Main Course
Paneer Makhni | Butter Paneer
Paneer Makhni or Butter Paneer is a traditional Punjabi recipe enjoyed by most Indians by and large. This dish is characterized by a dense, rich, luscious creamy and red colour gravy. The term Butter or Makhni implies not only for the butter that is used but also for the fact that the gravy is creamy and smooth like Makhan. This smooth texture of the gravy comes from the onion and tomato pastes and cashewnuts used. In this recipe I have minimized the use of butter. This gravy could also be used for making any other vegetarian or non vegetarian dish.
All you need to make this rich and royal recipe is good quality paneer, onions and red colour tomatoes. Paneer Makhni is a favourite recipe among all age groups. Mothers do not have to coax their children into eating Butter Paneer. On the contrary, children happily ask for a second serving.
All you need to make this rich and royal recipe is good quality paneer, onions and red colour tomatoes. Paneer Makhni is a favourite recipe among all age groups. Mothers do not have to coax their children into eating Butter Paneer. On the contrary, children happily ask for a second serving.
Ingredients:
FOR PANEER MARINADE:
- 250 gram paneer Indian Cottage cheese
- 1/4 cup yoghurt
- 1 tsp garlic paste
- 1/2 teaspoon cumin (jeera) powder
- 1/2 teaspoon fennel (saunf)powder
- 1 teaspoon Coriander (dhania) powder
- 1/4 teaspoon Red chili powder
- 1/2 teaspoon Garam masala powder
- 1 teaspoon Salt
- Red orange food coloring a pinch
- juice of 1 lime
- Oil 1 tbsp
FOR GRAVY:
- 1 (125 gram)Onion medium size roughly chopped
- 3 (350 gram) red Tomatoes medium size roughly chopped
- 1 teaspoon ginger garlic paste
- 1 green chili chopped
- 8-10 Cashewnuts
- 1/2 teaspoon Kashmiri chili powder
- 2 teaspoon dry fenugreek leaves crushed (kasuri methi)
- 1 black cardamom
- 3 Cloves
- 1/2″ cinnamom stick
- 1/4 cup Water
- Salt to taste
- Red orange food colour a pinch
- 3 tablespoon Cooking oil
- 1 tablespoon Butter
- 1 tablespoon Fresh cream (optional)
- Chopped coriander leaves for garnish
Method:
FOR PANEER MARINADE:
- Mix all ingredients for the marinade.
- Marinate the paneer in the marinade and leave for 3 – 4 hours or overnight.
- Cook the paneer along with the marinade in a heavy bottom pan on low heat till nearly done and marinade dries up.
- Alternatively, you may cook in a preheated oven at 180 degrees Celsius for 30 minutes or so.Baste with oil at least twice
FOR GRAVY:
- Take a pan and heat a tablespoon of oil. Saute ginger garlic paste.
- Add chopped onions, tomatoes, green chilies, black cardamom, cloves, cashewnuts and a little water.
- Cook till onions and tomatoes are soft. Alternatively, you may pressure cook for 2 whistles on medium flame.
- Cool and blend the onion- tomato gravy.
- In a kadai or pan heat 2 tbsp oil. Add onion- tomato gravy and let it simmer for a few minutes.
HOW TO PROCEED:
- To the prepared gravy add the paneer , crushed dry fenugreek leaves, garam masala, coriander leaves and color on low heat
- Add 1 tbsp butter and let it simmer for 15 minutes. If using cream, then add now. Well….. I have not used cream.
- Garnish and serve with naan, roti or rice
Tips:
Use red tomatoes so that the gravy colour looks rich. Other vegetables too can be cooked in this makhni gravy.
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