paneer makhani recipe, how to make paneer makhani | paneer recipes |Cooking With Amanda

paneer makhani recipe – this is simple and easy to make delicious paneer makhani recipe. the flavors of this dish is more home style and its not a restaurant style recipe. but i am planning to put one soon.

the makhani gravy or sauce is usually made up of pureed tomatoes, ginger, garlic, red chili powder and cream. the same sauce is also used for paneer butter masala. basically both are same for me. just that the spicing varies from recipe to recipe. in some variations cashew paste is also added. cashew paste does help in giving a smooth, creamy texture to the gravy.

in this paneer makhani recipe, i have not used cashew paste. i did get a few requests from readers, asking me to post some punjabi recipes without the use of expensive stuff like cashew, almonds etc. hence this paneer makhani post.

the recipe is very easy to make. you can use ready made tomato puree too. paneer can be brought ready from out or you can make paneer at home. i always make paneer at home. however, this time a few of the paneer cubes broke in the gravy. i cooked the milk too much while making the paneer. sometimes i am also in a hurry and impatient to cook and finish a task.

paneer makhani is best served with rotis, parathas or with naans. i served with whole wheat naan and a side veggie salad. you can also serve paneer makhani with jeera rice.

on a side note, we got a new internet connection as our existing internet is still having issues. so now i plan to add some recipes which have been in the drafts from quite a long time and hundreds of comments to be replied too.

lets start step by step paneer makhani recipe:

1. first rinse and chop the tomatoes.

2. in a blender or grinder make a smooth puree of the chopped tomatoes. no need to add any water while blending the tomatoes.

3. crush the ginger & garlic in a mortar-pestle to a paste.

4. melt butter in a pan. add bay leaf and then the crushed ginger garlic. saute till the raw aroma of the crushed ginger garlic goes away.

5. add the tomato puree.

6. stir well and add the red chilli powder. keep on sauting till the fat leaves the sides of the tomato paste.

7. meanwhile chop the paneer/cottage cheese in cubes, squares or triangles.

8. after 15 minutes on a low flame, the tomatoes and spices have sauted well and the fat leaving the sides of the mixture is clearly seen.

9. now add water.

10. stir very well and let the gravy/sauce come to a gentle simmer.

11. simmer the gravy till it reduces and thickens a bit.

12. add ginger julienne and slit green chilies. simmer for a minute.

13. stir and then add salt, crushed kasuri methi/dry fenugreek leaves and honey or sugar. i have added honey here.

14. add the paneer cubes and simmer for 2 to 3 minutes.

15. add cream. i used amul cream.

16. stir gently but well so that the cream is mixed uniformly with the gravy without breaking the paneer cubes. switch off the flame.

17. lastly sprinkle garam masala and again stir gently. check the seasonings and add more salt or honey or sugar if required.

18. serve paneer makhani hot with rotis, parathas or naan. few variations of naan recipes are naan without yeast, naan with yeast, garlic naan and whole wheat naan.

if you are looking for more paneer recipes then do check palak paneer, kadai paneer, matar paneer, chilli paneer, paneer tikka, shahi paneer and paneer tikka masala.

paneer makhani recipe below:

paneer makhani recipe

Author: dassana

Recipe type: main

Cuisine: north indian

200 grams cottage cheese/paneer
250 grams or 4 to 5 medium ripe and red tomatoes/tamatar
2 to 3 tbsp dairy cream, low fat 25% to 35% fat
2 tbsp butter
1 bay leaf/tej patta
1 tsp ginger garlic paste (1/2 inch ginger + 3-4 small garlic crushed to paste in a mortar-pestle)
½ tsp red chilli powder or kashmiri red chilli powder or deghi mirch
1-2 green chillies, slit
¼ garam masala powder or tandoori masala powder
½ to 1 tsp honey or sugar – add as required* check notes
½ inch ginger, julienned
½ tsp kasuri methi leaves, crushed
1.5 cups water
salt as required

rinse the tomatoes very well. chop them and make a smooth puree in a blender or grinder. keep the tomato puree aside.
melt butter in a pan.
first add the tejpatta/bay leaf and saute for a few seconds till aromatic.
then add the crushed ginger-garlic paste and saute till the raw aroma of the ginger-garlic goes away.
add the tomato puree and stir well.
now add the red chili powder and saute this mixture till the fat begins to leave the side of the tomato paste. takes about 14 to 15 on a low flame. keep on stirring often.
when you see the tomato mixture clumping together and the fat leaving the sides, then add water.
stir and simmer till the gravy or sauce thickens a bit. takes about 7 to 8 mins on a low flame.
then add the slit green chilies and ginger julienne. stir and simmer for a minute.
add the honey or sugar, salt and crushed kasuri methi/dry fenugreek leaves.
stir and then add the paneer cubes and simmer for 2 to 3 minutes till the paneer cubes are cooked.
lastly add cream and gently stir. switch off the flame and then sprinkle with garam masala. give a gentle stir again.
serve the paneer makhani with rotis, naan or jeera rice.
lastly add cream, methi leaves