Paneer Tikka Makhani

Name: Paneer Tikka Makhani
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 8-10 medium tomatoes; 8-10 garlic cloves; 1 small piece of ginger; 3-4 green chilies; 2 tablespoons cilantro stems; 4-5 cloves; 1 black cardamom pod; 2 green cardamom pods; 8-10 black peppercorns; 2 pieces cinnamon stick; 2 bay leaves; 2-3 medium onions; 7-8 cashews; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 2 tablespoons mustard oil; 1 teaspoon dried fenugreek leaves (kasuri methi); 1 teaspoon ginger-garlic paste; 2 tablespoons chickpea flour (besan); Black salt, to taste; 2 tablespoons thick yogurt; 1 pound paneer, cut into medium cubes (about 450 grams); 2 onions, finely chopped; 1 tablespoon ginger-garlic paste; 1 teaspoon red chili powder; 1 cup water (about 240 ml); 2 tablespoons unsalted butter; 1 teaspoon dried fenugreek leaves (kasuri methi); 2 tablespoons cilantro, finely chopped; Salt, to taste

पुनम साहू @cook_26077722

नालासोपारा

We’ve all made paneer tikka, but paneer tikka makhani is something different—definitely give it a try!

पुनम साहू @cook_26077722

नालासोपारा

We’ve all made paneer tikka, but paneer tikka makhani is something different—definitely give it a try!

Saved

Ingredients

30 minutes

Serves 4 servings

8-10medium tomatoes
8-10garlic cloves
1small piece of ginger
3-4green chilies
2 tablespoonscilantro stems
4-5cloves
1black cardamom pod
2green cardamom pods
8-10black peppercorns
2 piecescinnamon stick
2bay leaves
2-3medium onions
7-8cashews
For marinating the paneer tikka
1 teaspoonturmeric powder
1 teaspoonred chili powder
2 tablespoonsmustard oil
1 teaspoondried fenugreek leaves (kasuri methi)
1 teaspoonginger-garlic paste
2 tablespoonschickpea flour (besan)
Black salt, to taste
2 tablespoonsthick yogurt
1 poundpaneer, cut into medium cubes (about 450 grams)
For the makhani sauce
2onions, finely chopped
1 tablespoonginger-garlic paste
1 teaspoonred chili powder
1 cupwater (about 240 ml)
2 tablespoonsunsalted butter
1 teaspoondried fenugreek leaves (kasuri methi)
2 tablespoonscilantro, finely chopped
Salt, to taste

Saved

Steps

30 minutes

1

First, take a pan and add chopped tomatoes, garlic cloves, ginger, cilantro stems, green chilies, cloves, cardamom pods, cinnamon sticks, bay leaves, black peppercorns, onions, and cashews. Add 3 cups water (about 710 ml) and 2 tablespoons oil. Boil everything well for 10 to 15 minutes. Once boiled, let it cool completely. Remove the whole spices, then blend the mixture into a smooth paste.
2

Next, heat mustard oil in a pan until just warm, then pour it into a bowl. Add turmeric powder, red chili powder, ginger-garlic paste, dried fenugreek leaves, chickpea flour, and yogurt. Mix well to make a smooth marinade. Add the paneer cubes and coat them well with the marinade. Let it rest for 15 to 20 minutes.
3

After 15 to 20 minutes, heat oil on a griddle or skillet and fry the marinated paneer pieces until golden.
4

Now, in a pan, add chopped onions, ginger-garlic paste, 1 teaspoon red chili powder, and a little water. Cook for 2 minutes. Add the prepared paste, salt to taste, and butter. Stir in the fried paneer tikka pieces. After 3 to 4 minutes, sprinkle dried fenugreek leaves and chopped cilantro on top. Cook for another 2-3 minutes. Your delicious paneer tikka makhani is ready to serve!