Paneer Bukhara is a rich and indulgent North Indian dish known for its creamy tomato-based gravy, buttery texture, and mild smoky flavour. Inspired by the legendary dishes served at the iconic Bukhara Restaurant, this curry reflects the bold yet comforting flavours of Mughlai-style cooking.

The dish is prepared with soft paneer cubes simmered in a thick gravy made from tomatoes, butter, cream, and aromatic spices. Unlike many heavily spiced curries, Paneer Bukhara focuses on a balanced, slightly tangy tomato base enriched with cashews and fresh cream, which gives the dish its signature velvety texture and vibrant colour.

One of the defining features of Paneer Bukhara is its subtle smoky aroma, often achieved through the traditional dhungar (charcoal smoking) technique. This smoky touch enhances the richness of the gravy and makes the dish taste similar to restaurant-style Mughlai curries.

Paneer Bukhara is widely loved for its luxurious taste and comforting flavours, making it a popular choice in fine-dining Indian restaurants as well as festive meals at home. It pairs wonderfully with butter naan, tandoori roti, laccha paratha, or jeera rice, creating a satisfying and flavourful meal.

Perfect for special occasions, dinner parties, or when you want to enjoy a restaurant-style dish at home, Paneer Bukhara stands out as a royal and flavour-packed paneer delicacy that celebrates the richness of Indian cuisine.

Preparation Time

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Serves: 3–4 people

Ingredients
For Paneer

250 grams paneer, cut into cubes

1 tbsp butter or ghee

½ tsp red chilli powder

Salt to taste

For Bukhara Gravy

4 large ripe tomatoes, chopped

10–12 cashews, soaked for 10 minutes

1 medium onion, roughly chopped

5–6 garlic cloves

1 inch ginger

1 green chilli (optional)

Whole Spices

1 bay leaf

1 black cardamom

2 green cardamom

1 small cinnamon stick

Spice Powders

1 tsp Kashmiri red chilli powder

½ tsp turmeric powder

1 tsp coriander powder

½ tsp garam masala

For Creaminess

3 tbsp fresh cream

2 tbsp butter

1 tsp kasuri methi (crushed)

Optional Smoky Flavor (Dhungar Method)

1 small piece charcoal

½ tsp ghee

Step-by-Step Cooking Method
1. Prepare the Gravy Base

Heat 1 tsp oil in a pan.

Add chopped tomatoes, onion, ginger, garlic, green chilli, and cashews.

Cook on medium heat for 8–10 minutes until tomatoes become soft.

Let it cool slightly.

Blend the mixture into a smooth puree.

2. Cook the Masala

Heat butter + 1 tsp oil in a deep pan.

Add bay leaf, cinnamon, black cardamom, and green cardamom.

Sauté for 30 seconds until aromatic.

Pour in the prepared tomato-cashew puree.

Cook on medium heat for 8–10 minutes, stirring occasionally until the gravy thickens and butter starts separating.

3. Add Spices

Add the following:

Kashmiri red chilli powder

turmeric powder

coriander powder

salt

Cook the masala for 3–4 minutes until well blended.

4. Add Paneer

Lightly sauté paneer cubes in butter for 1–2 minutes (optional).

Add them to the gravy.

Add ½ cup warm water and simmer for 5 minutes.

5. Make It Creamy

Add fresh cream and mix gently.

Crush kasuri methi between your palms and add it.

Sprinkle garam masala.

Cook for 2 minutes on low heat.

6. Give a Smoky Flavor (Optional but Authentic)

Heat a small charcoal piece until red hot.

Place it in a small bowl inside the pan.

Pour ½ tsp ghee over the charcoal and immediately cover the pan.

Let it smoke for 2 minutes.

Remove charcoal carefully.

This step gives the dish the signature Bukhara smoky aroma.

Garnishing

1 tbsp fresh cream swirl

A small cube of butter

Chopped coriander leaves