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Paneer Makhani (no butter, no cream, gluten-free)

No Butter, No Cream, Vegetarian, Gluten-Free
Paneer Makhani recipe with step by step pictures. A classic Punjabi dish, Paneer Makhani or Paneer Butter Masala is Indian cheese in a creamy gravy. My version is made with no butter, no cream.
5 from 34 votes
Author: Nisha
Course Main Course
Cuisine Indian
Servings 5 servings
Calories 437 kcal



  • 400 grams paneer, Haldiram's is best, Gopi is good

Make a Paste



Soak Paneer & Make a Paste

  • Soak paneer in warm water for 20 minutes.
  • Grind cashews and water in a NutriBullet until a smooth paste forms.
  • Then add onion, ginger, garlic, green chiles, and cardamom.
  • Blend until a smooth paste forms.


  • Heat a wok on medium heat. Use a nonstick preferably, I like Ballarini Granite. Once hot, add hing, turmeric powder, cinnamon stick, cloves, and cumin seeds. Saute for a minute.
  • Pour the cashew onion paste. Saute on low-medium heat for 10 minutes. Season with salt.
  • Stir often.
  • Eventually you'll end up with this.. notice the color will darken slightly.
  • Add tomato paste. Cook for a couple minutes on low-medium heat.
  • Add water. Gently stir until everything combines.
  • Add milk SLOWLY. We want to temper the milk so add it SLOW to avoid curdling.
  • Once all the ingredients are combined, add coriander powder and salt. Cook for a couple minutes.
  • Cube the paneer into small or large pieces of cubes, or even triangles.
  • Add the paneer to the sauce. Season with red chili powder. Stir. Cook for about 8 minutes on low-medium heat.
  • Now add kasoori methi and a touch of garam masala.
  • Stir well. Turn off the heat.


  • Garnish with lots of fresh cilantro. Serve with garlic naan, roti, or rice.17. Garnish with lots of fresh cilantro. Serve with garlic naan, roti, or rice.


Calories: 437kcalCarbohydrates: 18gProtein: 18gFat: 34gSaturated Fat: 15gCholesterol: 60mgSodium: 122mgPotassium: 311mgFiber: 3gSugar: 6gVitamin A: 167IUVitamin C: 6mgCalcium: 505mgIron: 2mg
Keyword Gravy, Paneer
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