How to make Quick Paneer Makhni -

This makhni gravy is very nutritious with so many vegetables used to make it.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Cottage Cheese, Tomatoes (टमाटर)

Cuisine : Punjabi

Course : Main Course Vegetarian

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For more recipes related to Quick Paneer Makhni checkout Paneer Butter Masala, Paneer Manchurian, Paneer Babycorn Balchao, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Samosa Kadhi Chaat Macaroni Cup Paneer Khurchan - SK Khazana Stir Fried Aubergine

Quick Paneer Makhni

Quick Paneer Makhni Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Quick Paneer Makhni Recipe

  • Cottage Cheese 400 grams

  • Tomatoes

  • Ginger chopped 1 1/2 inch piece

  • Garlic cloves 7-8

  • Carrots chopped 2 medium

  • Onion chopped 1 medium

  • Bottle gourd (lauki/doodhi) chopped 1/2 medium

  • Cabbage chopped 1/4 medium

  • Tomatoes chopped 5-6 medium

  • Red chilli powder 1 tablespoon

  • Coriander powder 1 tablespoon

  • Cumin powder 1 teaspoon

  • Black peppercorns coarsely crushed 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Green chillies 2

  • Butter 2 tablespoons

  • Honey 1 tablespoon

  • Fresh cream 1/4 cup

  • Kasoori methi powder 1 tablespoon

  • Mace 1/2 teaspoon

  • Green cardamom powder a pinch

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Chop ginger and garlic and put into a mixer jar. Add carrots and a little water and grind. Chop onions and add. Peel and chop bottle gourd and add.

Step 2

Add cabbage, tomatoes and a little water and grind everything to a smooth puree. Heat a non stick pan and pour the above mixture in it.

Step 3

Add red chilli powder, coriander powder, cumin powder, crushed black peppercorns, garam masala powder, salt and green chillies and mix. Add butter and mix well.

Step 4

Cover and cook for about 12-15 minutes. Add honey and cream and mix. Mix kasooi methi powder, javitri powder and cardamom powder. Cut cottage cheese into cubes and add. Cover and cook for 2-3 minutes.

Step 5

Garnish with coriander leaves, kasoori methi mixture and mix. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.