Paneer Makhani
 
 
Paneer Makhani is a most popular North Indian dish originated from Punjab. Paneer Makhani is a richly fragrant sauce made with spices, cream, onion, tomato and Indian cheese cubes, perfectly goes with roti, naan or plain steamed rice.
Author:
Recipe type: Sabji & Curry
Cuisine: Indian
Ingredients
For Gravy
  • 1 cup Chopped Onion
  • 1 Medium Sized Chopped Tomato
  • 1 tsp Ginger-Garlic Paste
  • 5-6 Cashew Nuts
  • 1 chopped Green Chili
  • ¼ tsp Cumin Seeds
  • 1 tbsp Oil/Butter
  • Salt
Other Ingredients
  • 1-2 tbsp Oil/Butter
  • 1 cup Tomato Puree
  • 1 cup Paneer Cubes
  • 1 tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • 1 tsp Garam Masala
  • 1 tsp Coriander Powder
  • 1-2 tsp Ginger-Garlic Paste
  • ½ tsp Cumin Seeds
  • 2-3 Cloves
  • 1-2 Big Cardamom
  • 2-3 Bay Leaves
  • 1-2 tbsp Kasuri Methi/Dried Fenugreek Leaves
  • Pinch of Hing/Asafoetida
  • ¼ cup Milk Cream
  • ½ tsp Sugar (optional)
  • Salt
  • Chopped Coriander Leaves for Garnishing
Instructions
For Gravy
  1. Heat oil in a big deep pan or kadhai, add cumin seeds, ginger-garlic paste and sauté it.
  2. Now on medium flame, add chopped onions, cashew nuts and stir fry it till golden brown. Add chopped tomatoes, green chili and again stir fry it till tomatoes become soften.
  3. Switch of the flame, let it cool down for few minutes then blend it in a blender or mixer and make a smooth paste, keep aside.
Preparation
  1. Heat oil in the same pan, add cumin seeds, big cardamom, cloves, bay leaves and pinch of hing.
  2. Now add ginger-garlic paste and sauté it. Add prepared onion paste, tomato puree and mix it well, stir it for 2 minutes.
  3. Add red chili powder, turmeric powder, garam masala, coriander powder, salt and mix it well, stir it for few minutes.
  4. Now add ¼ cup water (add more water if required as per choice), mix it well and bring it to the boil and stir it continuously. Add milk cream and again mix it well.
  5. Add paneer cubes, kasuri methi (crush it between hand palms) and mix it well, cook it for 3-4 minutes.
  6. Paneer Makhani Is ready to serve. Add chopped coriander leaves and serve with rice, roti, naan as a side dish.
Notes
• You can adjust water as per your choice to make thick or thin gravy.
• Add tandoori masala for restaurant style taste.
• You can add fried paneer for rich flavor.
• For vegan curry you can add coconut or almond cream instead of milk cream.
• You can use Tofu instead of paneer for vegan.
Recipe by Binjal's VEG Kitchen at http://www.binjalsvegkitchen.com/paneer-makhani-recipe/