garbanzo beans for added nutrition and protein.

Oct 14, 2013

This recipe was excellent. However, it would benefit from a few little additions. 2 teaspoons of coriander powder, 1/2 teaspoon cinnamon, dash of nutmeg, 1/4 teaspoon of dried Kastoori methi leaves, 1 teaspoon poppy seeds and two green chillies (mirchi). After you heat up the oil (I used canola) add one teaspoon of poppy seeds and two chopped green mirchi with the seeds and as that begins to pop add the onion. I added the other ingredients as the recipe recommended along with my additions and then instead of half and half milk and yogurt I used fat free sour cream about half a cup and bit more tomato paste. Adding one cup of water to simmer will also make the tomato cream base less thick once the paneer has been added.

Aug 15, 2012

This was really good! Just what I was craving.

Feb 23, 2013

This was really good, but I thought it was too thick. Maybe add more half and half would do the trick? Thanks for the recipe!

Oct 30, 2014

This recipe was a good starting point. I made it as instructed except for that I used tofu instead of paneer which worked great! I also left out the chickpeas and added some frozen peas instead to give the dish a bit more color. The one thing I would change is the lemon. I ended up fishing out the lemon rounds, since I can't imagine anyone would enjoy biting into one of those. The dish also turned out a bit too lemony in general. So next time I would add just a splash of lemon juice instead. Overall, with some tweaks, I'd make this again.

Oct 05, 2013

this is delicious!! man it's the kind of thing that's so tasty it's hard to stop eating :-/ at least for me. every bit as good as what i've tried in Indian restaurants. For me the flavoring was spot-on. I think cooked tofu would make a very good substitute for the paneer if you are avoiding dairy or cutting down on calories, but the panner was fantastic. I purchased mine at Indian grocery here in Los Angeles, but I think I've seen this kind of cheese at Whole Foods before. As I made this dish, I thought to myself, hmmm what kindof cheese would be a good substitute for paneer? And I decided the nearest that I've tried would be mozzarella. Mozzarella is softer and melts down in a way that paneer doesn't, but the flavor is very similar. Just a thought if you can't find paneer. I think peas would be good in this dish too.


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  • Calories
  • 379 kcal
  • 19%
  • Carbohydrates
  • 35.9 g
  • 12%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 20.8 g
  • 32%
  • Fiber
  • 6.6 g
  • 27%
  • Protein
  • 14.6 g
  • 29%
  • Sodium
  • 696 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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