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Recipes > Comfort Food > Easy Paneer Makhani Recipe (With Coconut Milk)
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Easy Paneer Makhani Recipe (With Coconut Milk)

If you’re a fan of butter paneer, I highly recommend giving coconut paneer makhani a try! Its creamy, tomato-y, rich, and has just a little touch of sweetness. Plus it doesn’t require cashews like my butter paneer recipe so it’s a little simpler to make and also reduces the cost of making this dish. Plus…

 

Recipe by:

Shreya’s Kitchen

February 8, 2021
April 25, 2025
prep time :15 minutes mins
cook time :45 minutes mins
Serves 4
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This Easy Paneer Makhani recipe is a lighter take on the North Indian classic — made without cashews and using coconut milk for a rich, creamy texture. It’s still buttery, still comforting, and still packed with tomato-spice flavor… just a little easier on the dairy. You can purchase paneer at the store or make my 2-ingredient homemade paneer instead!

Or, if you want something even richer, try my Butter Paneer (Restaurant Style) for the full cashew-cream treatment. Or if you’re going fully vegan, you’ll love my Tofu Tikka Masala — same cozy curry vibes, no dairy in sight.

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a hand is holding the bowl of paneer makhani

Keys to Success:

PRO TIP: Don’t skip the fenugreek leaves! Although some of the spices used in this dish are less readily available then the spices you may find at your local grocery store, the investment in fenugreek will be worth it! It adds an earthy and rich flavor to this dish that really can’t be mimicked by another spice or substitute. Fenugreek leaves really elevate the flavor in this dish, and in many other Indian dishes too. It’s one of my favorite secret ingredients.

PRO TIP: Stick to using canned crushed tomatoes in this recipe rather than using fresh tomatoes. Canned tomatoes can be a really useful ingredient since the flavor of the tomatoes is a bit more potent and concentrated. Plus, canned tomatoes are a little sweeter than fresh tomatoes and add the necessary flavor to this dish.

paneer makhani in a bowl on a hardwood floor backdrop

What is the difference between Paneer Makhani, Paneer Tikka Masala, and Butter Paneer?

All three of these dishes are popular in Indian cuisine. They are all relatively similar, but have some differences in terms of preparation, flavors, and ingredients.

(1) Paneer tikka masala is prepared by coating paneer in a spiced yogurt marinade and then grilling it (which is how you make paneer tikka) before adding it to the creamy tomato gravy. This gives the paneer tikka masala a smokier flavor. It’s also typically a bit spicier than butter paneer.

(2) Butter paneer is probably the most common variant you find at Indian restaurants and has a milder flavor profile than a paneer tikka masala because of the cashew paste, butter, and cream content of the dish. Also, instead of grilling the paneer first, it is cooked directly in the gravy. If you’ve ever had butter chicken, this would be the closest substitute!

(3) Paneer Makhani, is basically identical to butter paneer – both are made by cooking paneer in a creamy, spicy, tomato gravy. “Makhan” in hindi, translates to butter so essentially, this is also a butter paneer. For my version, I am substituting the richness of the cashew paste with coconut milk. This adds a mild sweetness and distinct flavor profile to this dish thats amazing!

close up shot of the final recipe

Garnish + Finishing Touches

I love topping off paneer makhani with extra coconut cream. To get the perfect consistency, make sure to use canned coconut cream and shake it well. Canned coconut milk naturally separates and the thick cream floats to the top. Shaking up the can helps to emulsify the thick cream on top with the thin coconut milk underneath. After shaking, pour some of the coconut milk on top. To thicken it, you can mix a little bit of sour cream into the milk as well; this will help the cream remain on the surface of this dish and gives a beautiful look. I also like to garnish with a little cilantro but that is totally optional.

hand holding the paneer makhani
Looking For More Recipes? Check These Out!
  • Paneer Butter Masala
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What is Paneer Makhani?

Paneer Makhani is a popular North Indian dish featuring paneer (Indian cottage cheese) cooked in a rich, creamy, and mildly sweet tomato-based gravy. The sauce is made with butter, tomatoes, cream, and a hint of spices, which gives it a smooth and luxurious texture.

paneer makhani
V
VG
GF
(5)

Easy Paneer Makhani Recipe (with Coconut Milk)

A delicious, creamy, spicy coconut curry.
prep time :15 minutes mins
cook time :45 minutes mins
Serves 4
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Ingredients

  • 1 c Yellow Onions (finely chopped)
  • 1 tbsp Crushed Ginger
  • 2 tbsp Garlic (finely chopped)
  • 1 c Canned Tomatoes (crushed)
  • 1 tbsp Butter
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Powder
  • 1/2 tsp Garam Masala
  • 1/4 tsp Turmeric
  • 1/8 tsp Cayenne
  • 1 tsp Kashmiri Red Chili Powder
  • 3/4 tsp Salt
  • 1 tsp Fenugreek Leaves
  • 1 can Coconut Milk
  • 1 tsp Sugar
  • 300 g paneer (cubed)

Instructions

  • Add oil to pot and lightly roast cumin seeds over medium heat until fragrant.
  • Add in onions and sauté until translucent.
  • Add in ginger and garlic and sauté for another minute or so.
  • Add in coriander powder, garam masala, turmeric, cayenne, kashmiri chili powder, and fenugreek leaves and cook for about another minute.
  • Add crushed tomatoes and salt and simmer for 5-7 minutes and keep mixing well.
  • Add in coconut milk, sugar, and your paneer, and then simmer mixture on a low medium heat for 15 minutes.
  • Optional: if your mixture is too thick you can add in some water too – start with a 1/4c if needed.

Notes

“Makhan” translates to “butter” in hindi, and “makhani” means “to be made with butter.” If you want to make the dish a bit lighter though, you can substitute butter with canola oil instead. 
You can also add an extra tablespoon of butter on top before serving for an extra rich buttery flavor. 
Nutrition Facts
Easy Paneer Makhani Recipe (with Coconut Milk)
Amount per Serving
Calories
493
% Daily Value*
Fat
 
43
g
66
%
Saturated Fat
 
30
g
188
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
51
mg
17
%
Sodium
 
189
mg
8
%
Potassium
 
505
mg
14
%
Carbohydrates
 
16
g
5
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
15
g
30
%
Vitamin A
 
313
IU
6
%
Vitamin C
 
11
mg
13
%
Calcium
 
426
mg
43
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Course
Cuisine Indian
Keyword butter paneer, coconut, coconut curry, curry, indian food, paneer, spicy, spicy food, vegetarian

Hi! I’m Shreya!

Welcome to Shreya’s Kitchen! Here, I whip up delicious vegetarian dishes that are both indulgent and healthy.

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Rate & Review

5 from 5 votes

What did you think of this recipe? Cancel reply






  1. Sabine
    01.23.2022

    5 stars
    This recipe is delicious! Super creamy with a little bit of bite to it. 10/10 🙂

    Reply

  2. JM
    05.02.2022

    5 stars
    Creamy and full of flavour. Great recipe. I added a capsicum and substituted fenugreek leaves (which I didn’t have at home) with fennel seeds – I don’t know how much that changed the flavour but it turned out great anyway 🙂

    Reply

  3. Hailey
    09.11.2023

    How much paneer did you use? It’s not listed in the ingredients.

    Reply

  4. riki
    10.21.2024

    super easy and delicious. NOTE: the paneer is not listed in the ingredients!

    Reply

  5. Sujeeva
    10.25.2024

    5 stars
    This recipe was easy to follow and came out so delicious!

    Reply

  6. Jo house
    03.30.2025

    5 stars
    I hadn’t made a curry from scratch in 3 years .. (went off them when pregnant!) .. made this tonight and was very the moon. It was so yummy!! Can’t say I stuck to the recipe 100%, but as vegetarians we are always looking for the next best recipe- found it ! .. Thank you !

    Reply

  7. Sunny
    04.05.2025

    5 stars
    What a wonderful recipe, smells awesome and tastes great. Loved it !

    Reply

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