7 July, 2021
Paneer Makhani Recipe | Paneer Butter Masala
Paneer Makhani Recipe in Restaurant Style
Paneer Makhani Recipe. A rich, buttery, smooth, creamy and restaurant style Paneer Makhani. You can bring the restaurant at home with this Paneer Makhani Recipe.
| PREPARATION TIME | COOKING TIME | SERVES |
|---|---|---|
| 10 mins | 35 mins | 4 |
INGREDIENTS:
| FOR MAKHANI GRAVY | FOR MAKHANI PANEER |
|---|---|
| ½ cup Water | 2 tsp Butter |
| 4-5 medium size Tomatoes (Diced or roughly chopped) | 1 tsp Cumin Seeds |
| 1 medium size Onion (chopped) | ½ tsp Ginger (chopped or julienne) |
| 5-6 nos Garlic Cloves | 1 green chilli (chopped) |
| ½ inch Ginger (or small size) | 300 gms Paneer cubes (Indian Cottage Cheese) |
| 1 Bay Leaf | 1 tsp Kashmiri Red Chilli Powder |
| 1 Black Cardamom (Moti Elaichi) | 4 tsp Fresh Cream |
| 1 stick Cinnamon | ½ tsp dried Methi Leaves |
| 3 nos Green Cardamom | |
| 3 nos Cloves | |
| 2 nos Green Chillies | |
| 1 tsp Kashmiri Red Chilli Powder | |
| 1 tsp Butter | |
| 10-12 nos Cashew Nuts | |
| Salt To Taste | |
| 1 tsp Coriander Powder | |
| ¼ tsp Turmeric Powder |
INSTRUCTIONS:
FOR MAKHANI GRAVY:
- In a pan, heat 1 tsp ghee or butter on medium flame and add Onion, Garlic Cloves, Ginger, Bay Leaf, Black Cardamom (Moti Elaichi), Cinnamon, Green Cardamom, Cloves, Green Chillies and saute until onion becomes translucent.
- Now add tomatoes, Kashmiri Red Chilli Powder, Cashew Nuts, Salt To Taste, Coriander Powder, Turmeric Powder to it and cook it for 2 minutes on medium heat.
- Add water to it, give it a nice stir and mix well.
- Cover the pan and let it cook for 20-25 minutes on low heat until tomatoes become soft.
- Cool down to room temperature and discard all the whole spices from it before grinding. (Whole spices : bay leaf, Black Cardamom (Moti Elaichi), Cinnamon, Green Cardamom, Cloves).
- You can use garam masala powder instead of using these whole spices so that you’ll not be needed to discard any whole spice in this case. Moreover the powdered spices is more convenient to use. (Read NOTES below, Point No.1).
- Transfer the mixture to the grinding jar and grind it to a fine paste.
- Strain the gravy using a sieve to ensure there are no skin or any chunks. (If you think that there is a lot of wastage in straining the gravy, then grind it very fine into a smooth paste without any chunks left in it. So that there is no need to strain it).
- Your Makhani gravy base is ready.
FOR PANEER MAKHANI:
- Take a pan and heat on medium flame. Add 2 tsp butter and let it melt.
- Add 1 tsp cumin seeds and let it splutter.
- Now add chopped ginger and green chillies to it and saute for a minute.
- Add paneer cubes and sprinkle some salt to taste and lightly fry the paneer from all sides until light golden brown.
- Add Kashmiri Red Chilli Powder, give a light stir and immediately add makhani gravy to it as the chilli powder will burn otherwise.
- Gently mix everything and switch off the flame. (Read Notes, Point No. 2)
- Add salt to taste and 4 tsp Fresh Cream to it. Mix it lightly.
- Now add dried Methi Leaves. Just rub it between your clean and dry palms before adding it.
- Garnish it with some extra cream.
NOTES:
- You can use ½ tsp Garam Masala for the preparation of Makhani Gravy base instead of using whole spices in it. Garam Masala is a powdered mixture of whole spices i.e. Bay Leaf, Black Cardamom (Moti Elaichi), Cinnamon, Green Cardamom, Cloves.
- Switch off the flame before adding the cream, otherwise the cream will split and leave the ghee.
- You can add 1 tsp sugar to this recipe if the tomatoes are too tangy
- if you want to balance the taste of sour and sweet, you can add 1 tsp sugar or honey in this recipe but adding of any sweetener is totally optional. if you’re more likely to have a spicy palate you can simply skip it.
