Paneer Makhani

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Ingredients

  • 200 grams paneer (cottage cheese)
  • 250 grams ripe and red tomatoes or 4 to 5 medium ripe and red tomatoes
  • 2 to 3 tablespoon cream - low fat 25% to 35% fat
  • 2 tablespoon butter
  • 1 tej patta (indian bay leaf)
  • 1 teaspoon ginger garlic paste or ½ inch ginger + 3-4 small garlic crushed to paste in a mortar-pestle
  • ½ teaspoon red chilli powder or kashmiri red chilli powder or deghi mirch
  • 1 to 2 green chillies, slit (hari mirch)
  • ¼ teaspoon garam masala powder or tandoori masala powder
  • ½ to 1 teaspoon sugar - add as required* check notes
  • ½ inch ginger, julienned
  • ½ teaspoon kasuri methi leaves, crushed (dry fenugreek leaves)
  • 1.5 cups water
  • salt as required

How to make paneer makhani

Preparation

1. First rinse and chop the tomatoes (250 grams or 4 to 5 medium ripe and red tomatoes).

tomatoes for paneer makhani recipe

2. In a blender or grinder make a smooth puree of the chopped tomatoes. No need to add any water while blending the tomatoes.

tomato puree for paneer makhani recipe

3. Crush the ginger & garlic in a mortar-pestle to a paste (1 teaspoon ginger garlic paste, or ½ inch ginger + 3-4 small garlic).

ginger garlic paste for paneer makhani recipe

Making paneer makhani

4. Melt 2 tbsp butter in a pan. Add 1 tej patta (Indian bay leaf) and then the crushed ginger-garlic. Saute till the raw aroma of the crushed ginger-garlic goes away.

frying spices for paneer makhani recipe

5. Add the tomato puree.

tomato puree for paneer makhani gravy recipe

6. Stir well and add ½ tsp red chilli powder. Keep on sauteing till the fat leaves the sides of the tomato paste.

preparing paneer makhani masala

7. Meanwhile chop 200 grams cottage cheese in cubes, squares or triangles.

paneer cubes for paneer makhani recipe

8. After 15 minutes on a low flame, the tomatoes and spices have sauteed well and the fat leaving the sides of the mixture is clearly seen

paneer makhani masala

9. Now add 1.5 cups water.

making paneer makhani recipe

10. stir very well and let the gravy/sauce come to a gentle simmer.

making paneer makhani recipe

11. Simmer the gravy till it reduces and thickens a bit.

preparing paneer makhani recipe

12. Add ½ inch ginger julienne and 1-2 slit green chilies. Simmer for a minute.

adding ginger to paneer makhani recipe

13. Stir and then add salt, ½ tsp crushed kasuri methi (dry fenugreek leaves) and ½ to 1 tsp sugar. Also add the paneer cubes and simmer for 2 to 3 minutes

paneer for paneer makhani recipe

14. Add 2 to 3 tbsp cream. I used amul cream.

cream for paneer makhani recipe

15. Stir gently but well so that the cream is mixed uniformly with the gravy without breaking the paneer cubes. Switch off the flame.

simmer - making paneer makhani recipe

16. Lastly sprinkle ¼ tsp garam masala and again stir gently. Check the seasonings and add more salt or sugar if required.

garam masala for paneer makhani recipe

18. Serve paneer makhani hot with rotis, parathas or naan or with jeera rice. 


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