Paneer Makhani Recipe
Paneer Makhani is a rich, creamy gravy made by cooking paneer in a buttery onion tomato gravy. Paneer Makhani is one of the best sides for roti, phulka , jeera rice, pulao etc. Luscious & aromatic with buttery goodness that’s authentic Paneer makhani just for you. Learn to make Paneer Makhani with step by step pictures and video.
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 (slit)
- 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 + as needed
- 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 Makhani with roti.
Video
Notes
- Once red chili powder is added to butter quickly mix well, strain and add the gravy. Do not burn i as it will turn the gravy color dull.
- We pick out whole spices as it may be overpowering in the gravy. However we are ensuring its flavor is infused in the gravy.
- I did not add any color just kashmiri red chilies while grinding and normal chili powder while tempering which gives it a bright orange color just like in restaurants.
- Do not add more fresh cream than mentioned quantity.
- Dry roast, crush and add kasoori methi for more flavor.
- You can even add the puree as such without straining. It will not be silky smooth but tastes good.
Nutrition Facts
Paneer Makhani Recipe
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.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Like our video?Subscribe to our youtube channel to get latest updates!