Paneer makhani I paneer butter masala

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Preparation Time : 20 mins Cooking Time : 30 mins Serves : 4

Paneer makhani is a popular Punjabi dish creamy and yummy side dish of paneer to serve with roti, naan, or Kerala parota’s originating from the Indian subcontinent, in which the gravy is prepared usually with butter, tomatoes, cashews, or cream. Spices such as red chili powder and garam masala are also used to prepare this gravy. A unique and easy to make restaurant-style paneer makhani recipe.  

Ingredients:

Paneer – 200 gm cubes

Butter – 75 gm

Cumin- 1/2 tsp

Green chili – 2 no’s slit

Ginger – 1/2 inch Juliane

Chilli powder – 1 tsp

Kasuri methi – 1 tsp

Fresh cream – 2 tbs

Coriander – 2 tbsp chopped

Ingredients to boil in 200 to 250 ml of water for 15 min (to blend) –

Cumin – 1 tsp

Cardamom – 2 no’s

Kashmiri chili – 2 no’s

Garlic- 6 cloves

Ginger – 1/2 inch

Onion – 1 medium roughly chopped

Tomato – 4 to 5 tomatoes chopped roughly

Coriander powder – 1 tsp

Cashew nuts – 10 to 12 no’s

Turmeric – 1/4 tsp

Salt – 1 tsp

Garam masala – 1/2 tsp

Butter – 1 tbs

 

 

Method:

Keep all the ingredients handy to start.

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heat a pan, add cumin – 1 tsp, cardamom – 2 no’s, Kashmiri chili – 2 no’s, garlic- 6 cloves, ginger – 1/2 inch chopped roughly, Onion – 1 medium roughly chopped, tomato – 4 to 5 tomatoes chopped roughly, coriander powder – 1 tsp, cashew nuts – 10 to 12 no’s, turmeric – 1/4 tsp, salt – 1 tsp

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add 200 ml of water,

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boil it for 15 mins covered, now add garam masala – 1/2 tsp and butter – 1 tbs, stir

switch off the flame, allow it to cool completely,

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Once the mixture is cooled and ready to blend, transfer it to a mixer jar and blend it to a smooth paste, and keep ready.

Ingredients to fry paneer –

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Heat the pan with 1 tbs of butter, when it is hot add cumin allow it to splutter, then add ginger Juliane, and slit green chilies, saute for few mins,

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add cubed paneer, saute on a medium flame until paneer turns to light brown in color,

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Once the paneer is golden brown remove it to a plate and set aside, in the same pan add butter,

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When it is hot add chili powder, saute,

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add the blended paste into, Combine to a gravy consistency

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Add little water,

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Bring it to boil, boil it for few mins,

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Now add paneer, stir,

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Add crushed Kasuri methi, stir

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Add fresh cream, stir until it mixes properly with the curry, remove from the flame, add fresh coriander

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Restaurant-style Paneer makhani is ready to serve.

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Enjoy as a side dish for Roti, naan, or goes well with mildly spiced veg biryani, pulao, or jeera rice.

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