Paneer Makhani Recipe
Paneer makhani is a delicious, creamy & rich dish made of paneer in cashew tomato gravy. Serve paneer makhani with plain rice, flavored rice or any Indian flat breads like roti, naan or plain paratha.
© Swasthi's Recipes
Servings: 4
Ingredients
To puree
- 16 to 18 cashewnuts or blanched almonds
- 2¼ cups (400 grams) tomatoes (good quality ripe)
Other ingredients
- 2 cups (200 to 250 grams) cups paneer (Indian cottage cheese)
- 1 to 2 tablespoons butter
- 2 green cardamoms (elaichi)
- 1 inch cinnamon piece (dalchini, optional, but recommended)
- 2 cloves (optional, but recommended)
- 1 green chili (slit & deseeded, optional)
- 1 teaspoon ginger garlic paste or crushed (or ¾ tsp ginger paste)
- ¾ to 1 ¼ teaspoon red chilli powder (adjust to taste)
- salt as needed
- ½ to 1 teaspoon sugar (to balance the flavors)
- ⅛ teaspoon turmeric (haldi) (optional)
- 1¼ teaspoon garam masala (adjust as needed)
- ½ teaspoon kasuri methi (dried fenugreek leaves)
- ¼ cup cream (adjust to suit your taste)
Instructions
Preparation
- If using store bought paneer, then soak it in hot water for 15 to 20 mins.
- Drain the water and use. This will keep the paneer soft.
- Blend together tomatoes and cashews to a smooth puree.
- If you do not have a powerful blender then just soak cashews for 10 to 15 mins in hot water.
- The tomato puree has to be smooth.
- If you find your puree coarse, then pass it through a strainer.
How to Make Paneer Makhani
- Heat a pan with butter. saute cloves, cinnamon, cardamoms and green chili.
- Then saute ginger garlic paste for 2 mins until the raw smell has gone.
- Transfer the tomato puree to the pan.
- The tomato puree will begin to splash so be cautious.
- Cover partially and cook until the puree thickens.
- Add chili powder, turmeric and salt.
- Saute until the mixture leaves the sides of the pan.
- Next add garam masala and saute for 1 to 2 mins.
- Pour 1 cup water and sugar. Adjust the amount of water as needed to make a gravy.
- Cook until the paneer makhani gravy thickens & you see traces of butter or grease on top.
- Add the paneer & kasuri methi to the makhani gravy.
- Stir gently and cook covered for 2 mins on a low heat.
- Pour the cream and allow to bubble.
- Transfer to a serving bowl and garnish with cream and coriander leaves.
- Serve paneer makhani with roti, naan or jeera rice.
Nutrition
Calories: 503kcal | Carbohydrates: 15g | Protein: 19g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 109mg | Sodium: 300mg | Potassium: 437mg | Fiber: 3g | Sugar: 7g | Vitamin A: 680IU | Vitamin C: 13.8mg | Calcium: 599mg | Iron: 2.1mg
