Some nights I want paneer butter masala without tasting raw garlic in the first bite. The fix in my kitchen is simple and worth it: I roast a whole head of garlic until the cloves collapse into a sweet paste, then blend that into the tomato-cashew gravy.
That bowl is this roasted garlic makhani. Soft paneer cubes in a buttery makhani gravy where the garlic is deep and mellow, not sharp. Same restaurant comfort, quieter heat, more caramel.
If you already make paneer makhani, this is the same family with one extra step that changes the finish. Let’s make it together.
What is roasted garlic makhani?
Makhani means buttery. The classic gravy is tomatoes, cashews, butter, cream, and kasuri methi (dried fenugreek leaves), finished until it coats a spoon. Paneer makhani and butter chicken sit in that same gravy family.
Here the garlic is roasted first. The cloves turn golden and soft, so the gravy picks up a roasted sweetness instead of the bite you get from ginger-garlic paste alone. I still use a little fresh ginger for brightness. The roast does the heavy lifting on the garlic side.
It is not a no-onion-no-garlic Jain makhani. There is garlic, a lot of it, just cooked until it behaves.
Roasted garlic makhani vs regular paneer makhani
- Regular paneer makhani: ginger-garlic paste goes into the pan early. Faster. Sharper garlic note.
- Roasted garlic makhani: one head of garlic in the oven (or air fryer) until soft, then blended into the tomato-cashew base. Deeper, sweeter garlic. About 25 extra minutes, mostly hands-off.
Use this when you want that takeaway creaminess with a softer garlic finish. Use a regular makhani when dinner needs to start in one pan with no oven step.
Why you’ll love this
- Roasted garlic tastes sweet and buttery, not sharp
- Cashew-tomato gravy blends silky if you soak the nuts
- Paneer stays soft if you warm it in the gravy, not fry it hard
- Naturally gluten-free
- Gravy freezes well; add fresh paneer when you reheat
- Mild enough for kids if you keep Kashmiri chilli as color
How roasting garlic changes the gravy
Test note: I roast one medium head at 400°F / 200°C for 35 to 40 minutes until the cloves are deep gold and squeeze out like paste. Under-roasted garlic still tastes raw in the blender. Over-roasted (almost black) turns bitter. Soft, caramel-gold is the cue. When I blended under-done cloves once, the gravy smelled sharp again and I had to simmer it longer with extra cream to calm it down. Roast until the cloves collapse. Then blend.
Soak cashews in hot water for 15 minutes so the blender turns them completely smooth. Gritty cashew is the fastest way this gravy tastes unfinished.
Perfect for
- A restaurant-style dinner with naan or instant pot jeera rice
- Meal prep: make the gravy on Sunday, warm with paneer midweek
- Using up a head of garlic that is starting to sprout (roast softens older cloves)
- A thali where you want one rich gravy and one lighter dal, like iron-rich palak dal
Roasted Garlic Makhani (Paneer)
Equipment
- Oven or air fryer
- Blender
- Heavy-bottomed pan or kadhai
- Foil
Ingredients
For the roasted garlic
- 1 head of garlic medium
- 1 teaspoon oil
- pinch salt
For the tomato-cashew base
- 15 cashews about 1/4 cup
- 1/4 cup hot water for soaking
- 1 tablespoon oil
- 1 tablespoon unsalted butter
- 1 onion small, sliced, optional for body
- 1 teaspoon ginger grated
- 3 tomatoes medium, roughly chopped, about 2 cups
- 1/2 teaspoon turmeric
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 cup water for simmering
- salt to taste
For finishing the gravy
- 1 tablespoon unsalted butter
- 1/2-3/4 cup warm water as needed
- 1 teaspoon sugar optional, balances tomato acidity
- 3 tablespoons fresh cream or more to taste
- 1 teaspoon kasuri methi crushed
- 1/2 teaspoon garam masala
- 250-300 g paneer cut into 3/4-inch cubes
- 1 teaspoon butter or cream to swirl at the end
To garnish
- 1 tablespoon cream
- fresh cilantro chopped, optional
- pinch kasuri methi crushed
Instructions
Roast the garlic
- Heat the oven to 400°F / 200°C. Slice 1/4 inch off the top of the garlic head to expose the cloves. Drizzle with 1 teaspoon oil and a pinch of salt. Wrap loosely in foil.
- Roast 35 to 40 minutes until the cloves are soft and deep gold. Cool 5 minutes, then squeeze the cloves from their skins into a small bowl. Mash lightly with a fork.
- Air fryer option: 375°F / 190°C for 25 to 30 minutes, checking at 20 minutes.
Soak and simmer the base
- Soak the cashews in 1/4 cup hot water for 15 minutes while the garlic roasts.
- Heat 1 tablespoon oil and 1 tablespoon butter in the pan over medium heat. Add sliced onion if using. Cook 4 to 5 minutes until soft and lightly gold.
- Add grated ginger. Stir 30 seconds.
- Add tomatoes, turmeric, Kashmiri chilli, coriander, cumin, and a pinch of salt. Cook 6 to 8 minutes until the tomatoes break down and the oil starts to separate at the edges.
- Add 1/2 cup water. Simmer 3 to 4 minutes. Cool 5 minutes.
Blend
- Blend the tomato mixture with the soaked cashews (and their water) and the roasted garlic until completely smooth. Scrape the sides once. The paste should look silky, not grainy.
Finish the makhani
- Wipe the pan if needed. Melt 1 tablespoon butter over medium-low heat. Pour in the blended gravy.
- Add 1/2 cup warm water. Simmer 5 to 7 minutes, stirring, until the gravy thickens enough to coat a spoon. Add more water if it is too tight. Taste for salt and add sugar if the tomatoes taste sharp.
- Stir in cream, crushed kasuri methi, and garam masala. Simmer 1 minute on low. Do not boil hard after the cream goes in.
- Add paneer cubes. Warm gently 2 to 3 minutes so the paneer softens in the gravy. Turn off the heat. Swirl a teaspoon of butter or cream on top.
- Garnish with cream, cilantro if you like, and a pinch of kasuri methi. Serve hot with naan, roti, or jeera rice.
Notes
FAQs
Q1. Can I make this vegan?
Yes. Swap paneer for firm tofu or chickpeas, use oil instead of butter, and finish with coconut cream or blended cashew cream. The roasted garlic still carries the gravy. For a fully written tofu version of this cashew-tomato gravy, make my vegan butter chicken.
Q2. Can I make the gravy ahead?
Yes. Make the gravy through the cream and kasuri methi step, cool, and refrigerate up to 3 days. Warm gently and add paneer just before serving so the cubes stay soft.
Q3. Do I have to roast a whole head of garlic?
A whole head gives you that sweet, mellow flavor. In a pinch, roast 8 to 10 peeled cloves tossed in oil on a small tray for 15 to 20 minutes at 400°F / 200°C. Garlic paste from a jar will not taste the same. It stays sharper.
Q4. Is this the same as paneer butter masala?
They sit in the same family. Paneer butter masala often leans more tomato-forward and spice-forward. Makhani is creamier and more buttery. This version is a makhani gravy with roasted garlic as the twist.
Q5. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 to 4 days. Reheat on low with a splash of water or milk. If the gravy separates a little, stir in a spoon of cream while warming.
Q6. My gravy tastes sharp or acidic. What went wrong?
Under-roasted garlic or under-ripe tomatoes. Simmer a few minutes longer, add the optional sugar, and finish with a little more cream. Next time, roast until the cloves are fully soft and gold.
Serve it like this
I like this roasted garlic makhani with soft butter naan and a simple cucumber raita when I want restaurant night at home. Jeera rice works when you want the gravy to be the loudest thing on the plate. If you try it, tell me: do you roast the garlic in the oven or the air fryer?
Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!
