PANEER MAKHANI RECIPE |
STARTUP COOKING
Paneer Makhani is traditional Indian dish made with cubes of cottage cheese cooked in a rich and creamy tomato based sauce.
Paneer Makhani is slightly sweet and mildly spiced recipe. Paneer is cooked in makhani gravy with loads of butter. Adding fresh cream at the end of cooking provides enough of that richness you look for an authentic restaurant style taste. This mouth watering paneer makhani goes well with naan, roti, rice or pulao.
The word makhani means "buttery" and is derived from the word makhan which means "homemade butter". This recipe is the vegetarian version of Murgh Makhani, which is commonly known as Butter Chicken.
Butter Chicken is originated from Northern India in 1948 by Kundan Lal Gujral. He operated a restaurant in the city called Moti Mahal in Delhi, the capital of India. For chef Kundan Lal Gujral, it was a common practice to throw in butter, tomatoes, and leftover tandoori chicken into a pot to make use of the leftovers. Later, this dish became very popular and the best seller and finally he added into the menu card. Now the recipe is adapted by restaurants across the world.
This paneer makhani gravy is great for special occasions, festivals, pot lucks or any get-together. Follow my step by step photo recipe to prepare Paneer Makhani. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.
Try my other paneer recipes
- Palak paneer
- Methi Paneer
- Paneer peas pulao
- Paneer capsicum
- Matar paneer
- Kadai paneer
- Paneer Lababdar
- Paneer Korma
RECIPE FOR PANEER MAKHANI
Coarse : Lunch / Dinner
Cuisine : North Indian
Author : Jayashree Karthik
Prep Time : 10 min
Cook Time : 30 min
Total Time : 40 min
INGREDIENTS
- 1/2 tsp cumin seeds
- 2 green cardamom
- 2 kashmiri red chilli
- 1 large onion - roughly chopped
- 7 garlic
- 1 inch ginger
- 2 large tomato
- 12 cashews
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- salt to taste
- 1/2 cup water
- 1.5 tbsp unsalted butter
- 1 tsp oil
- 1 tbsp unsalted butter
- 1 tsp cumin seeds
- 1.5 inch ginger - thinly sliced
- 2 green chilli
- 1 tsp kashmiri red chilli powder
- 1 tbsp sugar
- 1.5 tsp kasoori methi
- salt to taste
- 1/2 cup water
- 1 cup paneer - cubes
- 1/2 tsp garam masala powder
- 1.5 tbsp fresh cream
PROCEDURE
- heat a pan on medium flame, add cumin seeds, kashmiri red chilli and cardamom pods
- saute for few seconds
- add roughly chopped onion, garlic, ginger, tomatoes, cashews, turmeric powder, coriander powder, salt and water
- mix well
- cover with lid and cook for 12-15 minutes on medium flame (stir at regular intervals)
- when the mixture becomes dry, add unsalted butter and mix well
- cook for 1 minute and then switch off the flame
- cool down the mixture completely and then transfer into mixer grinder and grind to a smooth paste and then set aside
- Makhani gravy is ready
- heat oil and butter in the pan
- add finely chopped green chillies and ginger
- mix well and saute for few seconds
- add ground makhani gravy, kashmiri red chilli powder, sugar and crushed kasoori methi
- mix well and saute for 1-2 minute
- add water and mix well
- cover with lid and cook the gravy for 5-7 minutes on low medium flame
- now add salt and paneer cubes
- mix well and cook on medium flame for 5 minutes or until the paneer cooked well
- add fresh cream and garam masala powder
- mix well and cook again for 1 minute and then switch off the flame
- garnish with coriander leaves or crushed kasoori methi
- serve hot with chapathi, roti, naan, pulao, etc.,
- Enjoy!
- adjust spice level according to the taste
- add more butter if you want creamy makhani gravy
- you can toast the paneer cubes in butter for 1 minute and then add into the gravy
Paneer Makhani With Step By Step Photo Recipe
heat a pan, add cumin seeds, cardamom pods and kashmiri red chilli, saute for few seconds
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