Paneer Makhani Recipe
Paneer Makhani is a slightly sweet, delectable & creamy gravy made of butter, tomatoes & cream, flavored with Garam Masala & Indian spices.
Recipe Info
Ingredients For Paneer Makhani Recipe
- 200 gm Paneer
- 4-5 Large Tomatoes
- 1-2 Green Chilies
- 3-4 Garlic Cloves
- 1 Inch Piece of Ginger
- 1 Teaspoon Cumin Seeds (Jeera)
- 2 Green Cardamom (Hari Elaichi)
- 2 Cloves Laung (Cloves)
- 1 Inch Dalchini (Cinnamon Stick)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 1 Teaspoon Garam Masala
- 1 Teaspoon Salt, or according to taste
- 1 Tablespoon Heavy Cream
- 1 Tablespoon Kasoori Methi (Dried Fenugreek Leaves)
- 1 Tablespoon Butter
Step By Step Instructions for Paneer Makhani Recipe
- Heat some butter in a pan and add cumin seeds, dalchini (cinnamon stick), elaichi (cardamom) and laung (cloves). Fry the whole spices for a minute.1 Teaspoon Cumin Seeds (Jeera), 2 Green Cardamom (Hari Elaichi), 1 Inch Dalchini (Cinnamon Stick), 2 Cloves Laung (Cloves)
- Add finely chopped green chilies along with minced ginger and garlic to the pan. Fry for a minute so that they are roasted.1-2 Green Chilies, 1 Inch Piece of Ginger, 3-4 Garlic Cloves
- Make puree of the tomatoes and add it to the pan after the ginger-garlic is roasted. Sauté for 4-5 minutes till the tomatoes are cooked.4-5 Large Tomatoes
- Wait till the tomato puree has reduced and then add turmeric powder, red chili powder, coriander powder, garam masala and salt. Cook for a couple of minutes till the spices are roasted and the gravy starts to leave oil on the sides.1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Red Chilli Powder, 1 Teaspoon Coriander Powder (Dhaniya Powder), 1 Teaspoon Garam Masala, 1 Teaspoon Salt, or according to taste
- Add some cream and around 1/2 cup of water to the gravy. You can use milk instead of cream to make the dish lighter.1 Tablespoon Heavy Cream
- Add paneer cubes to the gravy. Cover the pan with a lid and cook for 3-4 minutes till the paneer is soft and cooked.200 gm Paneer
- Sprinkle some crushed kasuri methi (dry fenugreek leaves) and mix everything together.1 Tablespoon Kasoori Methi (Dried Fenugreek Leaves)
- Paneer Makhani is ready. Drizzle some cream on the top along with some cilantro leaves for garnishing. Serve it hot along with any Indian bread or on the side of any Rice dish.
