Paneer Makhani

No celebration is complete without a rich, creamy paneer (cottage cheese) dish. This is one of my favorite paneer recipes that has won many hearts and beats any restaurant paneer recipe with a safe margin.

Paneer Makhani:

Paneer Makhani

Servings: 6

Difficulty Level: Easy

Ingredients:

  • Paneer (Indian Cottage Cheese) – 400 gm
  • Butter – 4 tbsp
  • Oil – 1 tbsp
  • Green Cardamom – 4 (seeds finely crushed)
  • Cloves – 4
  • Bay leaves – 2
  • Cinnamon – 2 (one inch long)
  • Coriander seeds (crushed) – 2 tbsp
  • Dried broken red chilies -2
  • Onion (sliced) – 1 (medium size)
  • Ginger paste – 2 tsp
  • Garlic paste – 3 tsp
  • Coriander powder – 1 tsp
  • Red Chili powder – 1 tsp
  • Garam Masala powder – 1tsp
  • Tomatoes – 6 medium-sized
  • Salt – to taste
  • Kasoori Methi (fenugreek leaves) – 1 tsp (crushed)
  • Fresh Cream – 2 tbsp
  • Honey (optional but highly recommended) – 2 tbsp
  • Oil for frying paneer

Method:

  • Heat 3 tbsp butter and 1/2 tbsp oil in a thick bottomed pan or kadai (wok).
  • Add bay leaves, cloves, cinnamon, broken red chilies, cardamom and crushed coriander seeds.
  • Saute for half a minute.
  • Add chopped onion and stir fry till the edges begin to turn golden. Now add ginger paste, garlic paste and cook for 30 seconds.
  • Add coriander powder, salt, red chili powder, garam masala powder and chopped tomatoes (you can even use tomato puree).
  • Cook on high flame with constant stirring till the butter leaves sides.
  • Take the masala off the heat and puree it in a mixer.
  • In a non stick pan take one tablespoon oil and shallow fry the paneer (cut into triangles) till both sides turn light golden in color.
  • Once the paneer pieces are golden, transfer them in a bowl containing water. Make sure all pieces are dipped inside water.
  • In another pan heat the remaining butter and two teaspoon oil, cook pureed mixture for two minutes.
  • Add half a cup of water and stir well.
  • Drain paneer out of water and mix well in the prepared gravy. Cook covered for 6 to 8 minutes.
  • Add honey and finely crushed kasoori methi. Mix well and take off the heat.
  • Mix cream and serve hot.

Serving Suggestion: Serve hot with naan, chapati, parantha or rice.

Tip: Add cream just before serving.

For more recipes from my kitchen, visit my food corner.

About these ads

31 thoughts on “Paneer Makhani

  1. Aiyo…..what a telepathy!!…just now i was googling abt some presentable paneer recipes as expecting some guest this wednesday who do not eat non-veg…and i have cooked very few paneer recipes till now…i wd try and let u know how it turns out :-)
    P.S. might bother u with my mail again if i have any questions abt this recipe :-D

  2. Sounds yum! I generally don’t have paneer for health reasons but this one I gotta try.

    Once the paneer pieces are golden, transfer them in a bowl containing water. Make sure all pieces are dipped inside water.
    Why transfer them to water after frying them?

  3. This is more or less the recipe that I use – I add sugar and curd instead of honey and cream. :) It turns out much better than hotel stuff, I agree.

    Droolworthy pic. :)

    BTW can you post some recipes for healthy food, please? I am looking for some that are simple but tasty yet healthy, and am at a loss. :(

What's on your mind?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s