Paneer mahkni
I love paneer mahkni but have never been able to replicate the restaurant versions. I have been experimenting over the years with different ingredients and techniques. In my opinion, this is as close as it gets to restaurant quality paneer mahkni. I hope you enjoy my creation.
**healthier variation**
If you want a lower calorie version you can substitue the cream and milk for 1 1/2 cups of coconut milk and use tofu instead of paneer. It still tastes great.
Paneer mahkni
I love paneer mahkni but have never been able to replicate the restaurant versions. I have been experimenting over the years with different ingredients and techniques. In my opinion, this is as close as it gets to restaurant quality paneer mahkni. I hope you enjoy my creation.
**healthier variation**
If you want a lower calorie version you can substitue the cream and milk for 1 1/2 cups of coconut milk and use tofu instead of paneer. It still tastes great.
Cooking Instructions
- 1
Start by making the cashew paste. Soak cashews in just enough hot water to cover them for at least 15 mins. Then puree until smooth (I use a coffee grinder). Set aside.
- 2
Melt butter in a large pot over medium high heat. Add chopped oniona and cook until lightly browned. About 10 mins.
- 3
Add ginger and garlic. Cook for another 2 to 3 mins
- 4
Reduce heat and add tomato sauce, cashew paste and all of the dry seasoning except for the sugar. Stir until combined.
- 5
Using a blender or immersion blender (I find a regular blender works best) puree the mixture until smooth. If you prefer a thicker or chunkier texture you can blend until your desired consistency.
- 6
Add milk, heavy cream, sugar and paneer. Bring to a boil then reduce heat and simmer until sauce has thickened, about 5 to 10 mins
- 7
Turn off heat and add Kasuri methi. Recipe says 1 tbsp but add as much as you like, I usually add more. You're now done! Serve with naan or rice
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