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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.
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