Cheese in a butter-cream sauce with fenugreek (Paneer Makhani) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 293) by Raghavan Iyer

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Accompaniments: Saffron-laced basmati rice (Zarda chaawal)

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Notes about this recipe

  • peacheater on February 01, 2026

    Have made this so many times and always a hit. A shortcut I use is to use Raos marinara, pureed for smoothness, as the tomato sauce here. Works a treat.

  • jenburkholder on March 29, 2025

    Delicious and easy. Perfect for when you want “restaurant-style” Indian at home. I used fresh methi in the sauce and sprinkled a bit of dried on top at the end and quite liked the doubling up.

  • hirsheys on February 12, 2017

    This is fantastic. I almost always increase the sauce a bit and use less cayenne. Otherwise, it's simple, basic, and just as good as Paneer Makhani from restaurants (maybe a little better...) ETA: recently tried with frozen methi and discovered that I prefer the taste of the dried.

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