Hi Chefs!!
Paneer Makhani is a punjabi style Paneer dish originating from Indian subcontinent. It is a mildly sweet, tangy and a creamy dish. Paneer or Cottage Cheese is added to the gravy made with onion, tomatoes, cashews. Spices like red chili powder, garam masala, green chili and a few khada masala are used to add spice to it. This dish gets its creamy texture through butter, cashews and dairy cream.
So let us learn and try making this irresistible, delectable dish and enjoy it with family and friends.
Paneer Makhani
Ingredients:
· Paneer/Cottage Cheese – 250 gm
· Oil – 2-3 tbsp
· Butter – 5-6 tbsp
· Dairy Cream – 4-5 tbsp
· Curd (whisked) – 4-5 tbsp
· Onion – 2-3 (sliced)
· Tomato – 3-4 (diced)
· Green Chili – 2-3 nos
· Ginger – 1 inch
· Garlic Cloves – 6-7 nos
· Green Coriander – 2 tbsp
· Bay Leaf – 1
· Cinnamon – 1-2
· Cumin Seeds – 1 tsp
· Pepper Corn – 7-8
· Cashew – 10-12
· Kashmiri Red Chili Powder – 2 tsp
· Turmeric Powder – ½ tsp
· Coriander Powder – 3-4 tsp
· Garam Masala – 1 tsp
· Salt – according to taste
· Sugar – 2-3 tsp
How To Make Paneer Makhani:
1. Heat oil in a pan.
2. Add bay leaf, cinnamon, pepper corn and cumin seeds and let them splutter.
3. Add ginger, garlic cloves and cashews. Sauté it for few seconds.
4. Add onions and cook them till translucent.
5. Add tomatoes and salt, cook them till soft. Add a little water, cover with lid and cook for 10-15 minutes.
6. Transfer this to a bowl and let it cool down.
7. Add little butter to same pan and sauté paneer cubes(optional).
8. Transfer it to a bowl.
9. Transfer the masala to the mixer jar and make puree.
10. Add more butter to the pan and let it melt.
11. Add puree to the pan.
12. Add Kashmiri red chili powder, turmeric powder and coriander powder.
13. Mix it, cover it and let it cook on low flame for few minutes till it leaves oil .
14. Add whisked curd and let it cook .
15. Now add paneer/cottage cheese to the gravy and little water if the gravy is thick.
16. Add salt, sugar, garam masala and chopped coriander.
17. Mix well so that the paneer is well coated with gravy.
18. In the last add and garnish with dairy cream.
19. Serve it with Indian breads of your choice or with rice.
Enjoy!!
Some Pro Tips:
1. Do not sauté onion too much. Sauté, only till it is transparent.
2. Use red tomatoes for the gravy.
3. Shallow frying the paneer is optional , you can use paneer as it is.
4. Be careful while adding salt to the gravy as we are making it in butter and it contains salt.
5. While adding curd to the gravy the curd should be fresh and not sour.
6. Switch off the gas immediately after adding dairy cream otherwise it might curdle.
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