Punjabi · Subzi

Paneer in a creamy Tomato Gravy

Paneer is one of the most preferred gravy i order in a restaurant from palak panner to paneer butter masala or paneer makhani as well. Naan with Paneer in a gravy is a best combo which is a regular feature for Sunday lunch. This is a flavorful dish with paneer cooked in a creamy tomato gravy with the addition of cream of cashews to get the creamy texture. It is called with different names from paneer butter masala to panner makhani to shahi paneer.

Paneer in a creamy Tomato Gravy


Paneer 1 slab diced into cubes

Onion 1 big chopped

Ginger 1″

Garlic 2 cloves

Tomatoes 3 medium No’s

8 cashews soaked in 4 tbsp milk

Milk 1/4 cup

Cream or Malai 1/4 cup

Butter 2 tbsp

Oil 1\2 tbsp

R.chilli Powder 1 tbsp

Coriander Powder 1 tsp

Kitchen king masala 1 tbsp

salt to taste

Coriander leaves and kasuri methi to garnish.


Heat 1/2 tbsp oil in a pan add onion ginger and garlic and saute till onions are nicely browned but noit burnt. Let cool and make it into a fine paste.

Make a puree of tomatoes along with cashews soaked in milk.

Heat butter in a pan,  and add the onion paste and cook for a min.

Then add the tomato puree, R.chilli powder, Dhaniya powder and half of Kitchen king masala.

Cook nicley till the raw smell of tomatoes is gone and u can see a slight coat of grease on the top.

Add milk , 1/2 cup hot water and  and cook for 5 mins.

Whisk malai nicley and add along with panner cubes and salt.

Let it simmer on a slow flame for 5 mins.

Lastly add the remaining masala kasuri methi and coriander leave

Best served hot with naan and jeera rice.