Paneer Makhni Wala
Butter and paneer, forever
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What makes this dish unique?
It is heavily focused on a silky, strained tomato base with an extra thick helping of butter(makhan).
Is it very different from Shahi Paneer?
Yes, Shahi Paneer is usually white/nut-based, while this is distinctly red/orange from tomatoes.
Is it suitable for people who don't like spicy food?
Absolutely, it is one of the mildest and sweetest curries on our menu.
Does it contain whole spices?
The spices are usually ground or infused and strained out to keep the gravy smooth.
What is the best way to enjoy it?
It is phenomenal when scooped up with a crispy, buttery lachha paratha.
About Paneer Makhni Wala
Paneer makhni wala sits at the indulgent end of the makhani family, the word makhan meaning butter, and the dish is essentially a richer, sweeter cousin of paneer butter masala. It belongs to the Punjabi tradition of silky, buttery tomato curries that have travelled from Delhi restaurants to menus the world over.
The gravy is made from ripe tomatoes simmered with aromatics and then strained until completely smooth, before being enriched with an extra-generous helping of butter, fresh cream, and crushed kasoori methi. What separates it from butter masala is that the tomato base is reduced further before the paneer goes in, concentrating the sweetness and thickening the sauce. The spices are usually ground or infused and then strained out, leaving no whole pieces behind so the gravy stays glossy and uniform. Our paneer is set fresh in-house each morning from full-fat milk curdled with lemon juice, pressed for about three hours and cubed before service rather than vacuum-packed, keeping the cubes soft against the velvety sauce. Masalas are ground fresh daily, the kitchen is vegetarian and halal-friendly with no pork, and ghee is the cooking fat, with oil offered on request.
The taste is mild and distinctly sweet, one of the gentlest curries on the menu, the butter and cream lending a heavy, silky body while the methi adds a faint herbal lift. It is distinctly red-orange from the tomato, which sets it apart from the pale, nut-based shahi paneer. There is no real chilli heat, making it well suited to those who avoid spicy food.
It is at its best scooped up with a crispy, buttery lachha paratha, though garlic naan works just as well. A little raw onion and raita cut through the richness.
Vegetarians and meat-eaters share most tables here; the menu has plenty for both. Visit BHARAT →
See also: the Main Course - Veg menu · best paneer in Bangkok · Indian vegetarian food in Bangkok · paneer tikka from the tandoor.