Paneer makhani is restaurant-style tomato gravy recipe hailed from Purnjab, North India.  The tomato gravy should attain the rich buttery creaminess with a hint of tang and sweetness to truly complement the paneers.


Paneer Makhani
Paneer Makhani



For pressure cooking:

  • 4 medium-sized tomatoes, cut into big chunks
  • 2 green chilies, roughly chopped
  • 1 tsp. of red chili powder
  • Salt


For the curry:

  • 200g or 7 oz. of paneer, cut into small cubes
  • 2 tbsp. of butter
  • 2 tsp. of oil
  • 2 tsp. of ginger paste (or freshly grated ginger will do)
  • 2 tsp. of garlic paste (or freshly grated garlic will do)
  • 1 ½ tsp. of coriander powder
  • 1 tsp. of kasoori methi or dried fenugreek leaves, lightly crushed
  • 1 tsp. of red chili powder
  • ½ tsp. of garam masala
  • ½ tsp. of sugar
  • ½ to ¾ cup of water
  • ¼ cup of heavy whipping cream



  1. Put the chopped tomatoes, green chilies, red chili powder and salt into the pressure cooker.
  2. Mix well, cover with lid, put the weight on and cook for 2 whistles over medium flame. You don’t need to add water since the tomato contains enough liquid in them.
  3. Let the pressure go down before opening the lid and let the tomato mixture cool down, too.
  4. Make a smooth puree by putting the tomato mixture into a blender or grinder, and then set aside.
  5. Heat butter and oil in a pan over medium heat (note that by adding a little oil, you prevent the butter from burning quickly).
  6. Once the butter starts melting, you can then add the ginger and garlic pastes.
  7. Sauté the mixture for a minute or until the raw smell of the garlic goes away.
  8. Add the puree, stir well and let it cook until the moisture has evaporated. If you experience splutters, you can partially close the pan with its lid but make sure to stir the mixture from time-to-time in order to prevent sticking.
  9. Add the remainder of the red chili powder and the coriander powder together with garam masala.
  10. Mix them well again and cook for another minute.
  11. Finally, add the heavy cream, stir well and put salt to taste.
  12. Turn off the stove and you can serve paneer makhani immediately.



Time and Serving

  • Preparation : 10 minutes
  • Cooking : 30 minutes
  • Serving : makes 2
Paneer Makhani
Paneer Makhani