Paneer Makhani Recipe

Archana Doshi
83 ratings.
Paneer Makhani Recipe

The Paneer Makhani Recipe is an all time favorite north Indian dish that is cooked in a rich tomato based gravy. The subtle blend of spices like cardamom, dried fenugreek leaves and the cream adds to the richness and flavor to the Makhani recipe. Serve the Paneer Makhani with an Indian bread of your choice for a cozy and quick weeknight dinner.

Here are a few more gravy recipes that you might find interesting:

  1. Palak Paneer (Spinach in Cottage Cheese Gravy)
  2. Kerala Avial Recipe (Mixed Vegetables in Coconut)
  3. Turia Muthia nu Shaak Recipe (Turai Sabzi Gujarati Style )
  4. Lauki Chana Dal Recipe (Bottle Gourd Cooked in a Lentil Curry)

Cuisine: Punjabi
Course: Dinner
Diet: High Protein Vegetarian
Prep in

20 M

Cooks in

40 M

Total in

60 M

Makes:

4 Servings

Ingredients

  • 250 grams Paneer (Homemade Cottage Cheese)
  • 2 cups Homemade tomato puree
  • 1/4 cup Fresh cream
  • 1 Onion , roughly chopped
  • 1 inch Ginger
  • 3 cloves Garlic
  • 1 teaspoon Cardamom Powder
  • 1 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Cumin powder
  • 1/2 teaspoon Garam masala powder
  • 1/2 teaspoon Red chilli powder
  • 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
  • 2 teaspoons Honey
  • Salt , to taste
  • Cooking oil , for cooking

Directions for Paneer Makhani Recipe

  1. To begin making the Paneer Makhani Recipe, make sure you have the Home Made Paneer and the Tomato Puree ready. Keep them aside.

  2. In the next step, make a smooth paste of the onion, ginger and garlic in a food grinder

  3. Heat oil in a heavy bottomed pan, add a teaspoon of oil. Add the onion paste mixture and saute it on medium heat until the raw smell goes away. This would take about 4 minutes approximately.

  4. Next add the turmeric powder, cumin powder, cardamom powder, garam masala powder and stir-fry it along with the masala for about 2 minutes. This process of sauteing the masala helps the onions loose its raw smell faster.

  5. Once, well sauteed, add the tomato puree and simmer until the tomato puree begins to start bubbling and boiling.

  6. Once it does, stir in the cream, chilli powder, salt, kasuri methi and paneer. Give it a good stir and simmer for another 3 to 4 minutes.

  7. After about 3 minutes of simmering, check the salt and spice levels and adjust to suit your taste. Turn off the heat and transfer the paneer makhani to a serving bowl.

  8. Serve the Paneer Makhani with an Indian bread of your choice for a cozy and quick weeknight dinner.

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Last Modified On Tuesday, 14 February 2017 10:13

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