Paneer Makhani is a creamy, rich and mildly spiced North Indian dish made with paneer, cubes of cheese cooked in a buttery tomato based gravy. This recipe is known for its smooth, slightly sweet taste and velvety texture making it a popular choice for everyone.

Ingredients

Paneer cubes

2 tablespoons butter

4 to 5 medium-sized tomatoes

1 tej patta

1 teaspoon Ginger Garlic Paste

1 to 2 green chilies

1/2 teaspoon red chili powder

1/4 teaspoon Garam Masala

1/2 teaspoon dry fenugreek leaves

1/2 teaspoon sugar

Salt as required

2 to 3 tablespoons cream or malai

1.5 cups water

Instructions

1. Rinse and chop 4 to 5 medium sized tomatoes.
2. Next, transfer the chopped tomatoes into a blender and make a smooth puree. No need to add water while blending tomatoes.
3. Crush the ginger and garlic to make a paste in the mortar-pestle (1/2 inch ginger + 3-4 small garlic cloves).
4. In a pan melt 2 tablespoons butter. Add 1tej patta (bay leaf) and then crushed ginger-garlic. Sauté till the raw aroma of ginger-garlic goes away.
5. Add the prepared tomato puree.
6. Stir well and add 1/2 teaspoon red chili powder. Keep sauté till the fat leaves the side of the tomato paste on a low flame.
7. Chop paneer into cubes.
8. Once the masala is cooked (fat leaving side of the mixture), then add 1.5 cups water.
9. Stir well and cook the gravy till it reduces and thickens a bit.
10. Add 1/2 inch ginger julienne and 1-2 green chilies. Cook for a minute.
11. Stir and add salt as required, 1/2 teaspoon sugar, and 1/2 teaspoon crushed kasuri methi (dry fenugreek seed).
12. Add paneer cubes. Mix gently.
13. Add 2 to 3 tablespoons cream or malai.
14. Stir gently so that cream is mixed properly without breaking the paneer cubes.
15. Switch off the flame and sprinkle 1/4 teaspoon garam masala. Stir gently.
16. Serve paneer makhani hot with paratha, roti or naan, or with steamed rice.

Hope you enjoy this recipe & Do try it! Happy Cooking!