Paneer Makhani is a most popular North Indian dish originated from Punjab. Paneer Makhani is a richly fragrant sauce made with spices, cream, onion, tomato and Indian cheese cubes. Paneer Makhani perfectly goes with roti, naan or plain steamed rice.

There are so many curry recipes related to paneer like butter paneer, paneer butter masala, paneer makhkhanwala, panner makhani and shahi paneer, some recipes with onion or some without onion, some with same method with different-different spices combination, some with yogurt base or some with cashew or cream base, but I know we love all versions and serve everywhere and all Indian restaurants and dhaba in all seasons. Today I’m posting my version of paneer Makhani, very suitable in this season.

Ingredients:

For Gravy
• 1 cup Chopped Onion
• 1 Medium Sized Chopped Tomato
• 1 tsp Ginger-Garlic Paste
• 5-6 Cashew Nuts
• 1 chopped Green Chili
• ¼ tsp Cumin Seeds
• 1 tbsp Oil/Butter
• Salt

Other Ingredients
• 1-2 tbsp Oil/Butter
• 1 cup Tomato Puree
• 1 cup Paneer Cubes
• 1 tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1 tsp Garam Masala
• 1 tsp Coriander Powder
• 1-2 tsp Ginger-Garlic Paste
• ½ tsp Cumin Seeds
• 2-3 Cloves
• 1-2 Big Cardamom
• 2-3 Bay Leaves
• 1-2 tbsp Kasuri Methi/Dried Fenugreek Leaves
• Pinch of Hing/Asafoetida
• ¼ cup Milk Cream
• ½ tsp Sugar (optional)
• Salt
• Chopped Coriander Leaves for Garnishing

Method:

For Gravy

1. Heat oil in a big deep pan or kadhai, add cumin seeds, ginger-garlic paste and sauté it.
2. Now on medium flame, add chopped onions, cashew nuts and stir fry it till golden brown. Add chopped tomatoes, green chili and again stir fry it till tomatoes become soften.
3. Switch of the flame, let it cool down for few minutes then blend it in a blender or mixer and make a smooth paste, keep aside.

Preparation

1. Heat oil in the same pan, add cumin seeds, big cardamom, cloves, bay leaves and pinch of hing.
2. Now add ginger-garlic paste and sauté it. Add prepared onion paste, tomato puree and mix it well, stir it for 2 minutes.
3. Add red chili powder, turmeric powder, garam masala, coriander powder, salt and mix it well, stir it for few minutes.
4. Now add ¼ cup water (add more water if required as per choice), mix it well and bring it to the boil and stir it continuously. Add milk cream and again mix it well.
5. Add paneer cubes, kasuri methi (crush it between hand palms) and mix it well, cook it for 3-4 minutes.

6. Paneer Makhani Is ready to serve. Add chopped coriander leaves and serve with rice, roti, naan as a side dish.

Tips::

• You can adjust water as per your choice to make thick or thin gravy.
• Add tandoori masala for the restaurant style taste.
• You can add fried paneer for rich flavor.
• For vegan curry, you can add coconut or almond cream instead of milk cream.
• You can use Tofu instead of paneer for vegan.

5.0 from 2 reviews

Paneer Makhani

 

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Paneer Makhani is a most popular North Indian dish originated from Punjab. Paneer Makhani is a richly fragrant sauce made with spices, cream, onion, tomato and Indian cheese cubes, perfectly goes with roti, naan or plain steamed rice.

Author: Binjal Pandya

Recipe type: Sabji & Curry

Cuisine: Indian

Ingredients

For Gravy

• 1 cup Chopped Onion
• 1 Medium Sized Chopped Tomato
• 1 tsp Ginger-Garlic Paste
• 5-6 Cashew Nuts
• 1 chopped Green Chili
• ¼ tsp Cumin Seeds
• 1 tbsp Oil/Butter
• Salt

Other Ingredients

• 1-2 tbsp Oil/Butter
• 1 cup Tomato Puree
• 1 cup Paneer Cubes
• 1 tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1 tsp Garam Masala
• 1 tsp Coriander Powder
• 1-2 tsp Ginger-Garlic Paste
• ½ tsp Cumin Seeds
• 2-3 Cloves
• 1-2 Big Cardamom
• 2-3 Bay Leaves
• 1-2 tbsp Kasuri Methi/Dried Fenugreek Leaves
• Pinch of Hing/Asafoetida
• ¼ cup Milk Cream
• ½ tsp Sugar (optional)
• Salt
• Chopped Coriander Leaves for Garnishing

Instructions

For Gravy

1. Heat oil in a big deep pan or kadhai, add cumin seeds, ginger-garlic paste and sauté it.
2. Now on medium flame, add chopped onions, cashew nuts and stir fry it till golden brown. Add chopped tomatoes, green chili and again stir fry it till tomatoes become soften.
3. Switch of the flame, let it cool down for few minutes then blend it in a blender or mixer and make a smooth paste, keep aside.

Preparation

1. Heat oil in the same pan, add cumin seeds, big cardamom, cloves, bay leaves and pinch of hing.
2. Now add ginger-garlic paste and sauté it. Add prepared onion paste, tomato puree and mix it well, stir it for 2 minutes.
3. Add red chili powder, turmeric powder, garam masala, coriander powder, salt and mix it well, stir it for few minutes.
4. Now add ¼ cup water (add more water if required as per choice), mix it well and bring it to the boil and stir it continuously. Add milk cream and again mix it well.
5. Add paneer cubes, kasuri methi (crush it between hand palms) and mix it well, cook it for 3-4 minutes.
6. Paneer Makhani Is ready to serve. Add chopped coriander leaves and serve with rice, roti, naan as a side dish.

Notes

• You can adjust water as per your choice to make thick or thin gravy.
• Add tandoori masala for restaurant style taste.
• You can add fried paneer for rich flavor.
• For vegan curry you can add coconut or almond cream instead of milk cream.
• You can use Tofu instead of paneer for vegan.

3.5.3251

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