PANEER MAKHANI RECIPE | HOW TO MAKE PANEER MAKHANI AT HOME

PANEER MAKHANI RECIPE | HOW TO MAKE PANEER MAKHANI AT HOME

PANEER MAKHANI RECIPE | HOW TO MAKE PANEER MAKHANI AT HOME


Paneer Makhani Recipe- Paneer Makhani is a delicious and rich Indian gravy fabricated from Paneer portions cooked in a base of butter, tomatoes & cream. It is flavored with Garam Masala & other Indian spices.

This dish has a very precise taste profile with slightly sweet, tangy and spicy notes. Tomato is one of the center components within the gravy. The tomatoes are cooked in butter (called Makhan in Hindi) and this is the purpose in the back of naming this dish Paneer Makhani.

Generally, either cream or a paste of cashews and almonds is introduced to the gravy a good way to obtain an easy and silky texture. However, if you need to make a lighter gravy, you may also use milk instead of cream.

This dish is frequently observed inside the menus of Indian restaurants and dhabas. Paneer Makhani is an all-rounder dish which suits properly any sort of special event or birthday party menu.

PANEER MAKHANI RECIPE | HOW TO MAKE PANEER MAKHANI AT HOME

Cuisine: Indian

Total Time: 30 mins

Prep Time: 10 minutes

Cook Time: 20 mins

Ingredients :

  • 200gm Paneer
  • 4-5 Large Tomatoes
  • 1-2 Green Chilies
  • 3-4 Garlic Cloves
  • 1-Inch Piece of Ginger
  • 1 Teaspoon Cumin Seeds (Jeera)
  • 2 Green Cardamom (Hari Elaichi)
  • 2 Cloves (Laung)
  • 1-inch stick of Cinnamon (Dalchini)
  • 1/2 Teaspoon Turmeric Powder (Haldi)
  • 1 Teaspoon Red Chili Powder
  • 1 Teaspoon Coriander Powder (Dhania Powder)
  • 1 Teaspoon Garam Masala
  • 1 Teaspoon Salt, or according to flavor
  • 1 Tablespoon Heavy Cream
  • 1 Tablespoon Kasuri Methi (Dry Fenugreek Leaves)
  • 1 Tablespoon Butter

Directions:

  • Heat some butter in a pan and upload Cumin Seeds, Dalchini (Cinnamon Stick), Elaichi (Cardamom) and Laung (Cloves). Fry the complete spices for a minute.
  • And then add finely chopped inexperienced chilies at the side of ginger-garlic paste to the pan and fry for a minute so that they may be roasted.
  • Make puree of four tomatoes and upload it to the pan after the ginger-garlic is roasted. Saut√© for 4-five minutes till the tomatoes are cooked.
  • Wait till the tomato puree has decreased after which upload Turmeric Powder, Red Chili Powder, Coriander Powder, Garam Masala and Salt. Cook for a couple of minutes until the spices are roasted and the gravy begins to depart oil on the edges.
  • Now, add some cream and half of cup of water to the gravy. To make the dish lighter you can use milk instead of cream.
  • Add Paneer cubes to the gravy. Cover the pan with a lid and cook for 3-4 minutes till the Paneer is smooth and cooked.
  • Sprinkle some beaten Kasuri Methi (Dry Fenugreek Leaves) and blend everything collectively.

Servings Idea:Paneer Makhani is now ready to Serve. Drizzle a few cream on the pinnacle along with a few cilantro leaves for garnishing. Serve it hot in conjunction with any Indian Bread or at the side of any Rice dish. It may be served alongside any Indian bread like Roti, Paratha, Puri or Naan, but can be also be enjoyed with Rice dishes like Jeera rice or Veg Pulao.

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