Paneer makhni

Name: Paneer makhni
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 300 gm Paneer cubed; 1 inch stick Cinnamon; 3 poda Cardamom/ green Elaichi; 1 piece Javithri/ mace; 6 cloves Garlic; 1 inch piece Ginger; 3 large Tomatoes chopped; 1 large Onion chopped; 1 cup Water; 10-12 Cashewnuts; 2 tbsp Butter; 1 tbsp Fresh cream; 1 Bay leaf; 1 tsp sugar; as required salt; 1 tsp Red chilli powder (regular); 1 tsp Red chilli powder Kashmiri; 1/2 tsp Garam masala powder; 1 tsp Kasoori Methi; Oil for sauteing

Rajni @Rajjoskitchenn

Paneer Makhni is a rich and buttery dish that goes extremely well with Rice as well as Rotis and Parathas. The dish gets its name from the butter rich gravy. Paneer/ Cottage cheese is a weekly staple in our house. I try to make it definitely once a week and sometimes twice. I am a huge🧀🧀 Paneer fan, but apart from that, I use Paneer because, though Dals may give us our proteins, Vit D is an essential Vitamin we get from Paneer.

Rajni @Rajjoskitchenn

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Ingredients

40 mins

4 servings

Main course
300 gmPaneer cubed
1 inch stickCinnamon
3 podaCardamom/ green Elaichi
1 pieceJavithri/ mace
6 clovesGarlic
1 inch pieceGinger
3 largeTomatoes chopped
1 largeOnion chopped
1 cupWater
10-12Cashewnuts
2 tbspButter
1 tbspFresh cream
1Bay leaf
1 tspsugar
as requiredsalt
1 tspRed chilli powder (regular)
1 tspRed chilli powder Kashmiri
1/2 tspGaram masala powder
1 tspKasoori Methi
Oil for sauteing

Saved

Steps

40 mins

1

In a pan add the ingredients to be ground, which is - cashewnut, cinnamon, cardamom, javithri, garlic, ginger, tomatoes, onion and 1 cup water and cook until onions turn translucent, and tomatoes turn mushy. Cool the mixture and blend to a fine puree. Set aside.
2

Now in the same pan, add the butter and let it melt. Add the bay leaf, followed by the ground paste, salt, red chilli powder(both regular and kashmiri), and stir.
3

Cook on medium heat, stirring every now and then. Cover partially and cook until you see the butter releasing on the sides.
4

Now pour 1 to 1.5 cups water to dilute the gravy, add the sugar and stir. Now add the cream, and mix well. Drop in the paneer cubes and let the gravy simmer on low flame for 5 minutes or until the gravy thickens.
5

Finally, add the garam masala powder, and kasoori methi and switch off the flame. Serve hot with Parathas, Pulav, Biryani, Puri or Rotis.