Paneer Makhani Recipe is an awesome paneer curry to make during a festival or celebration or small get-togethers. With this premium curry recipe, you can also try my Indian Curry Recipes which includes more Paneer Recipes like Paneer Lababdar Recipe, Paneer jalfrezi, Shahi Paneer Recipe, Kadai Paneer Recipe and Paneer Bhurji Recipe.
Finally, I would like you to checkout my Snacks Recipes Collection, which includes many recipes that are made of Paneer like Paneer 65 Recipe, Paneer Thread Rolls, Premium Paneer Pizza Burger Recipe, Paneer Zingy Parcel Recipe, Paneer Sandwich Bites, Pizza McPuff Recipe, Lettuce Wraps Recipe etc.
Instructions for how to make Restaurant Style Paneer Makhani:
- Firstly, heat 1tbsp of butter in a large pan/kadai and add whole spices like 1 tsp cumin seeds, 2 green cardamom, 1 inch cinnamon, 3-4 cloves and 1 bay leaf to it. Sauté for few seconds.
- Then add 1 onion thinly sliced and sauté.
- Next add 1 whole Kashmiri Red Chili, 1 inch chopped ginger and 2 green chilies to it. Sauté them for a minute or two.
- Now add 3-4 medium sized chopped tomatoes and salt to taste.
- Then add 1 tsp coriander powder and 2 tbsp chopped cashew nuts.
- Add 3/4 cup water and mix well.
- Cover and cook for 10 minutes or until tomatoes turn soft and mushy. Turn off the flame.
- Cool completely and then remove the bay leaf.
- Then transfer to the grinder/blender jar and blend to smooth paste.
- Next sieve the paste and the makhani gravy is ready and keep it aside.
- In the same pan/kadai, heat 2 tablespoons of butter.
- Add 17-18 Paneer cubes, and sauté them in the butter for 2 minutes on low flame, so that paneer absorbs the buttery/ makhani flavour.
- Then add 1 tsp red chili powder to it and roast for few seconds.
- Then add prepared makhani paste to it and slightly mix with the paneer cubes. Add water only if required, I didn't add water at this stage.
- Cover and simmer for 10 minutes or until flavours are absorbed.
- Look at the picture, makhani gravy is beautifully coated over Paneer cubes.
- Finally, add 2 tbsp cream, 1 tbsp crushed kasuri methi/dry fenugreek leaves and 1/2 tsp garam masala to it. Stir and switch off the flame.
- Paneer Makhani is ready to serve. Enjoy this Paneer makhanwala with Naan, Tandoori Roti or Jeera Rice.
1. Ingredients Preview.
2. Firstly, heat 1tbsp of butter in a large pan/kadai and add whole spices like 1 tsp cumin seeds, 2 green cardamom, 1 inch cinnamon, 3-4 cloves and 1 bay leaf to it. Sauté for few seconds.
3. Then add 1 onion thinly sliced and sauté.
4. Next add 1 whole Kashmiri Red Chili, 1 inch chopped ginger and 2 green chilies to it. Sauté them for a minute or two.
5. Now add 3-4 medium sized chopped tomatoes and salt to taste. I have added 4 tomatoes.
6. Then add 1 tsp coriander powder and 2 tbsp chopped cashew nuts. I have used tukda kaju, whole cashew nuts can also be used.
7. Add 3/4 cup water and mix well.
8. Cover and cook for 10 minutes or until tomatoes turn soft and mushy. Turn off the flame.
9. Cool completely and then remove the bay leaf.
10. Then transfer to the grinder/blender jar and blend to smooth paste.
11. Next sieve the paste and the makhani gravy is ready and keep it aside. This step is optional, but if you want Restaurant style smooth and silky gravy then make sure to sieve the paste.
12. In the same pan/kadai, heat 2 tablespoons of butter.
13. Add 17-18 Paneer cubes, and sauté them in the butter for 2 minutes on low flame, so that paneer absorbs the buttery/ makhani flavour.
14. Then add 1 tsp red chili powder to it and roast for few seconds.
15. Then add prepared makhani paste to it and slightly mix with the paneer cubes. Add water only if required, I didn't add water at this stage.
16. Cover and simmer for 10 minutes or until flavours are absorbed.
17. Look at the picture, makhani gravy is beautifully coated over Paneer cubes.
18. Finally, add 2 tbsp cream, 1 tbsp crushed kasuri methi/dry fenugreek leaves and 1/2 tsp garam masala to it. Stir and switch off the flame. You can also add sugar at this time if you want. Cream and cashew also gives it the sweetness, so I didn't add sugar.
19. Paneer Makhani is ready to serve. Enjoy this Paneer makhanwala with Naan, Tandoori Roti or Jeera Rice.
Tips:
- Don't use oil for this recipe, prepare the curry with butter only for the makhani flavour.
- You can also add little sugar in curry, which will balance the flavour of tanginess.
- You can also add 1/4 tsp turmeric powder/ haldi.
- Sieve the paste is optional, but if you want Restaurant style smooth and silky gravy then make sure to sieve it.
- Paneer/ Cottage Cheese cubes can be added directly, but roasting paneer in the butter gives it more buttery flavour.
- Paneer Makhani tastes great, when it is prepared creamy and served with Naan or Jeera Rice.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Firstly, heat 1tbsp of butter in a large pan/kadai and add whole spices like 1 tsp cumin seeds, 2 green cardamom, 1 inch cinnamon, 3-4 cloves and 1 bay leaf to it. Sauté for few seconds.
3. Then add 1 onion thinly sliced and sauté.
4. Next add 1 whole Kashmiri Red Chili, 1 inch chopped ginger and 2 green chilies to it. Sauté them for a minute or two.
5. Now add 3-4 medium sized chopped tomatoes and salt to taste. I have added 4 tomatoes.
6. Then add 1 tsp coriander powder and 2 tbsp chopped cashew nuts. I have used tukda kaju, whole cashew nuts can also be used.
7. Add 3/4 cup water and mix well.
8. Cover and cook for 10 minutes or until tomatoes turn soft and mushy. Turn off the flame.
9. Cool completely and then remove the bay leaf.
10. Then transfer to the grinder/blender jar and blend to smooth paste.
11. Next sieve the paste and the makhani gravy is ready and keep it aside. This step is optional, but if you want Restaurant style smooth and silky gravy then make sure to sieve the paste.
12. In the same pan/kadai, heat 2 tablespoons of butter.
13. Add 17-18 Paneer cubes, and sauté them in the butter for 2 minutes on low flame, so that paneer absorbs the buttery/ makhani flavour.
14. Then add 1 tsp red chili powder to it and roast for few seconds.
15. Then add prepared makhani paste to it and slightly mix with the paneer cubes. Add water only if required, I didn't add water at this stage.
16. Cover and simmer for 10 minutes or until flavours are absorbed.
17. Look at the picture, makhani gravy is beautifully coated over Paneer cubes.
18. Finally, add 2 tbsp cream, 1 tbsp crushed kasuri methi/dry fenugreek leaves and 1/2 tsp garam masala to it. Stir and switch off the flame. You can also add sugar at this time if you want. Cream and cashew also gives it the sweetness, so I didn't add sugar.
19. Paneer Makhani is ready to serve. Enjoy this Paneer makhanwala with Naan, Tandoori Roti or Jeera Rice.
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