Makhani Paneer

What is it about a makhani that gets people to love this dish so much?

As the name suggests, the gravy is meant to be velvety smooth and buttery. A lot of times it is misunderstood to be made with butter (or makhan) and hence the name. It’s actually both…the texture and flavor that gives it the Makhani tag.

Paneer Makhani is one of the favorite vegetarian delights that people love to order when eating out. But actually it is fairly simple to make at home; that too with regular ingredients.

There are various recipes to choose from…with onion or without onion, with garlic or without garlic, with cashew nuts or without them… My recipe uses tomatoes and onions in the gravy with cashew nuts.

I do not use artificial colouring in my gravy and rely on the tomato paste and Kashmiri red chili powder for the color. I have also replaced the sugar with honey as sweetener.

The best part about this recipe is that you can actually make the sauce (without the cream) and store it in the fridge. This way you can serve up a makhani right before a meal. A great idea to prep for a party.

Click the link below for the video recipe:

 For more such recipes, subscribe & check out my channel:  https://goo.gl/XBwLLc

Makhani Paneer (in tomato onion gravy)                           Serves 4 to 5

Ingredients:

Paneer – 250 g

Dry Spices

Coriander/Dhaniya pdr – 1 ¼ tsp

Cumin/Jeera pdr – ½ tsp

Turmeric/Haldi pdr – 1/8 tsp

Garam masala pdr – ½ tsp

Kashmiri red chili pdr – ½ tsp

Whole Spices

Cumin/Jeera seeds – ½ tsp

Cardamom green/Elaichi(hari) – 3 to 4

Cardamom black/ Elaichi(kali) – 1

Cinnamon sticks – 1”

Pepper corns/Kaali mirch- 6 to 8

Cloves/Laung –2 to 3

For the gravy

Garlic – 4 to 5 cloves (chopped)

Ginger – 1 inch piece (chopped)

Green chili – 1 (deseeded and chopped)

Tomatoes – 3 large (cut into chunks)

Onions – 3 medium or 2 large (sliced)

Cashew nuts – 8 to 10

Tomato paste/puree/ketchup – 3 tblsp

Honey – 1 tblsp

Kashmiri red chili pdr – 1 tsp

Butter – 1 to 2 tblsp

Oil – 3 tblsp

Salt – to taste

Garam masala pdr – ¼  tsp

Kasuri Methi/Dried Fenugreek leaves – 2 tblsp

Fresh coriander – for garnish

Fresh cream – 2 to 3 tsp (add more if you like)

Water – as required

Method:

1.    Heat 2 tblsp of oil in a pan. Fry the cashew nuts till lightly coloured. Take them out and keep aside to cool.

2.    In the same pan, add in the Whole Spices to temper the oil. Fry briefly. Add in the sliced onions and cook till they turn translucent.

3.    Next, add in the tomatoes, ginger, garlic and green chilies. Add in a bit of salt. Cook till the tomatoes become soft. (you may cover and cook on low heat for 2 mins)

4.    Add in the powdered Dry Spices. Cook stirring briefly. Add in the tomato paste and cook for a min.

5.    Add in about 1 ½ cups of water. Mix well. Bring it to a boil. Add in 1 tblsp of kasuri methi. Cook on medium heat till the oil starts separating. Add in the honey, mix well and turn off the heat and let it cool down completely.

6.    Cut the paneer into smaller pieces and keep aside. Grind the tomato onion gravy along with the cashew nuts to a smooth paste. Use a strainer to strain it. This will ensure that the gravy is velvety smooth.

7.    Use the same pan. Add in a tblsp of oil and a tblsp of butter (add more if you like). Once the butter melts, add in the chili pdr and mix it well. Add in the strained tomato gravy into the pan. Mix it thoroughly with the chili butter. Wash the bowl and add in some water into the pan. (add slightly more water than the desired consistency)

8.    Bring it to a boil. Sprinkle some garam masala and crushed kasuri methi. Check and adjust the seasoning. Cook for a minute on low heat. Add in the paneer pieces.

9.    Mix in gently. Let it simmer for 1 ½ to 2 mins on low to medium heat. It will thicken.

10. Finish off with some fresh cream. Mix well and turn off the heat.

11. Drizzle some fresh cream on top and garnish with kasuri methi and fresh coriander. Serve hot with chapati or naan.

© Rinki’s Kitchen