I worked as a banker for 17 years. I love staying fit and cooking tasty and healthy meals. I don't use artificial colors and preservatives.
About Paneer Makhani
"Makhan" means butter in Hindi. Paneer makhani is a curry made with butter; oil is not used in this curry. The butter gives this spicy curry a smooth texture and wonderful flavor. I used a few cashew nut pieces and fresh cream along with the other spices to make the gravy. Paneer immersed in this spicy and creamy gravy tastes awesome.
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Serves four people
- 1 bowl tomato, finely chopped
- 200 grams paneer, cut in cubes
- 2 1/2 teaspoons butter
- 3 tablespoons fresh or frozen milk cream
- 2 to 3 green chilies, slit and cut in 1-inch pieces
- 3 to 4 garlic cloves, for making ginger-garlic paste
- 1 inch ginger, for making ginger-garlic paste
- 1/2 inch ginger, julienned
- 1/2 teaspoon Kashmiri chilli powder (gives red color), or any other chili powder
- 1/4 teaspoon garam masala powder, available in Indian stores
- 1/2 teaspoon salt, or as per taste
- 1/4 teaspoon or more sugar, as per taste
- 2 tablespoons cashew nut pieces (optional), soaked in water
- Chop tomato. Soak cashew nut pieces in water for 10 minutes. Grind them together to get a smooth liquid. Keep aside.
- Make ginger-garlic paste, by crushing them in a pestle. Alternatively, if you have ready paste, you can use it.
- Immerse paneer cubes in very hot water for 30 seconds. Drain the water. Run cold water on it. Keep aside.
- Heat butter in a pan. Add ginger-garlic paste. Saute till they turn golden. Pour tomato puree to it. Let the mix boil on a medium high fire. Stir the mix occasionally. Add red chili powder and salt. Lower the fire, when the paste starts leaving oil on the edges. It may take about 8 to 10 minutes.
- Throw julienned ginger and slit green chilies. continue stir-cooking for 2 minutes. Add a cup of water. Let the mix boil for 2 to 3 minutes.
- Add paneer cubes. Gently mix them with the gravy. Simmer for 2 minutes.
- Add milk cream and sugar. Softly turn and mix the gravy. Simmer for a few seconds or till you get the thick consistency. Sprinkle some chopped coriander leaves on it.
- The paneer makhani is ready! Serve it hot with fried rice, cumin rice, biryani, or flatbread. Enjoy this creamy curry!