Paneer Makhni

Preparation time
15 mins
Cooking time
30 mins
Difficulty
moderate
Serves
4 people
Meal course
Lunch
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2 cup
Paneer cubes
1 large
Chopped Onion
3 Tbsp
Butter
3/4 cup
Tomato Puree
3 per taste
Green Chilies
3 small
Garlic
2 small
Ginger, peeled and chopped
1 Tsp
Turmeric powder
1 Tsp
Cumin-coriander powder
1 Tsp
Tandoori masala
1/2 Tsp
Cardamom powder
1 Tsp
Sugar
1/4 cup
Cashew paste
10 small
Raisins
1/2 cup
Heavy Cream (as needed for consistency)
1 per taste
Salt
1 stick
Mint leaves
1 stick
Coriander/cilantro
Paneer Makhni

Paneer is fresh cheese. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. Paneer Makhni is a gravy dish. The makhani gravy or sauce is usually made up of pureed tomatoes, ginger, garlic, red chili powder and cream.

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Shravanthi Ravi

Shravanthi is a graphic designer, photographer, cook, blogger and a mother with keen interest in health and wellness. Her creative side always keeps her on her toes.

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  1. In a skillet in 1/2 tsp oil, add the onion, chillies, garlic and ginger with a little salt. Saute until soft.
  2. Transfer this mixture to the blender and blend it into a paste.
  3. In the same skillet, add 3 tbsp of butter and then add the onion paste.
  4. Cook until butter/oil separates. If using cashew paste add it along with this mixture now or you can soak the cashew pieces in hot water and grind it along with the onion mixture.
  5. Add the tomato puree and all the spices.
  6. Stir well and cook for another 5-10 minutes or until the raw smell of the puree disappears.
  7. Add sugar and cook for another 5 minutes.
  8. You can at this point taste and see if you require additional salt. If yes, add more.
  9. Drop in the paneer gently and give it a toss.
  10. Cook for another 2-3 minutes for the paneer to absorb the flavors.
  11. Lower the heat to a simmer.
  12. Then add the heavy cream. Mix well.
  13. If you want to use raisins, fry them lightly in ghee/butter separately and add it to this gravy. You can set some aside for garnish.
  14. Be careful to cook this in simmer before adding cream. Otherwise the heat will give it a curdle appearance!

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