Paneer Makhani recipe is a tasty Indian dish made with soft paneer in a rich, creamy tomato sauce. It originates from the Mughlai tradition, known for its luxurious flavors. People love this dish for its smooth texture and how well it pairs with naan or rice, making it a favorite at restaurants and family meals.
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About Paneer Makhani Recipe
Authentic Paneer Makhani, a beloved classic recipe from North India, is cherished for its creamy and rich texture. In fact, this vegetarian delight substitutes chicken in the traditional butter chicken recipe, offering a luxurious experience with its buttery gravy made from butter, cream, and aromatic spices.
Furthermore, known in some regions as "Paneer Butter Masala," this dish truly captures the essence of Indian cuisine. Its popularity has soared worldwide, making it a staple in many Indian restaurants.
Additionally, this authentic Paneer Makhani is perfect recipe for festive occasions and family dinners, and it’s accessible to cooks of all skill levels.
With simple ingredients and flexible spice levels, it consistently delivers comforting flavors that impress everyone!
🤩 Nutritional Benefits
💫 First, paneer is a great source of protein, which helps build strong muscles.
💫 Tomatoes are rich in vitamins, especially vitamin C. They help boost your immune system and keep your skin healthy.
💫 Moreover, the spices used, like turmeric and coriander, have health benefits too.
💫 Finally, when you enjoy this authentic Paneer Makhani recipe with naan or rice, you get a balanced meal that includes protein, carbs, and healthy fats, making it tasty and nutritious!
3 Way Cooking Methods
1. Stovetop Method
- First, cooking Paneer Makhani on the stovetop gives you better control over the heat. Consequently, this method allows the flavors to blend together beautifully, resulting in a rich and creamy texture. It’s a great way to achieve the perfect balance of taste!
2. Slow Cooking Method
- Using a slow cooker allows the dish to develop its flavors over time. As it simmers, the spices and paneer absorb the delicious sauce, which results in a deep and satisfying taste. This method truly enhances the overall richness of the dish!
3. Pressure Cooking
- On the other hand, pressure cooking is faster and keeps the paneer tender. It quickly infuses the flavors, but be careful not to overcook it, or the paneer might become too soft.
📋 How to Make Paneer Makhani
🔪 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
1. Paneer Makhani is best served with soft naan, which is perfect for scooping up the creamy sauce.
2. You can also pair it with steamed basmati rice for a delicious balance of flavors.
3. Adding a side salad or yogurt raita can enhance the meal by providing a refreshing contrast to the richness of the dish.
📖 Variations
One personal twist I add to my Paneer Makhani is a special spice blend that includes a hint of cinnamon and nutmeg. This gives the dish an extra warmth and depth of flavor.
Instead of using raw paneer, I like to lightly fry it first. This creates a crispy texture that adds a delightful crunch to each bite.
Moreover, for an even creamier sauce, I mix in a bit of yogurt along with the cream, which makes the dish extra rich.
To finish, I always top my Paneer Makhani with fresh cilantro. This not only adds a burst of color but also brings a refreshing taste that brightens the whole dish!
💠Storage Tips
1. Always let your Paneer Makhani cool down before putting it in the fridge. This helps keep it fresh for longer.
2. Store the leftovers in an airtight container. This prevents air from getting in and keeps the dish tasting great.
3. When reheating, do it slowly on low heat. This way, the sauce stays creamy and the paneer doesn’t become rubbery.
4. If the gravy looks thick when reheating, add a splash of water or cream. This helps restore its rich texture!
💠Tips & Tricks
1. First, use fresh paneer for the best taste and texture. Fresh paneer is softer and absorbs flavors better.
2. Taste the dish as you cook. Adjust the spices to your liking, so it's not too spicy or too mild.
3. Moreover, for extra creaminess, you can add more cream or a splash of milk at the end. This makes the sauce even richer!
4. Finally, don’t forget to garnish with fresh coriander leaves. This adds a pop of color and a fresh taste to your dish!
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.
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Paneer Makhani Recipe
Ingredients
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.
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