Paneer Makhani

Bismillahir Rahmanir Raheem

Let me tell you there's nothing too complicated about making Paneer Makhani, restaraunt-style! It's a pretty straight forward process and takes the least amount of time to make it, trust me:)


Paneer-2 cups, cubed and pan-fried until golden brown on all sides
tomato puree-2 cups
tomato paste-2 tspa(canned, optional)
heavy whipping cream-3 tbs
salt- to taste
turmeric powder-1/2 tsp
red pepper powder-1 tsp
coriander powder-1 tsp
cumin powder-1/2 tsp
cinnamon sticks, 4(1 inch pieces)
butter-2 tsps
onions-1 tbs, thinly sliced
ginger-garlic paste-1 tsp
kasuri methi leaves-1 tsp (crushed between the palms) or fresh leaves

Method: Heat butter in a pot and add all the whle spices and stir until they give out their fragrance. Add onions and fry until they turn golden brown. put in the ginger-garlic paste and stir until the whole mixture turns golden brown. Now, pour in the tomato puree and the tomato paste followed by the salt, turmeric powder and the pepper powder and the ground coriander and cumin powder. Cook until it comes to a boil. Reduce the heat and pop in the paneer cubes and the fenugreek leaves and cover the pot with a lid and let cook for 5-7 minutes. At this point, add half the cream and save the rest for garnishing. cover the lid back on and cook for 5 more minutes on low heat. Transfer to a serving bowl and drizzle the cream. Enjoy!

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