Paneer Makhani
Paneer makhani is a rich creamy gravy with onion tomato base - a restaurant style recipe perfect to pair up with roti. Paneer Makhani Recipe presented in this post with step by step pictures.
Servings3
Ingredients
- 1 and 1/2 cups paneer
- 1 tablespoon butter
- 1 teaspoon red chilli powder
- 1 to 2 tablespoon fresh cream or milk malai
- 1 teaspoon kasoori methi
- 1/2 teaspoon garam masala powder
- 1 tablespoon butter + extra while serving
- 1/4 teaspoon sugar optional
- salt to taste
To cook & grind:
- 1 big onion sliced
- 4 medium sized tomatoes chopped roughly
- 2 small kashmiri chillies
- 1 small green chilli slitted
- 1/2 inch ginger
- 3 nos garlic
- 1 inch cinnamon
- 2 nos cloves
- 2 nos green cardamom
- 1 no black cardamom
- 1 small bayleaf
- 10 nos cashews
- 1 teaspoon butter
- 3/4 cup water
- salt to taste
Instructions
- To a heavy bottomed pan add all the ingredients listed under 'to cook & grind'. Add water and immerse it fully.
- Cook covered in medium flame for 7-10 mins. Open and pick out cinnamon, cloves, cardamom, bay leaf and discard it.
- Cool down then transfer to mixer jar. Puree it and set aside.
- In the same pan add 1 tablespoon butter, then add red chilli powder (you can replace with kashmiri red chilli powder too).Mix it well and strain the puree.
- Add in batches and strain completely. When the gravy is about to boil add paneer and let it boil for 5mins.
- Then add fresh cream, kasoori methi (crush & add),garam masala powder, salt and sugar. Mix gently. Let it cook for 5 more mins until all the flavours are absorbed. Switch off
- Serve Paneer Mkahani with roti.
Video
Notes
- Once red chilli powder is added to butter quickly mix well,strain and add the gravy.Do not burn the red chilli powder it will give dullnes to the gravy.
- We pick out whole spices as it may be overpowering in the gravy and also those spices may give a darker shade to the gravy.
- I used homemade paneer and fresh cream
- If you do not have fresh cream just take the malai formed on top of hot milk, mash it well with a spoon and add it.I added the collected malai which we use for making butter.
- I did not add any color just kashmiri red chillies while grinding and normal chilli powder while tempering which gives it a bright orange color.
- Do not add more fresh cream than mentioned quantity.
- Dry roast,crush and add kasoori methi for more flavour.
Nutrition Facts
Paneer Makhani
Amount Per Serving (100 g)
Calories 500
Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 24g150%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 104mg35%
Sodium 230mg10%
Potassium 559mg16%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 7g8%
Protein 19g38%
Vitamin A 2215IU44%
Vitamin C 68mg82%
Calcium 592mg59%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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