Paneer Makhani is a classical Punjabi dish that is a favorite amongst many people and will surely be yours too. Its creamy, tangy, sweet and spicy all at once making it truly irresistible.
Paneer Makhani 
Add tomatoes and onions to a pan 
Add chopped ginger and garlic 
Add spices 
Mix in cashews, butter, kashmiri chilli powder and salt 
Mix well 
Cook on low for 10 minutes 
Let the mixture cool, remove whole spices and grind to a smooth paste 
Add butter and grated ginger to a pan 
Add paneer cubes 
Cook cubed paneer with spices 
Add blended mixture over the paneer 
Add water and cook until well done 
Top with heavy cream and kasuri methi
Paneer Makhani
Paneer Makhani is a classical Punjabi dish that is a favorite amongst many people and will surely be yours too. Its creamy, tangy, sweet and spicy all at once making it truly irresistible.
Servings: 6
Ingredients
- 12 oz paneer
- 1 tbsp butter
- 1 tsp grated ginger
- 1 tsp Kashmiri red chili powder (adjust to taste)
- 2 tsp Kasuri methi leaves
- ¼ cup heavy cream
- 1 tsp sugar
- salt to taste
To boil:
- 5 cups tomatoes (cut into chunks)
- ½ cup onion
- 6 cloves garlic
- 1 inch ginger
- 3 inch cinnamon stick
- 1 black cardamom
- 1 bay leaf
- 3 green cardamom
- 3 cloves
- 2 green chilies
- 2 tsp Kashmiri red chili powder (adjust to taste)
- 2 tbsp cashews
- 1 tbsp butter
- 1½ cup water
Instructions
- Add a cup of water to a pan. Once it starts to boil, add tomatoes, onions, ginger and garlic.
- Then, add cinnamon, black cardamom, green cardamom and the bay leaf to the pan.
- Next, mix in butter, cashews, Kashmiri red chili powder and salt.
- Gently mix and cover with a lid. Cook on low flame with the lid on for 10 minutes. After 10 minutes, uncover the pan, mix again and cook for another 10 minutes. Once cooked, remove from flame and set aside to cool.
- Once cool, grind the cooked ingredients into a smooth paste and set aside.
- Add 1 tbsp butter to a separate pan. Once the butter has melted, add grated ginger. Sauté until the raw smell fades.
- Next, add the paneer cubes to the pan and cook for 2 minutes.
- Now, add the Kashmiri red chili powder and salt. Roast the paneer evenly on all sides, gently flipping every few seconds until cooked.
- Add the ground paste to the paneer and mix well. Adjust the consistency with water as needed. Cook for 2-3 minutes.
- Once cooked, remove the gravy from the flame and top with heavy cream and Kasuri methi leaves.
- Serve hot with naan, rice or roti.
