Paneer Makhani or Paneer makhanwala or Paneer Butter Masala
Paneer Makhni or Paneer Makhannwala or Paneer Butter Masala is one of the most popular vegetarian dishes in Indian cuisine.
Ingredients
- Cottage Cheese (Paneer) – 500 gms
- Oil – 2 tablespoons
- Ginger paste – 1/2 tablespoon
- Garlic paste – 1/2 tablespoon
- Green chilies – 5-6 (optional)
- Kashmiri red chili powder – 1 tablespoons
- Kasuri Methi – 1 teaspoon
- Butter – 4 tablespoons
- Onion – ½ (big)
- Tomato – 1 (big)
- Cashewnuts – 10 – 12
- Cream – 4 tablespoons
- Salt to taste
- Garam masala powder – ½tsp
- Green cardamom powder – a big pinch
- Honey – ¼tsp (optional)
Method
Cut the paneer into small cubes.
Cut tomatoes into small quarters, Cut onion into small cubes and Cut green chilies.
Heat 1 tablespoons oil in a pan. Add tomatoes, green chilies and onion & cashewnuts. Stir 5 minutes.
Grind the mixture to a fine paste.
Cut the paneer into 1/2 inches pieces and and saute for 1 and 2 minutes.
In another pan heat butter and 1 tablespoons oil in a pan. When butter get browned add ginger garlic paste, Cooked around 2-3 minutes. Add Kashmiri red chili powder.
Strain tomatoes mixture in a pan and cook it farther. Saute 1-2 minutes and simmer 20 minutes.
Add salt, gram masala powder, green cardamom powder and honey & stir well and cover and cook.
Add kasuri methi. Add paneer into the gravy and stir well. Switch off flame.
Add cream and stir well.
Serve with roti and paratha.
Paneer Makhani or Paneer makhanwala or Paneer Butter Masala
Ingredients
- Cottage Cheese Paneer – 500 gms
- Oil – 2 tablespoons
- Ginger paste – 1/2 tablespoon
- Garlic paste – 1/2 tablespoon
- Green chilies - 5-6 optional
- Kashmiri red chili powder – 1 tablespoons
- Kasuri Methi - 1 teaspoon
- Butter – 4 tablespoons
- Onion – ½ big
- Tomato – 1 big
- Cashewnuts – 10 – 12
- Cream – 4 tablespoons
- Salt to taste
- Garam masala powder – ½tsp
- Green cardamom powder – a big pinch
- Honey – ¼tsp optional
Instructions
- Cut the paneer into small cubes.
- Cut tomatoes into small quarters, Cut onion into small cubes and Cut green chilies.
- Heat 1 tablespoons oil in a pan. Add tomatoes, green chilies and onion & cashewnuts. Stir 5 minutes.
- Grind the mixture to a fine paste.
- Cut the paneer into 1/2 inches pieces and and saute for 1 and 2 minutes.
- In another pan heat butter and 1 tablespoons oil in a pan. When butter get browned add ginger garlic paste, Cooked around 2-3 minutes. Add Kashmiri red chili powder.
- Strain tomatoes mixture in a pan and cook it farther. Saute 1-2 minutes and simmer 20 minutes.
- Add salt, gram masala powder, green cardamom powder and honey & stir well and cover and cook.
- Add kasuri methi. Add paneer into the gravy and stir well. Switch off flame.
- Add cream and stir well.
- Serve with roti and paratha.
