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Paneer Makhani Recipe | Vegetarian Recipes | Indian Punjabi Tadka

Paneer Makhani Recipe | Vegetarian Recipes | Indian Punjabi Tadka

Paneer Makhani
Paneer Makhani

Paneer is widely used in most of the Indian dishes and is a rich source of protein, which is nutritious for our health. Basically, Paneer Makhani is a popular Indian Punjabi dish, which needs no description.  There are many mouthwatering Paneer recipes popular in Indian Punjabi culture but Paneer Makhani is different from all of the others. It is a rich flavored dish, but according to your taste and diet, you can adjust its ingredients.

Paneer cubes are submerged in tomato gravy thickened with ground cashews. Try this homemade style Paneer Makhani with simple ingredients.

Ingredients for Paneer Makhani:

  • 250 gm paneer – cut into fingers or square pieces
  • 5 large tomatoes – each cut into 4 pieces
  • 2 tbsp desi ghee or butter and 2 tbsp oil
  • 4-5 flakes garlic and 1”piece ginger- ground to paste (1 ½ tsp ginger-garlic paste)
  • 1 tbsp dry fenugreek leaves (kasoori methi)
  • 1 tsp tomato ketchup
  • ½ tsp cumin seeds (jeera)
  • 2 tsp dhaniya powder
  • 1tsp salt, or to taste
  • ½ tsp red chilli powder
  • 1-1½ cup water
  • ½ -1 cup milk approx
  • ½ cup cream (optional)
  • 3 tbsp cashew nuts- soak in ¼ cup hot water for 10 mines, grind to a fine paste.

Method of cooking for Paneer Makhani:

  • Boil tomatoes in ½ cup water. Cook for 5-10 min on low heat till soft. Remove from the heat and cool. Grind tomatoes along with water to a smooth puree.
  • Heat oil and butter or ghee in a kadahi. Reduce heat. Add cumin seeds. When turns golden, add ginger-garlic paste.
  • When paste starts to change color, add above tomato puree and cook till dry.
  • Add kasoori methi and tomato ketchup. Stir well.
  • Add dhaniya powder, Red chilli powder, garam masala salt and mix well and cook for few min till oil separates.
  • Add cashew nuts paste. Mix well for 2 min.
  • Add water. Take a boil, and then cook on low heat for 5 mines. Now add paneer cubes and cook for 2-4 min on low flame.
  • Remove from fire. Keep aside to cool for 5-10 min.
  • Add enough milk to the cold paneer masala to get a thick curry, mix gently. (Remember to add milk only after the masala is no longer hot, to prevent the milk from curdling)
  • Heat the curry on low flame, stirring continuously till just about a boil.
  • Add cream, keeping the heat very low and stirring continuously. Remove from the heat and immediately transfer in to a serving dish. Swirl 1tsp cream over the hot paneer and garnish with fresh coriander leaves.

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