paneer makhani Recipe

A mouthwatering dish of paneer cooked in the exotic Indian Spices and condiments. The cashew paste adds its classic taste and flavor . Serve hot with any of the Indian breads or rice. paneer makhani picture

Summary

Preparation Time20 MinCooking Time20 Min

Ready In40 MinServings1

CuisineIndianCourseMain Dish

DishCurryVegetarianLacto Ovo Vegetarian

Main IngredientPaneer

Recipe Story

I love experimenting in my kitchen. However, there are days when I do not want to spend the whole day in the kitchen and yet have a delicious spread for my family. This is one of the dishes that I like to cook on those lazy Sundays. This paneer dish is a popular Indian delight and is savored by both vegetarians and non-vegetarians alike. It is found in most Indian restaurants. Paneer cooked in cashew paste and an array of Indian spices. This is my version of this delicious dish that is both quick and easy to make. I prefer to use Kashmiri chilli powder for more color as I do not use food color or MSG in any of my dishes. You can also try a variation of the dish by using tofu instead of paneer. Enjoy the flavor that is so typically Indian.

Ingredients

	Paneer	200 Gram
	Tomato puree	1 Cup (16 tbs)
	Onions	1 Large, finely chopped
	Ginger garlic paste	1 Teaspoon
	Chili powder	1 Teaspoon (Not Heaped)
	Chaat masala	1 Teaspoon
	Kasuri methi/Dried fenugreek leaves	1 Tablespoon
	Cashewnuts	10 (soaked in hot water and made a paste in the mixer)
	Cashew nuts	10 (Soaked In Hot Water And Made A Paste In The Mixer)
	Garam masala powder	1 1⁄2 Teaspoon
	Coriander leaves	2 Tablespoon
	Oil	2 Tablespoon
	Salt	To Taste
	Sugar	1⁄2 Teaspoon

Directions

Take a pan and add the oil and a tbsp of butter, chopped onions and ginger-garlic paste. Saute. When the onions turn transparent, add the puree of 2 tomatoes. Saute for 3-4 minutes. Add salt, chilli powder (you could even use kashmiri chilli powder as it would add more color to your dish), kasuri methi and sauté for 2 minutes. Add the chaat masala and 1 tsp of freshly chopped coriander leaves. Add the cashew paste and let it cook for a two to three minutes.
Add the paneer pieces. Add half cup of water and cover and cook till paneer is done. Open and add the garam masala powder and chopped coriander leaves. Serve hot with any of the Indian breads or even rice.

Comments

Comments: 8 | Add a Comment

Anonymous says :

Hi Thanks for such a delicious food ....,

Posted on: 7 September 2010 - 11:07am

saswatihota says :

Vandana the paneer makhani sounds really yum....the kaju paste must be giving it anice and smooth texture:)

Posted on: 11 April 2008 - 4:02pm

vandana says :

Thanks Ganesh. Yes i do agree with you that Indian cuisine is in fact a potpurri of flavors and tastes.

Posted on: 5 April 2008 - 2:41pm

Ganesh Dutta says :

This paneer makhani recipe showing the actual punjabi flavor. But it is the well known truth that Indian curries have special and unique taste. By the way this recipe is wonderful. Thanks for sharing !

Posted on: 5 April 2008 - 11:27am

vandana says :

Snigdha i like to combine oil and butter for making the dish. Although I do keep away from using too much butter due to health reasons. However, makhani does mean the use of butter but not too much. Makhani means that the gravy is so smooth and rich like butter or makhan. Like if you see the preparation of butter chicken is not all butter.

Posted on: 2 April 2008 - 1:33am

Snigdha says :

Sounds wonderful and looks mouth-watering. However Makhani/Makhanwala literally implies using butter (makhan) for the said dish but I do not find it in your ingredients. If you have decided to eliminate 'makhan' owing to its high calories then probably the dish deserves another name ;)

Posted on: 30 March 2008 - 12:40pm