Paneer Makhani recipe is a delicious and authentic Indian dish made with soft paneer in a rich, creamy tomato sauce. Originating from Mughlai cuisine, it's known for its luxurious, smooth texture. Equally important, it pairs perfectly with naan or rice, making it a go-to favorite at restaurants and family dinners.
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About Paneer Makhani Recipe
Paneer Makhani recipe traces its roots to Punjab, India, where Makhani dishes were originally made with chicken.
Over time, it evolved into a popular vegetarian alternative, especially among plant-based eaters. Both dishes share a creamy base of tomatoes, butter, and cream, but Paneer Makhani recipe swaps chicken for paneer, creating a rich, luscious vegetarian delight.
Mughlai Influence
The rich gravies of Makhani dishes were popularized during the Mughal era, influencing many North Indian recipes. Butter, cream, and tomatoes became staples of indulgent gravies, giving birth to Paneer Makhani, which offers a luxurious and creamy taste.
Paneer Makhani's Popularity
Today, Paneer Makhani is an iconic vegetarian dish, perfect as an alternative to Butter Chicken. Whether paired with naan or rice, it remains a favorite at restaurants and family meals, offering comfort and flavor in every bite.
Why Paneer Makhani is Irresistible
First and foremost, the creamy gravy is what sets this dish apart. Made with tomatoes, butter, and cream, it’s silky smooth, making it a go-to comfort food.
Additionally, the perfect paneer is key — fresh, soft, and capable of absorbing all the rich flavors of the gravy, melting in your mouth with every bite.
Moreover, the balanced spice from garam masala, cumin, coriander, and kasuri methi adds depth without overpowering the dish.
It’s a perfect blend of spice and richness, creating an unforgettable experience for the taste buds. All in all, this dish combines comfort, flavor, and indulgence, making it irresistible!
Craving More?
Dive into these delectable dishes:
- Dal Makhani: The creamy, comforting classic
- Paneer Butter Masala: Velvety, rich, and oh-so-delicious
- Paneer 65: Crispy, spicy bites that hit the spot
- Shahi Paneer Masala: A royal indulgence fit for kings
- Paneer Bread Roll: Perfect for a snack or a meal, crispy and filled with flavor
What You'll Need to Make This Paneer Makhani Recipe?
Key Ingredients:
Ingredients Breakdown:
- Paneer: Soft, fresh paneer is the star of this dish! For the best texture, press it lightly before use. Fun fact: Did you know that fresh, homemade paneer can elevate your dish even more?
- Tomatoes: Ripe, juicy tomatoes form the base of the gravy. They add sweetness and tang. A little secret: Always blend them for a smooth, silky sauce.
- Butter: The buttery richness is what makes the dish makhani! Don’t skimp on this; it’s what gives the sauce its luxurious texture. Add a little extra for indulgence!
- Cream: The cream is essential for that velvety finish. It’s the key to making this dish irresistibly creamy. Pour generously!
- Spices: A mix of garam masala, cumin, coriander powder, and kasuri methi gives depth to the dish without being too spicy. My tip: Toast them lightly for extra fragrance.
- Kasuri Methi: This dried fenugreek leaves give the dish its unique earthy aroma. It’s like the magic touch that takes your recipe from good to great!
3 Way Cooking Methods
- Stovetop Method
- Firstly, cooking on the stovetop gives you better heat control. As a result, the flavors blend perfectly, creating a rich, creamy texture. This method ensures you get the right balance of taste, so it's ideal for those who love precision!
- Slow Cooking Method
- Additionally, slow cooking lets the dish develop deeper flavors over time. As the spices and paneer absorb the sauce, it results in a rich, satisfying taste. This method enhances the dish's overall richness, making it perfect for a relaxed, flavorful meal.
- Pressure Cooking
- Conversely, pressure cooking is faster and keeps the paneer tender. It quickly infuses the flavors, but you must be careful not to overcook, as it can make the paneer too soft. This method is perfect when you're in a hurry but still want deliciousness!
How to Make Paneer Makhani Recipe?
Step by Step Instructions
1. Prepare the Base
- First, heat 1 tablespoon of oil and 2 tablespoons of butter in a pan over medium heat.
- Then, add 1 finely chopped onion and sauté it until it turns golden brown, which takes about 7 minutes.
- After that, stir in 1 tablespoon of ginger-garlic paste and cook for another 2 minutes until the raw smell goes away.
2. Cook the Tomato Mixture
- Next, add 3 medium pureed tomatoes to the pan.
- Cook the mixture until it thickens and the oil starts to separate, which should take about 10 minutes.
- Then, stir in 1 teaspoon of red chili powder, ½ teaspoon of turmeric powder, and 1 teaspoon of coriander powder.
- Cook for an additional 2 minutes to blend the spices well.
3. Combine Paneer and Spices
- After that, add 250 grams of cubed paneer to the tomato mixture.
- Gently stir to coat the paneer with the masala.
- Then, sprinkle in ½ teaspoon of garam masala and 1 teaspoon of kasuri methi, mixing well.
4. Finish with Cream
- Finally, reduce the heat to low and pour in ½ cup of cream.
- Stir gently to combine and let it cook for another 5-7 minutes. Adjust the salt to taste and let the dish simmer until the paneer absorbs the flavors and the gravy reaches your desired consistency.
5. Garnish and Serve
- To finish, garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.
Serving Suggestion
- With Flatbreads: Firstly, pairing Paneer Makhani with soft naan, roti, or paratha is a classic choice. The fluffy bread soaks up the rich, creamy gravy beautifully. My personal favorite is garlic naan – it’s a match made in heaven!
- With Rice: Additionally, serving the dish with jeera rice or basmati rice helps balance the richness of the gravy. It’s a go-to combo for family dinners, offering a comforting meal.
- With Raita: Moreover, a cool, refreshing raita, like cucumber or boondi raita, complements the creamy texture of the dish. My mom always says it adds a much-needed freshness to cut through the richness.
- With Mint Chutney: If you’re looking for an extra burst of flavor, mint chutney is the way to go. Its tangy kick pairs perfectly with the creamy goodness. It’s especially popular during festive meals!
- With Salad: Lastly, serving Paneer Makhani with a simple kachumber salad adds a delightful crunch. It’s a great way to bring in some freshness, and the kids love it!
Variations
1. Vegan Paneer Makhani: For a vegan twist, replace paneer with tofu or vegan paneer, and use coconut or cashew cream for that creamy texture. This variation offers a delicious, plant-based alternative!
2. Spicy Paneer Makhani: If you love spice, increase the heat with extra green chilies, red chili powder, or cayenne pepper. This fiery version adds a bold kick to the classic dish!
3. Grilled Paneer Makhani: Marinate the paneer in yogurt and spices, then grill it for a smoky, charred flavor. Afterward, add it to the gravy for a rich, smoky twist!
4. Mixed Vegetable Paneer Makhani: Add a colorful mix of veggies like bell peppers, peas, carrots, or mushrooms to enhance the dish's flavor and texture. It's a vibrant, hearty version!
Health & Nutrition: Is Paneer Makhani Healthy?
- Paneer Benefits
Paneer is a powerhouse of protein, calcium, and vitamins, making it an excellent choice for vegetarians. It's great for muscle building and bone health! - Richness in Moderation
Although indulgent with cream and butter, Paneer Makhani offers a good balance of protein and fats. Enjoying it in moderation as part of a balanced meal can be a delicious and nutritious treat! - Lighter Version
For a healthier twist, opt for low-fat paneer and reduce the cream and butter. You can also use cashew cream or yogurt to keep the dish lighter without compromising on flavor!
Time-Saving Tips & Meal Prep
Batch Cooking for the Win: If you're short on time, batch cooking is a lifesaver. Prepare the gravy in advance, store it in the fridge, and simply add fresh paneer when you're ready to serve. This will save you valuable time during busy weeks!
Freeze the Gravy: Alternatively, make a large batch of gravy and freeze it. This way, you’ll always have a rich base ready to go. Just heat it up and add your paneer (or any protein). It's a great option for last-minute meals!
Prep Veggies in Advance: Preparing vegetables like onions, tomatoes, and garlic the night before speeds up cooking the next day. Store them in airtight containers, and you’re ready to cook in no time!
Use a Pressure Cooker: When you're in a rush, a pressure cooker can speed up the gravy-making process while keeping all the rich flavors. It’s perfect for days when you want a comforting meal without the wait!
Buy Pre-Made Paneer: Instead of making paneer from scratch, buy ready-made paneer from the store. It’s a quick fix that cuts down on prep time, letting you enjoy your dish without the extra effort!
Did you try this Paneer Makhani recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
❔FAQs
Paneer Makhani is a popular North Indian dish made with paneer (Indian cottage cheese) cooked in a rich, creamy tomato-based sauce, flavored with spices and often finished with cream.
To spice things up, you can either increase the amount of red chili powder or add a pinch of extra garam masala. Additionally, if you're looking for more tips, feel free to search for "how to make Paneer Makhani spicier." This will help you enhance the flavor to your liking!
Yes, store-bought paneer works well, but ensure it’s fresh and not overly dry. For tips on using store-bought paneer, look up "using store-bought paneer in Paneer Makhani.
To begin with, blend the tomato gravy and then add cashew paste or cream to achieve a smooth texture. If you need more guidance, simply search for "how to make Paneer Makhani creamy" for detailed instructions. This will help you create that perfect consistency!
Replace paneer with tofu and use coconut milk or cashew paste instead of cream. Search "Vegan Paneer Makhani" for recipes and tips.
Paneer Makhani Recipe
Ingredients
- 250 gram Paneer cubed
- 2 tablespoon Butter
- 1 tablespoon Oil
- 1 Onion large, finely chopped
- 3 Tomatoes medium, pureed
- 1 Green Chili finely chopped (optional)
- 1 tablespoon Ginger-Garlic Paste
- 1 teaspoon Red Chili Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Garam Masala
- ½ Cup Cream
- 1 teaspoon Kasuri Methi (dried fenugreek leaves)
- Salt to taste
- Fresh Coriander for garnish
Instructions
Prepare the Base
- First, heat 1 tablespoon of oil and 2 tablespoons of butter in a pan over medium heat.
- Then, add 1 finely chopped onion and sauté it until it turns golden brown, which takes about 7 minutes.
- After that, stir in 1 tablespoon of ginger-garlic paste and cook for another 2 minutes until the raw smell goes away.
Cook the Tomato Mixture
- Next, add 3 medium pureed tomatoes to the pan.
- Cook the mixture until it thickens and the oil starts to separate, which should take about 10 minutes.
- Then, stir in 1 teaspoon of red chili powder, ½ teaspoon of turmeric powder, and 1 teaspoon of coriander powder.
- Cook for an additional 2 minutes to blend the spices well.
Combine Paneer and Spices
- After that, add 250 grams of cubed paneer to the tomato mixture.
- Gently stir to coat the paneer with the masala.
- Then, sprinkle in ½ teaspoon of garam masala and 1 teaspoon of kasuri methi, mixing well.
Finish with Cream
- Finally, reduce the heat to low and pour in ½ cup of cream.
- Stir gently to combine and let it cook for another 5-7 minutes. Adjust the salt to taste and let the dish simmer until the paneer absorbs the flavors and the gravy reaches your desired consistency.
Garnish and Serve
- To finish, garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.
Notes
Serving Suggestion
-
- With Flatbreads: Firstly, pairing Paneer Makhani with soft naan, roti, or paratha is a classic choice. The fluffy bread soaks up the rich, creamy gravy beautifully. My personal favorite is garlic naan – it’s a match made in heaven!
-
- With Rice: Additionally, serving the dish with jeera rice or basmati rice helps balance the richness of the gravy. It’s a go-to combo for family dinners, offering a comforting meal.
-
- With Raita: Moreover, a cool, refreshing raita, like cucumber or boondi raita, complements the creamy texture of the dish. My mom always says it adds a much-needed freshness to cut through the richness.
-
- With Mint Chutney: If you’re looking for an extra burst of flavor, mint chutney is the way to go. Its tangy kick pairs perfectly with the creamy goodness. It’s especially popular during festive meals!
-
- With Salad: Lastly, serving Paneer Makhani with a simple kachumber salad adds a delightful crunch. It’s a great way to bring in some freshness, and the kids love it!
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