How To Make Paneer Makhni | Indian Vegetarian Recipe

See Recipe In हिन्दी (Hindi)

Are you in for a treat? There are some times, especially in the cold breezy autumn nights, when you crave for a rich and spicy dinner. Paneer Makhni, or Paneer Makkhanwala, is one of those, “calorically unconscious”, utterly, butterly delicious dishes, that turns your special dinners into an experience. This recipe is made with paneer cubes, curried in thick gravy of tomato puree, with generous amounts of butter and fresh cream.

I make Paneer Makhni occasionally, with matter-paneer and kadai paneer being more common, “health conscious” options for general dinner. Sometimes, though, we need foods like this, and unless you or your guests have any specific health issues, that directly restricts it, I say, “Bon Appetite!” Today I am showing you a fully fledged restaurant style recipe. Serve it hot, and enjoy with some warm naan or jeera rice.

My family loves paneer, and it’s a must have at occasions and special dinners, or when guests are coming over. Paneer Makhni/Makkhanwala can be enjoyed with both breads and rice staples, but it’s ideal with naan, to take the full taste of the dish that’s in its gravy. The gravy is meant to be thick, so as the panner should be coated in it, and there is no use of water. If your gravy gets too dry though, you may add a little water to smoothen it. However, be careful when merging water and butter, they can get acidic.

Today, I am using tomato puree straight from a carton, however, if you have time, I would recommend doing this with homemade tomato puree that adds a different taste to the recipe, and makes it more organic. And when you are making Paneer Makhni, make it with generosity, while using the butter and cream.

Nowadays, I mostly buy paneer from the local confectionary shops. That is organic paneer at a lower cost than the packaged ones available at the top notch organic stores or supermarket. Living in Kolkata, is sometimes really awesome, especially for the gastronomic part. You see the sweet shops, or Mistanna Bhandars at the localities still use the traditional methods of making paneer that was done 200years ago. No machines, no chemicals, just using muslin cloth and organic ingredients. They wrap in the paneer in a butter sheet, and you are good to go.

With this awesome, scrumptious paneer dish, you needn’t go to the restaurant, and can have the perfect experience, at home, with no VAT, GST, or Parking Rate.

 How to make paneer makhni at home:

• Melt butter in a non-stick pan

• Once the butter melts add bay leaves, slited green chillies, crushed ginger or ginger paste and mix it well for few seconds.

• Now add tomato puree, kasoori methi, salt, sugar, red chilli powder, cumin powder, mix well and cook it for 4 to 5 minutes or till the mixture starts leaving the sides of the pan. Keep on stirring ocassionaly.

• Now add in the Amul fresh cream and paw bhaji powder, stir well and cook it for further 2-3 minutes on medium flame.

• Lastly add paneer cubes, garam masala powder and mix it gently so that paneer does not get break.

• Turn off the flame.
• Give 5 minutes standing time.

• Transfer in a serving bowl, garnish it with coriander leaves.
• Serve hot with rice, Jeera rice, roti, paratha or pooris

Note:

• Instead of readymade tomato puree you can also take fresh tomatoes, blanched, remove the skin and grind it into smooth paste to make puree.
• You can also add onion garlic paste.

See Recipe In हिन्दी (Hindi)