Recipe for Paneer Makhni
Paneer Makhni is also known as Butter Paneer. In this recipe, Paneer is cooked in a rich, creamy, slightly sweetened gravy. It pairs well with roti or naan.
Equipment
- Cooking Pot
- Mixer
- Kadhai
Ingredients
- 3 Medium-Sized Onions
- 3 Large Tomatoes
- 4 Dry Kashmiri Red Chillies
- 20 Cashews
- 3 cups Water
- 1 tbsp Ghee
- 1 tbsp Fresh Coriander leaves, finely chopped
- 1 tsp Garam Masala
- 1 tsp Kashmiri Red Chilli Powder
- 1 tbsp Kasoori Methi
- 1 Black Cardamom
- ¾ tbsp Sweetened Condensed Milk
- 1 tbsp Fresh Cream
- 1 tbsp Butter
- 400 gm Paneer; cut into cubes
- Salt; to taste
Instructions
- Heat water in a cooking pot. Add chopped onions, Dry Red Chillies, tomatoes, salt and cashews.
- Cook for about 10 minutes. Once cooked, turn off the heat and let it cool.
- Once cooked, grind it into a fine paste. Keep aside.
- Heat Ghee in a Kadhai/Pan. Keep the heat on medium. Add Garam Masala, Kashmiri Red Chilli Powder, chopped Coriander leaves and black Cardamom.
- Add Kasuri Methi. Mix with a spatula for about 10-15 seconds.
- Add the ground paste.
- Give it a good mix. Reduce the heat and let this cook for about 20 minutes on medium heat, mixing it from time to time.
- After about 20 minutes, add condensed milk.
- Then add Fresh Cream.
- Add the Paneer pieces.
- Mix everything. Taste and adjust the salt. Cook for another 5 minutes on medium heat.
- While serving, garnish with chopped coriander leaves and butter.
- Serve hot with roti or naan.