Paneer makhani is a creamy and rich Mughlai gravy made with paneer and simmered in cashew onion-tomato-based gravy.
Recipe of Paneer Makhni
Ingredients:
2 cups chopped tomatoes
1 cup sliced onions
1/2 cup cashew nuts (kaju)
4 whole dry Kashmiri red chilies, broken into pieces
3 tbsp butter
2 tsp garlic (lehsun) paste
25 mm (1”) piece cinnamon (dalchini)
2 cardamoms (elachi)
2 bay leaves (tejpatta)
1 tbsp dried fenugreek leaves (Kasuri methi)(optional)
2 tsp garam masala
1/2 cup tomato puree
salt to taste
1/4 cup whisked fresh curds (Dahi)
1 tsp sugar
4 tbsp fresh cream
2 cups paneer (cottage cheese) strips, cut into 1? x 1/4?
The Garnish
2 tbsp fresh cream
Method:
For the gravy-
1. Combine all the wet ingredients along with 1½ cups of water in a deep kadhai and boil on a high flame for 10 to 15 minutes or till the tomatoes are soft, and stir occasionally.
2. Cool and blend in a mixer to a smooth mixture. Keep aside.
3. Heat the butter in a deep kadhai, add the garlic paste and sauté on a medium flame for a few seconds.
4. Add the cinnamon, cloves, cardamom, and bay leaves and sauté on a medium flame for a few more seconds.
5. Add the dried fenugreek leaves, garam masala, tomato purée, prepared mixture, and salt.
6. Mix gently and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.
7. Add the curds, mix well, and cook on a medium flame for 1 more minute.
8. Add the sugar, ¼ cup of water, paneer, and cream mix well, and cook on a medium flame for another 2 minutes.
Notes:
Serve this with hot parathas, naans, or Steamed Rice.
Recipe of Paneer Makhni
Ingredients
- 2 cups chopped tomatoes
- 1 cup sliced onions
- ½ cup cashew nuts kaju
- 4 whole dry Kashmiri red chilies broken into pieces
- 3 tbsp butter
- 2 tsp garlic lehsun paste
- 1 piece cinnamon (dalchini)
- 2 cardamoms elachi
- 2 bay leaves tejpatta
- 1 tbsp dried fenugreek leaves Kasuri methi(optional)
- 2 tsp garam masala
- ½ cup tomato puree
- salt to taste
- ¼ cup whisked fresh curds Dahi
- 1 tsp sugar
- 4 tbsp fresh cream
- 2 cups paneer cottage cheese strips, cut into 1? x 1/4?
The Garnish
- 2 tbsp fresh cream
Instructions
- Combine all the wet ingredients along with 1½ cups of water in a deep kadhai and boil on a high flame for 10 to 15 minutes or till the tomatoes are soft, and stir occasionally.
- Cool and blend in a mixer to a smooth mixture. Keep aside.
- Heat the butter in a deep kadhai, add the garlic paste and sauté on a medium flame for a few seconds.
- Add the cinnamon, cloves, cardamom, and bay leaves and sauté on a medium flame for a few more seconds.
- Add the dried fenugreek leaves, garam masala, tomato purée, prepared mixture, and salt.
- Mix gently and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.
- Add the curds, mix well, and cook on a medium flame for 1 more minute.
- Add the sugar, ¼ cup of water, paneer, and cream mix well and cook on a medium flame for another 2 minutes
