Paneer Makhani Recipe
Paneer Makhani recipe is a creamy, velvety Paneer recipe that is made with Spices, Cream, Cashews, and of course butter.
Equipment
- Non-Stick Skillet
Ingredients
Makhani Sauce
- 1 Teaspoon Cumin Seeds (jeera)
- 4-5 Pods Green Cardamom (hari elaichi)
- 3 Large Dried Red Chilies (sukhi lal mirch) broken
- 5 Cloves Garlic
- ½ Inch Ginger
- 2 Medium-sized Onion finely chopped
- 2 Medium-sized Tomatoes finely chopped
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 15 Whole Cashew Nuts (Kaju)
- ¼ Teaspoon Turmeric Powder (Haldi Powder)
- Salt as per taste
- Water As per requirement
- ½ Teaspoon Garam Masala
- 3 Tablespoon Butter
Paneer Makhani Gravy
- 1 Tablespoon Refined Oil
- 2 Tablespoon Butter
- ½ Teaspoon Cumin (Jeera)
- 1 inch Ginger (Julienne)
- 4 Small Green Chilies (Hari Mirch) chopped
- 1 Teaspoon Red Chili Powder
- 400 gram Paneer Cut into cubes
- 1 Tablespoon Honey
- 1 Teaspoon Kasuri Meethi (Dried Fenugreek Leaves)
- 1 Teaspoon Garam Masala
- Salt As Per Taste
- ¼ Cup Fresh Cream
- 2 Tablespoon Butter OPTIONAL
- Freshly Chopped Coriander Leaves OPTIONAL
Instructions
- Heat a Kadai or wok on medium-high heat. Add Cumin, Cardamom, Dried Red Chili, Garlic, Ginger, Chopped Onions, Tomatoes, Coriander Powder, Turmeric Powder, Garam Masala, Salt, Cashew Nuts, Butter, and Water. Cover and let it come to a slow boil.
- Take it out in a blender. Cool it down and make it into a smooth puree. This is your Makhani Sauce.
- In a pan add butter and oil. As the oil gets hot add cumin, ginger juliennes, and chopped green chilies. Add ½ Teaspoon of Red Chili Powder and saute lightly.
- Sieve Makhani Sauce and stir it into your gravy. Let it come to a slow boil.
- Add Paneer cubes, Honey, crushed fenugreek leaves, Garam Masala, and Salt. Stir well to combine. Drizzle Fresh Cream and stir it in. Garnish with some butter and chopped coriander. Serve with roti, naan, kulcha, or Paratha.