Paneer Makhani is a crowd-pleaser that both kids and adults adore, making it a staple for parties and gatherings. While we all love this rich, flavorful dish, it is often seen as labor-intensive to make at home. I’m excited to share a simplified recipe that eliminates the hassle, while maintaining that authentic, restaurant-quality taste and presentation. Follow these easy steps to serve up a decadent Paneer Makhani right from your own kitchen!
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| Paneer Makhani |
Ingredients:
4 medium red tomatoes, pureed (or one 8 oz can of tomato puree)
500g Paneer (cottage cheese), cut into 1-inch cubes
8 to 10 whole cashews. Soak them in 1/4 cup water and then grind to smooth paste
2 tsp freshly grated ginger
1/4 tsp green chillies, finely chopped
Salt to taste
1 tsp red chilli powder
2 tsp butter
2 tsp cooking oil
1 tsp honey
1/4 cup heavy cream (or half-and-half)
Whole spices: 2–3 cloves, 1/4 tsp cumin seeds, 1-inch cinnamon stick, 3–4 green cardamom seeds
2 tsp garam masala powder
2 tsp freshly chopped coriander leaves for garnish
1 tsp Kasoori methi ( dried fenugreek, available in Indian stores)
Method:
1. Heat 2 tsp butter , add 2 tsp oil and add in the whole spices, saute cashew paste. Add in tomato puree.
Continue to saute, add ginger garlic, green chilies, honey, salt, red chili powder. Stir to form a smooth tomato cashew gravy.
2. Add in garam masala and heavy cream.
3. Allow gravy to simmer, check for salt. Add 1/2 cup water and cover with lid to cook. After few minutes, add in the sauteed paneer and cover to cook for another 5 to 6 minutes. Garnish with freshly cut coriander leaves, kasoori methi and or splash of cream.
To marinate the paneer:
Plain yogurt
Salt to taste
1/2 tsp lemon juice
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/4 tsp chaat powder
1/4 tsp Olive oil
1/2 tsp garam masala (I use store bought, Everest is the brand)
2 thai chilies chopped finely
Method:
1. In a separate bowl, add cubed paneer pieces, 2 tsp thick plain yogurt, salt to taste, 1/2 tsp red chili powder, 1/2 tsp garam masala,
1/4 tsp olive oil, 1/4 tsp turmeric powder, 1/4 tsp chaat powder, green thai chilies. Mix and keep for 15 to 20 minutes and then light saute in an open pan for 5 to 10 minutes. Remove and keep aside. Then go to step # 3
Enjoy with thinly sliced onions, and tandoor garlic or plain naan. (Naan is available in Indian stores and even in Trader joe's, Safeway, etc)
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| Marinate the Paneer in yogurt |
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| Add marinated Paneer to tomato gravy |
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| Paneer Makhani |
