Paneer Makhani ( Makhani means cream in Hindi) is a rich Punjabi gravy/sabzi made with tomato, onion, Butter and cream.Some people call this as Paneer Makhanwala too. Actually I was thinking Paneer butter masala & Paneer makhani recipes are one and the same as the basic ingredients are similar. But after going through few posts, I came to know there is difference in their cooking procedures. I followed Tarla Dalal’s recipe for this gravy. Its taste was close to the restaurant ones and we loved it with soft chapathi. I packed it for Sendhil & Raksha’s lunch box. This gravy can be made without onion, garlic too because its the butter, cashews & fresh cream that makes magic here. Do try it for Chapathi, Naan or plain kulcha. Tastes yumm. Lets see how to prepare Paneer makhani at home.
Paneer Makhani Recipe
How to make Paneer Makhani – Rich, Yummy gravy for chapathi/Roti, Naan & kulcha
Cuisine: North Indian
Category: side dish for roti
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
- Paneer/Cottage cheese – 200 gms
- Tomato – 3 nos
- Big onion – 1no
- Cashews – 10 nos
- Red chilli/Byadgi/Kashmiri chilli – 3 nos
To saute
- Butter – 2 tbsp
- Cinnamon – 1 inch
- Cloves – 2 nos
- Green cardamom – 2 nos
- Cumin seeds – 1/2 tsp
- Red chilli powder – 1/2 tsp
- Dhania powder – 1 tsp
- Garam masala powder – 1/2 tsp
- Turmeric powder – 1/8 tsp
- Salt – as needed
- Sugar – 1/4 tsp
- Kasoori methi – 1/2 tsp ( crushed)
- Fresh curd – 2 tbsp
- Fresh cream – as needed ( I added 2 tbsp)
- Water – as needed
|
METHOD
- Cut the paneer into 1 inch strips. Heat water in a bowl and keep the paneer immersed in hot water till use.In a kadai, heat 1 cup of water and boil the chopped tomato, onion, cashews and red chillies. After the tomato, onion is cooked, switch off the flame.Cool down and grind to a smooth paste adding the required water.
- In a kadai, heat butter.Saute cinnamon, cloves, green cardamom and cumin seeds. Add the ground tomato puree and saute well for a minute.
- It will start to thicken, changes color by leaving some oil. Add turmeric powder, red chilli powder, dhania powder, garam masala powder, sugar, salt. Mix well & saute the gravy until it starts to leave traces of oil.
- Now add curd and mix well.Cook for a minute.Add 1/2 – 1 cup of water and boil well.
- Lastly add paneer cubes and boil well until the gravy comes to a desired consistency. Add the crushed kasoori methi and fresh cream. Mix well. Switch off the flame and serve hot with roti/Chapathi.Enjoy !
|
Note
- Adjust the quantity of chilli powder as per your taste buds
- Use kashmiri chilli & Kashmiri chilli powder to get a bright red colored gravy.
- Adding fresh cream gives a great taste. So do not avoid it. If you don’t have fresh cream in hand, collect the skin/Malai from the the boiled milk and add it.
- Instead of cashews, you can use almonds too.
|
Enjoy this rich and creamy paneer makhani with roti or naan ! Tastes yumm !!
Leave a Reply