Paneer Makhani

Paneer makhani is a creamy and rich Mughlai gravy made with paneer and simmered in cashew onion-tomato based gravy.

paneer-makhani

paneer-makhani

 

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.

paneer-makhani

Recipe of Paneer Makhni

Hetal Kamdar

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

Instructions
 

For the gravy:

  • 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

Notes

Serve this with hot parathas, naans, or Steamed Rice.
Keyword butter paneer recipe, easy paneer butter masala recipe, paneer butter masala recipe, paneer makhani


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