PANEER MAKHANI / PANEER MAKHANWALA

 Sharing a very easy and rich recipe for restaurant style paneer makhanwala / paneer makhani. Paneer Makhani is one of the most popular and loved Paneer dish, not only in India but also Internationally. Vegetarians in India love paneer and paneer dishes. Be it Palak Paneer, Paneer Bhurji, Kadhai paneer, Paneer Pakodas or even paneer stuffed paranthas or kulchas, some of the dishes that form the menu of all the restaurants or a part of there everyday meal or weekend parties. Till now if you haven’t heard of Paneer Makhani or the Makhani gravy, then believe me you have surely missed one the most delicious creamy curry!!

   Paneer Makhanwala is also called as Paneer Makhani or Paneer Butter Masala and this dish is one of the most popular paneer recipes in Indian cuisine. The perfect combination of spiciness and creaminess of its gravy makes it simply irresistible and versatile.  Soft and succulent paneer pieces simmered in a deliciously rich and smooth gravy creates a dish that’s high in taste, low in efforts, and delights all palates!  We are making this recipe today same as restaurant style. It tastes just awesome and has smooth and silky texture. This creamy curry is made with onion, tomatoes, cashews, cream and butter.

Paneer makhanwala / Paneer Makhani is very easy to make. It has a mild taste and you can serve paneer makhanwala hot with naan, tandoori roti, plain parathas,  fulka or jeera rice, etc.

So, forget take-out; let’s learn how to make a restaurant-style paneer butter masala at home. 

INGREDIENTS :

For Curry -

2-3 medium size Tomato, diced 

1 medium Onion ,sliced 

7-8 Garlic Clove

1/2 " Ginger 

1 Bay Leaf

1 Black Cardamom

1 " Cinnamon Stick

2-3 Green Cardamom

2-3 Cloves

1-2 Green Chillies 

 1 tablespoon Kashmiri Chilli Powder 

1 tablespoon Butter 

10-12 Cashewnuts

Salt to taste

1 Cup Water 

Other INGREDIENTS : 

2 tablespoon Butter 

1 Onion, sliced

1/2 tablespoon Ginger, chopped

1-2 Green Chilli 

2 Cups Paneer Cubes 

Salt to taste

1 teaspoon Kashmiri Chilli Powder 

1/2 teaspoon Kasoori Methi

1 teaspoon Sugar  (optional)

3-4 tablespoon Fresh Cream 

METHOD : 

For Curry - 

STEP 1 - In a deep pan, heat butter

and then add all the ingredients mentioned under “For Curry”. 

STEP 2 - Add a cup of water. Bring it to a boil, then cover and cook for 20- 25 minutes or until onion, tomato turns soft and all the water evaporates.

STEP 3 - Turn off the flame and allow onion-tomato mixture to cool down completely.

STEP 4 -  Remove black cardamom, cinnamon stick and bay leaf.

STEP 5 - Then add it to a mixer pot and grind it into a fine puree, strain and keep aside.

How to Proceed - 

STEP 1 - In the same pan melt butter and then  add sliced onion, ginger, green chilli add stir for a minutes.

STEP 2 -  Add paneer cubes, give a nice stir and cook for a minute or two. 

STEP 3 - Add chilli powder, give a nice stir and then add the onion - tomato puree /curry.  ( I forgot to add chilli powder which I added later.)

STEP 4 - Mix well, add some water to adjust the desired consistency and cook for 5-10 minutes and then add salt and sugar. (see notes)

STEP 5 - Turn off the heat and add fresh cream and crushed kasoori methi. Give it a nice mix and serve hot.

Garnish with chopped coriander, ginger juliennes and fresh cream and serve paneer makhani /paneer makhanwala hot with naan, tandoori roti, plain parathas,  fulka or jeera rice.

NOTES : * We have added salt while making onion- tomato puree, so adjust and add accordingly.