Method

Make makhani sauce: Heat 1 tbsp butter in a pan. Add onion and cook until golden. Add garlic, ginger, and cashews. Cook 2 minutes. Add tomatoes and Kashmiri chilli powder. Cook for 12–15 minutes until tomatoes are completely cooked down and the masala is thick. Cool completely. Blend until completely smooth. Pass through a fine sieve for a restaurant-smooth sauce.
About 25 min
Tip: Passing through a sieve removes all fibres and seeds, giving that characteristic silky-smooth makhani texture.
Cook the sauce: Melt remaining butter in the same pan over medium heat. Add the strained sauce. Cook for 8–10 minutes, stirring frequently, until it darkens and thickens. Add garam masala, sugar, and salt. Add 200ml water and simmer for 5 minutes.
About 15 min
Tip: Cooking the sauce in butter (not oil) is what gives it the distinctive rich, milky flavour of authentic makhani.
Finish and serve: Add cream and stir gently. Add paneer cubes. Simmer for 5 minutes on low heat — do not boil after adding cream. Crush kasuri methi between your palms and add. Taste and adjust seasoning. Garnish with a swirl of cream and a tiny knob of butter. Serve with butter naan, garlic naan, or jeera rice.
About 8 min
Tip: Kasuri methi (dried fenugreek) is the secret ingredient that gives authentic makhani its distinctive, slightly bitter, aromatic finish. Do not skip it.

Nutrition per serving (estimate)

Contains: dairy, nuts