Paneer Makhani Recipe

Soft and mellow paneer cubes cooked in spicy and prosperous Mughlai gravy of tomato, cashew nuts, milk cream and butter makes an irresistibly scrumptious Paneer Makhani. This step by means of step photograph recipe follows its authentic Mughlai training method which gives it an special and finely balanced creamy, spicy taste. Serve it with plain paratha and boondi raita for a delicious lunch or dinner.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4 servings
250 gms (1/2 lb) Paneer (cottage cheese), reduce into 1 inch cubes
1 small piece of Bayleaf
1-inch piece of Cinnamon
2 Green Cardamoms
1/2 teaspoon Cumin Seeds
1 large Onion, chopped
5-6 cloves of Garlic, chopped
8 Cashew nuts
3 medium Tomatoes, chopped
2 Dry Red Kashmiri Chilli (or 1 ordinary dry crimson chilli), halved and seeds removed
1/2 teaspoon Kasuri Methi (dried fenugreek leaves)
1 teaspoon Red Chilli Powder
1/2 teaspoon crushed Garlic (or paste), optional
1 teaspoon Sugar
Salt to taste
3 tablespoons Butter (or oil)
3 tablespoons Fresh Cream
5 tablespoons + 1 cup Water
step-1: Heat 2-tablespoons butter in a pan over medium flame. Add bay leaf, cinnamon, green cardamom and cumin seeds. Sauté for 30 seconds. Add chopped onion, garlic and cashew nuts.
step-2: Sauté until onion turns translucent.
step-3: Add chopped tomato, dry kashmiri purple chilli and salt.
step-4: Sauté for 4-5 minutes. Add kasuri methi (dried fenugreek leaves) and 3-tablespoons water.
step-5: Cook till tomatoes flip soft, it will take around 2-3 minutes.
step-6: Turn off the flame. Let the mixture cool for a while. Transfer it to the jar of a mixer grinder and make a easy paste. If required, add 2-3 tablespoons water while grinding.
step-7: Heat 1-tablespoon butter in the same pan over medium flame. Add half of teaspoon overwhelmed garlic (or garlic paste) and 1-teaspoon purple chilli powder.
step-8: Mix nicely and add the organized paste.
step-9: Stir continuously and cook till butter begins to launch from sides. It will take around 3-4 minutes.
step-10: Add 1-cup water and 1-teaspoon sugar. Mix nicely the use of spatula.
step-11: As the gravy splatters, cowl it with a lid and cook dinner for 3-4 minutes. Stir every now and then in between to forestall sticking.
step-12: Remove the lid. Taste the gravy for salt and sugar and if required, add extra at this stage. Add paneer cubes.
step-13: Mix well and cook dinner for 2-minutes. Add 3-tablespoons sparkling cream.
step-14: Mix properly and flip off the flame. Garnish with chopped coriander leaves. Paneer makhani curry is geared up for serving.
Tips and Variations:
Dry kashmiri pink chilli is used for getting the deep red coloration of gravy barring making it spicy. If it is now not available, you can exchange it with regular dry pink chilli (or 1/2 teaspoon purple chilli powder). Regular dry pink chillies are spicier than Kashmiri purple chillies so decrease its volume to one.
Before the usage of frozen paneer cubes, soak them in heat water for 15 minutes and drain earlier than using.
Increase the volume of garlic and dry purple chillies to make it spicier.
Cashew nuts makes gravy thicker and creamier. However if they are now not handy, use almonds or white poppy seeds as its replacement.
Butter notably enhances the flavor of this Indian paneer curry. However, you can substitute it with cooking oil if you wish.
Taste: Spicy and creamy
Serving Ideas: Enjoy Mughlai Panner Makhani with Indian breads like lachha paratha, butter kulcha or undeniable chapati. Enjoy it with variety of Indian rice preparations like steamed rice or matar pulao.

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