Paneer makhani recipe | Restaurant style paneer makhani recipe

Paneer makhani recipe a rich, creamy restauarnt style gravy that goes well with Roti,Naan or even with jeera rice,pulao etc.Paneer makhani is a very popular side dish in restaurants.

‘Paneer‘ is  Indian cottage cheese and ‘Makhan‘ in hindi translates to butter so Paneer Makhani is nothing but paneer cooked in butter.Paneer makani is a creamy buttery tomato based gravy with paneer tossed in it.

Though most of the ingredients are similar to panner butter masala, the main difference between paneer butter masala and paneer makani is the method which we make they are different.This gravy is easy and quick when compared to PB masala so do try this and enjoy!

I remember jotting down this recipe from a TV show few months back and tried it the next day itself.It tastes just like in restaurants the creamy texture with the juicy paneer tastes soo good.

This gravy is popularly called as Paneer Makhanwala  or Paneer Makhni.

If you have the makhani gravy ready you can end up making n number of dishes out of it.You can add mixed vegetables or potatoes or soya or baby corn etc.

I made tandoori rotis to go with it.

Tandoori roti recipe, How to make tandoori roti on tawa

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Paneer makhani recipe

Paneer makhani recipe restaurant style rich creamy for roti

Course dinner, Lunch

Cuisine Indian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 3

Author Sharmilee J

Ingredients

• 1 and 1/2 cups paneer
• 1 tbsp butter
• 1 tsp red chilli powder
• 1 to 2 tbsp fresh cream or milk malai
• 1 tsp kasoori methi
• 1/2 tsp garam masala powder
• 1 tbsp butter plus while serving
• 1/4 tsp sugar optional
• salt to taste

To cook & grind:

• 1 big onion sliced
• 4 medium sized tomatoes chopped roughly
• 2 small kashmiri chillies
• 1 small green chilli slitted
• 1/2 inch ginger
• 3 nos garlic
• 1 inch cinnamon
• 2 nos cloves
• 2 nos green cardamom
• 1 no black cardamom
• 1 small bayleaf
• 10 nos cashews
• 1 tsp butter
• 3/4 cup water
• salt to taste

Instructions

• To a heavy bottomed pan add all the ingredients listed under 'to cook & grind'.Add water and immerse it fully.
• Cook covered in medium flame for 7-10 mins.Open,pick out cinnamon,cloves,cardamom, bayleaf and discard it.Cool down then transfer to mixer jar.
• Puree it and set aside.In the same pan add 1 tbsp butter,then add red chilli powder(you can replace with kashmiri red chilli powder too).Mix it well and strain the puree.
• Add in batches and strain completely.When the gravy is about to boil add paneer and let it boil for 5mins.
• Then add fresh cream,kasoori methi(crush & add),garam masala powder,salt and sugar.Mix gently.Let it cook for 5 more mins until all the flavours are absorbed.Switch off
• Serve with roti.

Notes

• Once red chilli powder is added to butter quickly mix well,strain and add the gravy.Do not burn the red chilli powder it will give dullnes to the gravy.
• We pick out whole spices as it may be overpowering in the gravy and also those spices may give a darker shade to the gravy.
• I used homemade paneer and fresh cream
• If you do not have fresh cream just take the malai formed on top of hot milk, mash it well with a spoon and add it.I added the collected malai which we use for making butter.
• I did not add any color just kashmiri red chillies while grinding and normal chilli powder while tempering which gives it a bright orange color.
• Do not add more fresh cream than mentioned quantity.
• Dry roast,crush and add kasoori methi for more flavour.

Paneer makhani recipe video

How to make paneer makhani recipe:

1. To a heavy bottomed pan add all the ingredients listed under ‘to cook & grind’.Add water and immerse it fully.
2. Cook covered in medium flame for 7-10 mins.Open,pick out cinnamon,cloves,cardamom, bayleaf and discard it.Cool down then transfer to mixer jar.
3. Puree it and set aside.In the same pan add 1 tbsp butter,then add red chilli powder(you can replace with kashmiri red chilli powder too).Mix it well and strain the puree.
4. Add in batches and strain completely.When the gravy is about to boil add paneer and let it boil for 5mins.
5. Then add fresh cream,kasoori methi(crush & add),garam masala powder,salt and sugar.Mix gently.Let it cook for 5 more mins until all the flavours are absorbed.Switch off.

Serve the gravy with a dollop of butter with roti.

Delicious creamy paneer makhani ready!!

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