Moderately healthy

Paneer makhani

Name: Paneer makhani
Cook time: 30 minutes
Total time: 30 minutes

Time to cook

30 minutes

Difficulty

Easy

Serves

A popular North Indian delicacy featuring tender paneer cubes simmered in a luscious tomato-based gravy enriched with butter, cream, aromatic spices, and garnished with fresh coriander, best enjoyed with naan or fragrant basmati rice.

Ingredients

Paneer

1 cup

Butter, Salted

0.75 Tbsp

Red Chilli Powder

0.75 Tsp

Heavy Cream

1.5 Tbsp

Kasoori Methi

0.75 Tsp

Garam Masala

0.25 Tsp

Butter, Salted

0.75 Tbsp

Salt

1 pinch

Onion Raw

1 cup

Tomatoes

2 cup

Dried Red Chili Pepper

2 chilli

Picador Chillies

1 chilli

Fresh Ginger

1 tbsp

Fresh Garlic

2 clove

Cinnamon

1 tsp

Cloves

2 Clove

Cardamom

1 pod

Black Cardamom

1 cardamom

Bay Leaf

1 leaf

Cashew Nuts, Raw

7 cashews

Butter, Salted

0.75 Tbsp

Water

0.5 cup

Salt

1 pinch

Step-by-step instructions to cook

Prep

Combine onion, tomatoes, Kashmiri chillies, green chilli, ginger, garlic, cinnamon, cloves, green cardamom, black cardamom, bay leaf, cashews, butter, water, and salt in a heavy-bottomed pan, ensuring the ingredients are fully submerged.

Cover and cook over medium heat for 7 to 10 minutes.

Open the pan, remove and discard the cinnamon, cloves, cardamom, and bay leaf.

Once cooled, transfer the vegetables to a mixer jar and grind them into a smooth puree or paste.

Cooking

In a pan, melt butter and mix in the red chilli powder.

Strain the prepared puree into the pan in small batches.

Add paneer to the gravy just before it starts boiling and cook for five minutes.

Then, add fresh cream, crushed kasoori methi, powdered garam masala, salt, and sugar. Gently mix.

Let it cook to absorb flavours, and when ready, turn off the flame and serve hot.