Paneer Makhani recipe | How to prepare Paneer Makhni

Gems Gems, October 23, 2016

Batons of paneer or Indian cottage cheese simmered in satin smooth tomato gravy accentuated with aromatic kasoori methi. Paneer Makhani is a rich dish with a dash of cashew(optional) and no onion in it. As the name paneer makhani suggests the dish is from the great land of Punjab. Butter is found in many of the dishes in Punjab. In atraditional Punjabi house the thick white and creamy pure butter is made from pure milk from their own houses. Pure butter is made from churning creamy curd or Dahi with the help of a wooden churning stick called Phirni. Better use Home made Garam Masala for a great taste


Paneer Makhani
Recipe type: Side
Cuisine: Indian
Serves: 1 bowl
Prep time:
Cook time:
Total time:
Paneer Makhani is best served with Rotis Parathas and Naans
  • Paneer or Indian cottage cheese : 250 gms
  • Tomatoes : 3 properly Ripened and fleshy approximately 400 Gms
  • Cashew and Almonds : Approximately 10 numbers
  • Green cardamoms : 2 nos
  • Cinnamon stick : one small
  • Cloves : 2 nos
  • Greem chilly : One whole slitted
  • Ginger paste : ¾ teaspoon
  • Garlic paste : ½ teaspoon
  • Red Chilly powder : 1 teaspoon( adjust as per the spiceness) Preferably Kashmiri chilly for its rich colour
  • salt : As per requirement
  • Sugar : ½ teaspoon
  • Turmeric ¼ teaspoon
  • Home Made garam Masala : 1 teaspoon
  • Kasuri Methi : ¼ teaspoon
  • Cream : ¼ Cup
  1. Wash the tomatoes properly and cut in to small pieces
  2. Soak the cashews in lukewarm for around 6 minutes
  3. Add the cashew, soaked water and tomatoes in mixer grinder and blend it properly so that we can get a smooth tomato puree.
  4. Filter it to form a smooth puree( optional)
  5. Take a pan ad heat one tablespoon of butter.
  6. Add the cardamoms, cinnamon stick, cloves and slit chilly in to it
  7. As they sizzle, add ginger and garlic paste in to it and saute for a while till the raw smell of the ginger and garlic goes off.
  8. Add tomato puree previously prepared using the blender in to the pan
  9. Continue cooking till the tomato puree thickens
  10. Add Kashmiri red chilly as well as enough salt in to the pan.
  11. Adjust the chilly powder accordingly based on the spiciness you require.
  12. Add the homemade garam masala. If it is home made add only ¾ of the spoon since it will be strong, else add 1 to 1 and ½ teaspoons depending upon the taste.
  13. Add half spoons corriander powder into it and cook till the puree thickens to properly.
  14. Add 1 cup of water along with sugar and mix( adjust according to the consistency). Cook till the gravy thickens to the final curry
  15. Add the paneer in to it and stir it gently. Add Kasuri methi and in to it and heat for 2 to 3 minutes in low flame.
  16. Paneer is ready and add the cream for final garnishing.
Nutrition Information
Serving size: 142 Gm Calories: 200 Fat: 17 g Carbohydrates: 6 g Sugar: 2 g Sodium: 541 mg Protein: 5 g Cholesterol: 45 mg


Related Posts Plugin for WordPress, Blogger...

Related recipes you might be interested

  • Paneer Butter MasalaPaneer Butter Masala Can you believe that Paneer butter masala is one of the top five side dish ordered in hotels in North India? Paneer butter masala is a dish, which Cubes of paneer cooked in a tangy rich […]
  • Paneer TikkaPaneer Tikka Paneer Tikka is favorite among the vegetarians as a starter. Most of them see this as an alternative for chicken tikka. Being a vegetarian is one of the best thing in the life and paneer […]
  • Achari PaneerAchari Paneer | How to make Achari Paneer Paneer dishes are good if the preparation is rich and bit spicy. Achari recipe is a great paneer dish where a blend of spices mixed in slightly sour curd which give a rich taste. […]
  • kadai paneerKadai Paneer Kadai paneer  is a slightly spicy and tangy gravy mix of cottage cheese which is mostly cooked with  farm fresh tomatoes, freshly ground coriander and dry  ground red chilies in a Pan […]
  • Punjabi Dhaba Style Dal recipe | Step by Step instructionsPunjabi Dhaba Style Dal recipe | Step by Step instructions While traveling from Saharanpur to Chandigarh, a while after the boarder of UP and Punjab, you will come across the Punjabi Vaishnav dhaba. During our trip to Shimla, we stopped there and […]
  • Matar Paneer Masala | Matar Paneer RecipeMatar Paneer Masala | Matar Paneer Recipe Indian dishes are considered as one of the most delicious and palatable cuisines on a global level. The blend of spices and the concoction of vegetables and their combination is certainly […]
  • Pudina Raita Recipe | Mint Raita RecipePudina Raita Recipe | Mint Raita Recipe The popular Indian raita varieties are Boondi raita, Kheera raita or cucumber raita , pineapple raita and anardhana daita or pomegranate raita. Mint raita or pudina raita is a common dish […]
  • Aloo Matar PaneerAloo Matar Paneer My favourite dish Aloo Matar Paneer One of my favorite Punjabi food is Aloo Matar Paneer. I recently had Aloo Matar Paneer from one of the dhaba on my way to Haridwar.  The taste […]
  • Aloo BhindiAloo Bhindi | How to make Aloo Bhindi Aloo Bhindi is a common side dish in North India.There are many ways to prepare Aloo bhindi. I have added the best and easy recipeof Aloo bhindi. Aloo bhindi can be used as a side dish for […]
  • Bhindi Do Pyaza | Bhindi Do Pyaza recipeBhindi Do Pyaza | Bhindi Do Pyaza recipe Bhindi Do Pyaza or Dopiaza in persian means two onions. Onion is added both while cooking and even garnishing. Dopiaza this can be prepared with Meat, Paneer or mushroom or for the sake […]
  • Gobi Masala |Cauliflower MasalaGobi Masala |Cauliflower Masala Cauliflower Masala or Gobi Masala can be served as a side dish along with Rice or Chapati. This recipe incorporates the true taste and aroma of the Great Indian spices. Cauliflower […]
  • Dum AlooDum Aloo Dum Aloo - Authentic and Traditional Mothers Recipe Dum Aloo is a Kashmiri Pandit Cuisine. It is one of the most popular dish through north India. Aloor dum is the name of this dish in […]