Paneer Makhani

Punjabi cuisine is renowned for its hot and spicy delights and is filled with a variety of spices and distinctive flavors. Its delectable cuisine, both vegetarian and non-vegetarian, make it difficult to resist the offerings. Famous Dal Makhani, royal-flavored Paneer Makhani/Shahi Paneer, succulent Aloo matter, and delectable Malai kofta make up the ideal classic Punjabi thali. Most of these recipes are made with fresh cream, butter, or ghee as the foundation.

As the name suggests, Paneer Makhani is cooked using butter (Makhan) that has a buttery (Makhani) texture. This creamy yet spicy dish is from New Delhi and Punjab. Generally, butter, tomatoes, cashews, and milk are used as the foundation for the gravy, which is then spiced up with powdered spices like turmeric, coriander, and chili powder.

Within Punjabi cuisine, Paneer Makhani is the most popular and favored dish. Everyone in Punjab loves this Paneer Makhani. This Paneer Makhani is something they make at home quite often. Additionally, all restaurants and hotels serve paneer makhani. Paneer Makhani is a popular dish in Punjabi cuisine, much like Paneer Butter Masala is here.

In Chef Deena’s Kitchen, paneer makhani is made by boiling Onions, Tomatoes, Ginger, Garlic grounding them together. Then, the ground mixture is cooked with butter and cream, giving the gravy a creamy texture.

Serving
- 6 servings
Cooking Time
- 50 mins
Difficulty
- Intermediate

Ingredients:

200 grams
Paneer
3 No's
Onion
7 No's
Tomato
2 to 3 No's
Green Chilli
3 Slice
Ginger
15 No's
Garlic
1 Tbsp
Chopped garlic
As Required
Whole Garam Masala
1 Tsp
Kashmiri Chilli Powder
A Pinch
Turmeric powder
1/4 Tsp
Coriander Powder
1/4 Tsp
Cumin Seeds
To Taste
Salt
2 Tbsp
Oil
3 Tbsp
Butter
2 Tbsp
Fresh Cooking Cream
1 Tsp
Kasuri Methi
2 Tsp
Honey

Directions:

1
Add Onions, Tomatoes, Green Chillies, Ginger, and Garlic to a stock pot, then add water and boil thoroughly.
2
Place 2 bay leaves, 2 Cinnamon sticks, 3-4 Cloves, and 2-3 Cardamom in a cloth, tie a knot, and add the knotted Garam masala to the boiling mixture.
3
Pour in little amount of water, and boil the mixture for at least 20 to 25 minutes, but no more than 30.
4
After boiling, take the knotted entire garam masalas out of the stew and give it a good squeeze.
5
After it cools down, move the mixture to a jar and blend it into a fine paste. Add the necessary amount of water, then pulse to a fine paste. Blend till a fine paste by adding the necessary quantity of water. Now, using a strainer, the prepared paste is filtered.
6
Mix Kashmiri chili powder, coriander powder, and turmeric powder in a small bowl with a little amount of water.
7
Heat oil in pan, add cumin seeds, chopped garlic, and cook until golden brown. Add prepared masala mix and cook the mixture.
8
Add finely ground paste to masala, pour water and salt, and cook until gravy thickens and becomes smooth.
9
At this point, gradually incorporate the paneer into the gravy.
10
After adding the Paneer, add the Kasuri Methi, followed by the amount of butter specified.
11
Post turning off the fire and letting the butter melt into the gravy, stir in the fresh cooking cream. At this point, honey is added to the gravy to improve the flavor.
12
A mouth-watering and flavoursome Paneer Makhani is now ready.