Paneer Makhani or Paneer Butter Masala is a very well known North-Indian curries in Indian restaurants all around the world. Paneer Makhani is rich, creamy and delicate tomato-based curry cooked with soft paneer/cottage cheese. It sure is very indulgent and flavourful. It goes great with butter naan or jeera rice.
Last few day I have had an over dose of indulgent cookies. And if you know I am more of a savoury person than sweet. I was craving for some yummy North Indian food. Thankfully I had a fresh slab of homemade paneer. And what is better than our very own rich and delicious paneer makhani.
Paneer makhani or butter chicken is one of my favourites, since I don’t know when. This butter masala is buttery and creamy with loads of calories. Yup, that is why it makes appearances on my table very rarely. But whenever it does, I don’t cut out on any important calorific ingredients like butter and cream and nuts. Because, this is what makes paneer butter masala so indulgent.
Imagine scooping in that ah-mazing rich succulent paneer masala with a butter naan. Just Blissful!!
What are the ingredients used in Paneer Makhani?
Paneer Makhani is a very simple and easy preparation. Let’s see what are the ingredients used for makhani.
- Paneer (cottage cheese)
- Tomatoes ( i have used fresh tomatoes, you can also use one canned tomato fo rthis recipe)
- Onion
- Cashew nuts
- Whole spices (Cinnamon, green & black cardamons, cloves, bay leaves)
- Chilli powder (You can use Kashmiri chilli powder for the colour)
- Salt
- Sugar/sweetener/honey
- Cream
- Butter
- Kasoori methi
- Garam masala
Hop on to the detailed step by step recipe of Paneer makhani below.
Here are few Paneer recipes that you can try.
Achari Paneer Chana Pulao (Pilaf)
Savoury Paneer and Veggies Multigrain Pancakes
Palak Methi Paneer (Saag Paneer)
Shorshe Paneer (Cottage Cheese in Mustard Gravy)
Chana Paneer Madra Himachali recipe
Chanar Dalna (Bengali style Paneer Curry)
30 minute Paneer Vegetable Stew
Kashmiri Paneer (TAMATAR CHAMAN)
Paneer Makhani (Paneer butter masala)
Paneer Butter Masala | Paneer Makhani
Equipment
- large thick bottomed pan/ large Kadhai
- mixer grinder
Ingredients
- 250 grams Paneer, cut into cubes
- 1 large Onion, (roughly chopped)
- 5 large Red juicy tomatoes, finely chopped (you can also use 1 can of plum tomatoes)
- 1 tbsp tbsp Ginger-garlic paste
- 12-15 Cashew nuts (*Check notes)
- 1-2 tsp Rajah Chilli powder
- 1 inch Cinnamon/Cassia
- 3 Green Cardamoms
- 3-4 Cloves
- 2 Bay leaves
- 1 Black Cardamom
- 1 1/2 tbsp sugar/honey/sweetener (you can adjust the amount of sugar or honey as per your taste)
- 1/2 cup Heavy Cream
- 1/2 tsp Rajah Garam Masala
- 2 tsp Kasoori Methi (dried fenugreek leaves)
- Salt to taste
- 5 tbsp Butter, plus 1 tbsp for frying the paneer pieces
- Coriander leaves for garnishing
Instructions
- Heat 4 tbsp butter in a thick bottomed pan on medium heat and add the black cardamoms, green cardamoms, cloves and cinnamon and fry for few seconds until its fragrant.
- Next add in the the chopped onion and saute for 3-4 minutes on medium high heat until soft and translucent.
- Then add the ginger- garlic paste and continue to sauté for a minute or two until the raw smell disappears.
- Now toss in the chopped tomatoes, cashew nuts along with some salt and red chilli powder .
- Sauté on medium heat for around 15-18 minutes until the tomatoes are broken down and oil start to separate from the tomatoes. Switch off the flame and let the it cool down a bit.
- Meanwhile in another pan add 1 tbsp of butter and saute the paneer pieces until golden brown on all sides. (you can totally skip this step and add the paneer in the sauce as it is).
- In a blender or food processor add these cooked tomato sauce along and 1/2 cup water and blend it into a puree to achieve that restaurant style silky smooth sauce.
- Now in the same pan add one tbsp of butter and add bay leaves.
- Then add the pureed tomato sauce and bring it to a boil. Add 1-1 1/2 cup of hot water to the sauce to achieve the desired consistency of the sauce and simmer for 8-10 minutes.
- Check the seasoning, add salt if required and the sugar/honey, garam masala to the sauce and continue simmering the sauce for another 5 minutes.
- Next add the paneer, heavy cream and kasoori methi to the sauce and simmer for 2-3 minutes.
- Take it off the heat. Garnish with chopped coriander and serve it how with Naan or Jeera rice.
Notes
I hope you enjoy this delicious Paneer Masala or Makhani as much as we do!
You know what guys I would love to see your creations. If you have tried this recipe, just click a pic and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
Bon Appetit!!!
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