Have you ever gone to a restaurant and tried ordering a dish and ended up ordering paneer makhani or paneer butter masala as usual? Well, what can I say? Paneer butter masala is one dish which you’ll never get tired of. With its rich creamy sauce base, it is sure to pull people to its side as it pulled me too!
When I was wondering what I can do on day-16 of the No Veggies, 21-Day Lockdown Series, I went on to check what all was left in my kitchen pantry as well as my refrigerator. I then noticed that paneer was still lying around in my refrigerator. How did I miss paneer? How did I ever miss doing a paneer dish? I wasn’t able to forgive myself until I prepared and had this paneer makhani.
The flavor and taste of it will make you forget everything! I enjoyed the meal that I had. Just imagine a spoonful of rice or a piece of roti along with super soft paneer pieces in a silky smooth gravy. Whoa! (Drooling right now thinking about it.) I will surely do anything for it!
Did you know that paneer is also a healthy food? Yes, it is packed with protein and calcium too apart from the other benefit it provides! So, nothing wrong in having a lip smacking paneer dish. Also, nothing wrong in having a buttery and a creamy dish once in a while (or may be even often), right?!
Something about paneer is that it doesn’t have any taste or flavor of its own. But when added to any gravy or any dish, it absorbs all the flavors and lends the dish a beautiful taste. Anyways, paneer makhani or makhanwala or paneer butter masala or butter paneer, whatever the name you give this dish, ultimately the final result is awesomeness alone!!! Have this paneer makhani with some rice, roti and some seasoned curd for a complete and a tasty afternoon meal.
It is best when served with plain naan, butter naan, tandoori roti, lachha paratha, jeera rice, peas pulao or even plain basmati rice. Do you see how versatile it is? It goes well with almost everything. Anyways, enjoy it with your entire family. Stay safe, stay healthy! Happy cooking and eating!
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Paneer Makhani
Ingredients
- 200 grams paneer, cut into 1 inch pieces or as required
- 2+2 tbsp butter
- 1 tbsp oil
- 2 large tomatoes, chopped roughly (around 200-250 grams in total)
- 2 red chilies
- 8-10 cashews
- 2 green cardamom
- 4-5 cloves garlic
- 1 inch piece of ginger, chopped roughly
- 1/2 tsp kashmiri chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/4 tsp sugar
- salt, as per taste
- 1 inch cinnamon stick
- 2 bay leaves
- 1 tsp crushed kasuri methi
- handful of coriander leaves, finely chopped
- 2-3 tsp fresh cream
- a bowl of warm water, to soak the paneer pieces
Instructions
- Heat 2 tbsp butter and oil in a kadai on medium flame. Add the cardamom, red chilies and the cashews.
- Add the garlic and the ginger and saute them for a few seconds.
- Add the chopped tomatoes along with some salt and saute them in the butter.
- Add the spice powders and the salt and mix them well with the other ingredients. Add some water, cover the kadai with a lid and cook till the tomatoes turn soft.
- Switch off the stove and let the mixture cool down. Once cool, transfer it to a mixer grinder along with 1/4-1/2 cup water and grind it to a smooth paste.
- Meanwhile, take some warm water in a bowl and add the cut paneer pieces to it. Let it soak for 10 minutes.
- Heat up a kadai on medium flame and add 2 tbsp butter.
- Add the cinnamon stick and the bay leaves.
- Add the ground tomato paste to the kadai along with 1/2 cup water and let it come to a boil.
- When the tomato mixture comes to a boil, add the crushed kasuri methi and cream to it. Mix well and check for the seasonings.
- Add the paneer pieces and let it cook for a minute or two.
- Finally add chopped coriander leaves and switch off the stove.
- Serve paneer makhni hot with some rice or roti.
Notes
- Add red chilies according to your taste.
- Oil is added along with butter to prevent it from getting browned.
- Sugar is added to balance the tartness of the tomatoes. Add accordingly.
- Add ripe tomatoes to get maximum flavors.
- Add spice powders according to taste.
- While cooking the tomatoes, add water if necessary and keep turning them in between to prevent them from getting charred.
- Paneer pieces are soaked in warm water to make them soft.
- While cooking the tomato paste, make sure to have the lid on as the paste might splash on boiling.
- Paneer usually gets cooked quickly. Do not over cook the paneer as it might turn hard.
