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
Cooking Time
Difficulty
- 200 gramsPaneer
- 3 No'sOnion
- 7 No'sTomato
- 2 to 3 No'sGreen Chilli
- 3 SliceGinger
- 15 No'sGarlic
- 1 TbspChopped garlic
- As RequiredWhole Garam Masala
- 1 TspKashmiri Chilli Powder
- A PinchTurmeric powder
- 1/4 TspCoriander Powder
- 1/4 TspCumin Seeds
- To TasteSalt
- 2 TbspOil
- 3 TbspButter
- 2 TbspFresh Cooking Cream
- 1 TspKasuri Methi
- 2 TspHoney
- 1Add Onions, Tomatoes, Green Chillies, Ginger, and Garlic to a stock pot, then add water and boil thoroughly.
- 2Place 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.
- 3Pour in little amount of water, and boil the mixture for at least 20 to 25 minutes, but no more than 30.
- 4After boiling, take the knotted entire garam masalas out of the stew and give it a good squeeze.
- 5After 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.
- 6Mix Kashmiri chili powder, coriander powder, and turmeric powder in a small bowl with a little amount of water.
- 7Heat oil in pan, add cumin seeds, chopped garlic, and cook until golden brown. Add prepared masala mix and cook the mixture.
- 8Add finely ground paste to masala, pour water and salt, and cook until gravy thickens and becomes smooth.
- 9At this point, gradually incorporate the paneer into the gravy.
- 10After adding the Paneer, add the Kasuri Methi, followed by the amount of butter specified.
- 11Post 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.
- 12A mouth-watering and flavoursome Paneer Makhani is now ready.
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Chef Deena
Chef Deena Dhayalan, famous for Adupankarai show in Jaya Tv and also for Anjaraipetti in Zee Tv is now in youtube on Chef Deena Kitchen (CDK) cooking traditional foods by visiting the traditional places