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Paneer Makhni
Paneer Makhni is an emotion for a lot of us who grew up in India. You go to any restaurant in india, you always end up ordering this one for vegetarian options as you can never go wrong with it. It does vary between restaurants - like it is creamier at places, the paneer used may be butter fried or grilled, the gravy may have melon seeds instead of cashews at many places, the consistency of the sauce may differ etc but the soul of the dish always remains intact. I have been cooking different forms of this dish all my life and it is a must in my menu when I invite folks’ home. This is also a dish which is relished by everyone as you can always control the spice level and make it conducive for everyone’s palate.
This recipe is a very easy version of the dish. I have used ground spices in my recipe, but you can always substitute that one with garam masala powder to keep it simple. I would insist to use ground spices though for experiencing the most authentic taste.
Do try it out and let me know how you liked it.
Let me know in the comments below -
Cuisine – Indian
Course – Main Course
Keywords- Indian, Makhni, Paneer, Spice, Tasty, Cooking, Recipe
Prep – 15 mins
Cook – 25 mins
Ingredient:
200 Grams of paneer cut into bigger cubes.
2 Tablespoons of butter
1 Whole onion chopped small
2 Tablespoons of ginger garlic paste
1 Green chili
1 Teaspoon of turmeric powder
1 Teaspoon of coriander powder
2 Teaspoons of cumin powder
½ Teaspoon of red chili powder
1.5 Tomatoes chopped small
Salt to taste
6 Cashew nuts
½ Bowl of heavy cream.
Ground spices-
1 Teaspoon of cumin seeds
½ Teaspoon of coriander seeds
2 cardamom pods
½ Inch of cinnamon stick
3 Cloves
1 Black cardamom
1 Star anise
2 Bay leaves
½ Teaspoon of fennel seeds
½ Teaspoon of black pepper corn
Some mace
RECIPE :
1. Take a grill pan and place the paneer in there, use some oil spray and grill them to get some chars on the top layer.
2. Take a pan and toss the butter in there, bring it to heat and let the butter melt completely.
3. Add the ingredients listed under ground spices in the pan and sauté them for 2 minutes in medium flame.
4. Add the onions and continue sauteing until the color of the onions turn golden brown.
5. Add the ginger garlic paste, green chili, turmeric, coriander, cumin, and chili powder in the pan. Sauté them for 5 minutes while stirring them with a spatula.
6. Toss the tomatoes, salt and sauté until the tomatoes looked cooked and starts to melt into the mix.
7. Add the cashew nuts, cream mix together. Take the content of the pan in a blending jar and blend them into your makhni sauce. It would be a thick concentrated sauce.
8. Pour this sauce back into the pan, toss the paneer cubes, sprinkle some crushed dried fenugreek leaves and bring the dish to boil.
9. Close the lid and turn off the stove, you can garnish the dish with cilantro leaves and some fresh cream and serve it with Naan bread or Roti.
