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Paneer Makhani

Paneer simmered in a wealthy, creamy tomato based mostly gravy… Simple to make and tastes precisely like that of the restaurant type paneer butter masala. Serve paneer makhani with any Indian flatbread or pulao / jeera rice. Take pleasure in!

Substances (Serves 3 – 4)

1. Paneer – 300 gm , cubed

2. Butter – 2 tbsp

3. Ginger – half inch, roughly chopped

Inexperienced chilies – 2

4. Tomato puree – of three medium tomatoes

5. Turmeric powder – 1/Four tsp

Chilly powder – half tsp

Coriander powder – 1 tsp

Cumin powder – half tsp

6. Kasoori methi – 1/Eight tsp

Garam masala powder – half tsp

7. Heavy cream / recent cream – half cup

Milk – half – 3/Four cup

8. Sugar – 1 – 2 pinches

Kasoori methi – 1/Eight tsp

9. Salt – To style

10. Cilantro – 2 – Three tbsp (optionally available)


1. Grind ginger and inexperienced chilies to a tremendous paste within the small jar of a mixie.

2. Warmth 2 tbsp butter in a kadai over medium warmth. Add ginger-green chilly paste and cook dinner for a minute. Add floor tomato, salt and cook dinner lined for 10 – 15 minutes till moisture is totally gone and butter separates. Add turmeric powder, chilly powder, coriander powder and cumin powder. Cook dinner over low warmth till their uncooked scent is totally gone. Add kasoori methi and garam masala powder. Combine nicely.

3. Add heavy cream and blend nicely. Subsequent add milk. Add salt and 1 – 2 pinches of sugar. Stir constantly for a couple of minutes till it involves a boil. Add a pinch of kasoori methi,Β  paneer items and cook dinner lined for a couple of minutes over low warmth. Change off. Style verify for salt.Β  Add a tsp of butter and a pinch of garam masala powder, if required. Lastly sprinkle some cilantro. Serve after 10 minutes. It goes nicely with naan / pulao and so forth.


* You possibly can add cashew paste, when you desire. Soak 8 – 10 cashews in sizzling water for 10 minutes. Grind to a really tremendous paste including water / milk. Add it after step 2. Cook dinner for a few minutes after which add heavy cream.

Recipe courtesy – Nipa Dan