Paneer Makhani Recipe: Delight your taste buds with the irresistible flavors of Paneer Makhani – soft and luscious paneer cubes immersed in a spicy and rich Mughlai gravy crafted from a blend of tomatoes, cashew nuts, milk cream, and butter. This step-by-step photographic recipe meticulously follows the original Mughlai preparation process, ensuring an exclusive and finely balanced creamy and spicy taste. Serve this delectable dish alongside plain paratha and boondi raita for a satisfying lunch or dinner.
Ingredients:
Paneer Makhani Recipe
- 250 grams (1/2 lb) Paneer (cottage cheese), cut into 1-inch cubes
- 1 small piece of Bayleaf
- 1-inch piece of Cinnamon
- 2 Green Cardamoms
- 1/2 teaspoon Cumin Seeds
- 1 large Onion, chopped
- 5-6 cloves of Garlic, chopped
- 8 Cashew nuts
- 3 medium Tomatoes, chopped
- 2 Dry Red Kashmiri Chilli (or 1 normal dry red chilli)
- 1/2 teaspoon Kasuri Methi (dried fenugreek leaves)
- 1 teaspoon Red Chilli Powder
- 1/2 teaspoon crushed Garlic (or paste), optional
- 1 teaspoon Sugar
- Salt to taste
- 3 tablespoons Butter (or oil)
- 3 tablespoons Fresh Cream
- 5 tablespoons + 1 cup Water
Directions:
Paneer Makhani Recipe
Step 1:
Heat 2 tablespoons of butter in a pan over medium flame. Add bay leaf, cinnamon, green cardamom, and cumin seeds. Sauté for 30 seconds. Add chopped onion, garlic, and cashew nuts.
Step 2:
Sauté until the onion turns translucent.
Step 3:
dry Kashmiri red chilli, and salt, Add chopped tomato.
Step 4:
Sauté for 4-5 minutes. Add kasuri methi (dried fenugreek leaves) and 3 tablespoons of water.
Step 5:
Cook until tomatoes turn soft, taking around 2-3 minutes.
Step 6:
Turn off the flame. Let the mixture cool for a while. Transfer it to the jar of a mixer grinder and make a smooth paste. If required, add 2-3 tablespoons of water while grinding.
Step 7:
Heat 1 tablespoon of butter in the same pan over medium flame. Add 1/2 tbsp crushed garlic (or garlic paste) and 1 tbsp red chilli powder.
Step 8:
Mix well and add the prepared paste.
Step 9:
Stir continuously and cook until butter starts to release from sides, taking around 3-4 minutes.
Step 10:
Add 1 cup of water and 1 teaspoon sugar. Mix well using a spatula.
Step 11:
As the gravy splatters, cover it with a lid and cook for 3-4 minutes. Stir occasionally in between to prevent sticking.
Step 12:
Remove the lid. Taste the gravy for salt and sugar and if required, add more at this stage. Add paneer cubes.
Step 13:
Mix well and cook for 2 minutes. Add 3 tablespoons fresh cream.
Step 14:
Mix well and turn off the flame. Garnish with chopped coriander leaves. Paneer makhani curry is ready for serving.
Tips and Variations:
- Dry Kashmiri red chilli is used for obtaining the deep red color of the gravy without intensifying the spiciness. If unavailable, regular dry red chilli (or 1/2 teaspoon red chilli powder) can be substituted. Note that regular dry red chillies are spicier, so adjust the quantity accordingly.
- Before using frozen paneer cubes, soak them in warm water for 15 minutes and drain before use.
- Increase the quantity of garlic and dry red chillies for a spicier dish.
- Cashew nuts contribute to a thicker and creamier gravy. If unavailable, almonds or white poppy seeds can be used as substitutes.
- While butter enhances the flavor of this Indian paneer curry, it can be replaced with cooking oil if desired.
Taste: Spicy and creamy
Serving Ideas: Enjoy Mughlai Paneer Makhani with Indian breads like lachha paratha, butter kulcha, or plain chapati. It also pairs well with various Indian rice preparations such as steamed rice or matar pulao.
FAQs
About Paneer Makhani Recipe
- Can I use store-bought paneer for this recipe?
- Yes, you can use store-bought paneer. However, for a softer texture, you can soak the paneer cubes in warm water for 15 minutes before using them in the recipe.
- What can I substitute for cashew nuts in the gravy?
- If you don’t have cashew nuts, you can substitute them with almonds or white poppy seeds. These alternatives will also contribute to a thicker and creamier gravy.
- Is there a substitute for Kashmiri red chilli for the color without increasing spiciness?
- If Kashmiri red chilli is unavailable, you can use a regular dry red chilli or half a teaspoon of red chilli powder. Keep in mind that regular dry red chillies are spicier, so adjust the quantity based on your spice preference.
- Can I use oil instead of butter for a lighter version?
- Yes, you can use cooking oil instead of butter for a lighter version of the dish. The butter adds a rich flavor, but oil is a suitable substitute if you prefer a healthier option.
- How do I adjust the spice level in Paneer Makhani?
- To control the spice level, you can vary the quantity of dry red chillies or red chilli powder. If you prefer a spicier dish, you can increase the amount of garlic and dry red chillies during preparation.
Conclusion:
Paneer Makhani Recipe is a delightful Mughlai dish with a perfect balance of creamy and spicy flavors. The recipe allows for some flexibility in ingredients, such as using store-bought paneer, adjusting spice levels, and choosing between butter and oil. Enjoy this flavorful curry with Indian breads or rice for a satisfying meal.
