Paneer Makhani
Paneer Makhani is a creamy Indian curry made with paneer, tomatoes, and spices, cooked in butter and finished with cream.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Paneer (cut into cubes) | 500 | Grams |
| Butter (unsalted) | 50 | Grams |
| Tomato (pureed) | 500 | Grams |
| Onion (finely chopped) | 1 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Green Chili (slit) | 1 | Count |
| Coriander Powder | 1 | Tbsp |
| Cumin Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Kasuri Methi (dried fenugreek leaves) | 1 | Tbsp |
| Cream (whole milk based) | 100 | Milliliters |
| Salt (or to taste) | 1 | Tsp |
| Sugar | 1 | Tsp |
| Water | 250 | Milliliters |
Instructions
- Heat butter in a pan over medium heat and add chopped onions. Sauté until golden brown.
- Add grated ginger, minced garlic, and slit green chili. Sauté for another minute.
- Add tomato puree and cook until the oil separates from the mixture.
- Stir in coriander powder, cumin powder, red chili powder, and salt. Cook for 2 minutes.
- Add water and bring the mixture to a boil. Simmer for 5 minutes.
- Add paneer cubes and cook for 5 minutes, allowing them to absorb the flavors.
- Stir in cream, garam masala, kasuri methi, and sugar. Cook for another 2 minutes.
- Garnish with additional cream and serve hot with naan or rice.
Kitchen equipment
Blender or Food ProcessorGrater