Paneer Makhani Recipe
Paneer makhani, also known as paneer butter masala, is a classic Indian dish that has been a staple of Indian cuisine for generations. This vegetarian dish is loved for its rich and creamy tomato sauce, tender and juicy paneer cheese, an irresistible blend of spices and flavors. Whether you’re an experienced cook or just starting out, paneer makhani is a dish that is sure to delight your taste buds.
Origins of Paneer Makhani
Paneer makhani is believed to have originated in northern India, where it is a popular dish in Punjabi cuisine. The dish was originally made with butter, cream, and a blend of spices, and was served as a side dish with naan or roti. Over time, it has evolved into a standalone dish, with the addition of juicy, tender paneer cheese.
What is Paneer?
Paneer is a type of cheese that is commonly used in Indian cuisine. It is made by curdling milk with lemon juice or vinegar and then pressing the curdled milk into a solid block. Unlike many other types of cheese, paneer does not melt when heated, making it an ideal ingredient for dishes like paneer makhani.
Ingredients and Flavor Profile
Paneer makhani is made with a blend of spices, including garam masala, coriander powder, cumin powder, red chili powder, and turmeric powder. These spices are combined with a rich tomato sauce, made from pureed tomatoes and tomato paste, and then simmered with butter, heavy cream, and paneer cheese. The result is a dish that is rich, creamy, and full of flavor.
Kasoori methi, or dried fenugreek leaves, is also often added to the dish, which gives it a unique and distinct flavor. Additionally, the dish can be garnished with fresh coriander leaves, which add a pop of color and flavor.
How To Make Paneer Makhani At Home
A Delicious and Easy Paneer Makhani Recipe
Ingredients
For Gravy
- 1 tbsp butter
- 1 Bay leaf
- 1 Black cardamom
- 1 stick Cinnamon
- 3 Green Cardamom
- 3 Cloves
- 1/2 cup Onion sliced
- 1 inch Ginger
- 7 Garlic cloves
- 5 cups Tomato diced
- 1/2 cup Water
- 2 Green chillies
- 1 tbsp Kashmiri chilli powder
- Salt
- 12 Cashew nuts
For Curry
- 2 tbsp Butter
- 1 Green chilli
- 1/2 tbsp Ginger chopped
- 2 cups Paneer cubes
- Salt
- 1 tsp Kashmiri chilli powder
- 1/2 tsp Dried Fenugreek methi leaves
- 1 tsp Sugar optional
- 3 tbsp cream
Instructions
For the Gravy
- Heat 1 tbsp butter in a pan over medium heat.
- Add the bay leaf, black cardamom, cinnamon stick, green cardamom, cloves, chopped onion, chopped garlic, and ginger in to the pan. Sauté onion until translucent.
- Now add the chopped tomatoes, green chili, Kashmiri chili powder, cashew nuts, and salt to the pan and mix everything together. Add 1/2 cup water and cover the pan with a lid. Let it cook for 20-25 minutes over a medium-low flame or until the tomatoes are soft and mushy.
- Turn off the heat and let the tomato mixture cool down.
- REMOVE bay leaf, black cardamom, and cinnamon stick from the pan. We need to remove these 3 ingredients because if you grind these spices with tomato mixture it will change the color of the gravy to darker and the taste will be different.
- Once cooled, puree the tomato mixture in a blender until smooth. If it is finely blended there is no need to strain it. However if something isn’t fine with your mixer or you see some chunk then you may want to strain it.
For the Curry
- Heat 2 tbsp butter in a pan over medium heat.
- Add 1/2 tbsp chopped ginger, 1 green chili in to the pan and lightly saute this. Ginger and green chilies give a nice flavour to paneer makhani.
- Now we add the paneer into this and lightly cook them. It does not need to brown. Add salt.
- Reduce heat to LOW and then add 1 tsp Kashmiri chilies into the oil and stir for 30 seconds, DO NOT burn the chili powder. Then add the gravy and let it comes to a boil. Cook for another 5 minutes over medium heat. Check seasoning and add salt. Mix them all together.
- Now add 3-4 tbsp cream, 1/2 tsp Dried Fenugreek (methi) leaves, and 1 tsp Sugar (optional). Lightly mix them all together. Turn off the heat.
- Serve hot, garnished with fresh coriander leaves
Notes
- This curry base is so versatile. Instead of paneer, you can add peas, mushrooms, chicken, or any other vegetables. The steps are exactly the same just replace or add other ingredients.
- You can crush the fenugreek leaves or bit coarse.
- Adding sugar or honey is a personal preference. If the tomato is sour you may want sweetness so it balances the flavor. Sometimes the tomatoes that we get in India is sour, especially during summer.
- You can garnish with more cream if you prefer.
Serving Suggestions
Paneer makhani is traditionally served with steamed basmati rice, naan bread, or roti. The dish is also often paired with other Indian dishes, such as chana masala, aloo gobi, or bhindi masala, to make a complete meal.
Enjoy your delicious, creamy, and flavorful Paneer Makhani! This dish is perfect for special occasions, family gatherings, or for a cozy weeknight dinner. It’s sure to become a family favorite!
