Paneer Makhani is the king of the vegetarian buffet. Whenever I go to a restaurant for a family dinner or lunch, Paneer Makhani is a mandatory dish that we order. Without any Paneer dish, our dinner is incomplete.
Paneer Makhani is my favorite element in the main course. I mostly enjoyed it with Butter Naan and Green Chutney.
“Makhani” is a popular word that will find in many Indian dishes like Dal Makhani, Makhani Soya Chaap, kofta Makhani, Makhani Sauce Pasta. Many international Pizza brands are even launching Paneer Makhani Pizza for the Indian palette. But today, we will only talk about the Paneer Makahani recipe that you can enjoy with Butter naan, Garlic Naan, Butter Roti, or even Jeera rice.
Makhani is the Hindi word for smooth, creamy textured Gravy in which cottage paneer is added to make Paneer Makhani. Makhani Sauce is an onion-tomato-based gravy that is easily made at home. In this recipe, I am not adding cashew, because, I use heavy cream in place of cashew.
The texture of the Paneer Makhani should be smooth and creamy otherwise it will not give you the original Makhani feel, texture and taste. Here I am sharing a very simple restaurant-style Paneer Makhani. It’s simple but not quick because a perfect gravy takes little time to cook.
For making Paneer Makhani you don’t need a lot of masala or ingredients to make it restaurant style all you need is the right amount of masala and cream, and most important you should cook onions-tomatoes gravy perfectly otherwise It will give a raw watery flavor of onions in the gravy and it will ruin the taste of the Paneer Makhani.
Paneer Makhani Recipe
- 2 tbsp vegetable oil
- 1 tsp Cumin Seeds
- 5-6 Sliced medium sized onions
- 3 Sliced Tomatoes
- 6-7 Garlic Cloves
- 1 Green Chilli
- 1 tbsp Turmeric Powder
- 1 tbsp Kashmiri Lal Mirch
- 1 tbsp Dhania Powder
- 250 gm Cottage Cheese (Paneer)
- 1 tsp Garam Masala
- 1 tsp Black Peppar
- Kasturi Methi
- salt to taste
- 1½ tbsp Fresh Cream
- Take a Kadai and add cumin seeds and sliced onions.
- When onions are completely cooked then add sliced tomatoes and green chilli in it.
- let it cook until the onions turn golden brown.
- Let it sit for a while and grind the mixture and make a smooth textured gravy.
- Now add oil and garlic paste in the kadai and then add this grinded gravy.
- Also add turmeric, red chilli and dhania powder in it.
- Mix it and cook it until this gravy is completely cooked and change its color into little darker.
- Now add 1 glass of water in it and also add salt as per taste.
- Let it cook until gravy is getting little thicker.
- Add 1½ tbsp of fresh cream and garam masala.
- Mix it and cook it for a while.
- Lastly, sprinkle some kasturi methi and Paneer Makhani is ready to serve with your favorite bread.
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How to Make Paneer Makhani (in detail)
Let’s start the Paneer Makhani recipe. I hope you like and try this recipe and don’t forget to share your experience in the comment section below.
- Take a Kadai and add 1 tsp of cumin seeds and add 5-6 sliced onions in it.
- When onions are cooked and look translucent, add 3 sliced tomatoes and 1 green chili.
- When the mixture is completely cooked, simply grind it and make a smooth gravy.
- Now add vegetable oil and 1 tbsp of garlic paste in the same kadai.
- Add gravy in the kadai and also add 1 tbsp of turmeric powder, 1 tbsp of Kashmiri lal mirch and 1 tbsp of dhania powder.
- Now cook it until it changes its color a little darker. Then add 1 glass of water. I am adding water in a jar in which I grind the Onion-tomato gravy.
- Add Salt as per taste. Cook it until the gravy turns a little thick.
- Add 200gm Cottage Paneer to the gravy.
- Add 1 tsp of Garam Masala and 1 tsp black pepper. Give it a good mix.
- Add 1 or 2 tbsp of fresh cream in it and cook it well.
- Let it cook for 4-5 minutes and lastly garnish it with Kasturi methi.
- Paneer Makhani is ready to serve with your favorite bread. You can enjoy it with tandoori butter roti, naan, parantha or rice.