Let me introduce you to my favourite dish: Paneer Makani. Paneer means Cottage cheese, and Makani is a velvety, Buttery tomato gravy.
Paneer makhani has delighted people in restaurants across the globe and is known for indulging and rich taste. In this blog, I am creating an easy yet amazingly tasty recipe; as you go through my recipe, you will learn how to make the makhani gravy and use it with versatility. It can be used in many ways apart from this main dish.. so without adding more to the context, let’s go through some of the important facts about the recipe if you would like to read more or jump directly to the recipe. If you can’t hold back your hunger, let’s begin.
Why I LOVE… This Recipe!
Now let me explain why I am obsessed with PANEER MAKHANI. The first thing is that creamy tomato sauce, it just bursts with flavour! And when you mix in those fragrant spices – wow! It takes the deliciousness to a whole new level. Also, you can’t forget about the paneer… they’re like little blocks of heaven.
But there’s more than meets tastebuds! Paneer Makhani has this ineffable quality about it that makes me feel all warm and fuzzy inside. It’s like being wrapped up snug as a bug in a rug on a cold winter evening. And guess what? This dish knows no boundaries; naan bread or rice – everything works!
WAIT, what if I told you it also pleases crowds? Yup, every time I whip up some of this stuff, everyone thinks I’m the greatest cook since sliced bread (which is pretty great). So basically, as far as my taste buds are concerned… Paneer Makhani = WINNER!
The Secrete Ingredients of Paneer Makhani
In Paneer Makhani, ripe and juicy tomatoes are essential as they provide the tangy sweetness needed for the base of this dish. Fragrant spices such as cardamom pods, mace blades, bay leaves or dried fenugreek leaves add complexity while suggesting smoky flavors achieved by using live coal technique along with ghee butter and clove buds.
To give it my personal touch I also include green bell peppers which imparts an earthy taste into the gravy. These little details are what differentiate between good and great Paneer Makhanis.
Accompaniment of Panner Makhani
You can always go for a classic combo like Naan or Roti but why not try something different? Serve it alongside Jeera Rice or stuff some in your favorite Paneer Wrap recipe for fusion twist. Drizzle some cream on top, sprinkle fresh coriander leaves over everything before serving – trust me when I say every bite counts!
It is best enjoyed with dishes having contrasting flavors & textures such as tangy/spicy Daal Tadka followed by cooling Cucumber Raita; light appetizers like Vegetable Samosas or Tandoori Chicken can be served prior to it in multi-course meal–the idea here is not to compete against but complement them so that Paneer Makhani remains the star of this show.
Paneer Makhani Recipe: Photo Gallery
Chef Yogi’s Advice: Avoiding Common Mistakes
Even experienced cooks sometimes falter with complex recipes like Paneer Makhani. Here are some pitfalls to avoid:
- Ensure tomatoes are cooked well until oil separates indicating full cooking. Failing which may result in raw aftertaste throughout.
- Paneer should not be over-cooked; add towards end for softness and flavor. Plain Soft Paneer Cubes or Tikka Paneer work better if you want more fancy gravy.
- Do not skimp on cream–it is necessary for silky texture & richness. You can use less quantity for reduced calories but any other substitute would compromise authenticity of dish completely.
Ingredients
- 6 number Medium size Ripe Tomatoes 450 gm
- ½ Cup Cashews 75 gm
- ¼ piece Green Capsicum 30 gm
- 2 number Bay Leaves
- 1 piece Mace
- 8 number Green Cardamom pods
- 8 cloves of Peeled Garlic 10 gm
- 2 Inch piece of peeled Ginger 10 gm
- 1/2 tbsp Table Salt
- 250 ml Water
- 40 gm Yellow Salted/Unsalted Butter
- 3 Tbsp Red Chilli Powder Kashmiri( This variety is less hot & much brighter in color) alternatively use dry paprika powder
- 100 gm Cooking Cream
- 2 Tbsp Sugar
- 1 small Live Coal
- 6-8 number Cloves
- 1 tsp Ghee
- 50 ml Milk
- 100 ml Cooking Cream
- 500 gm Paneer Tikka or Paneer Cubes
- ½ tsp Crushed Kasoori Methi (dry fenugreek leaves)
Instructions
Making Tomato Paste:
- In a pressure cooker, combine tomatoes, cashews, green capsicum, bay leaves, mace, green cardamom, peeled garlic, ginger, table salt, and water.
- Cook on medium heat for 20 minutes and then remove from the flame.
- Allow it to cool completely, then transfer the mixture to a food processor.
- Grind into a fine puree.
Finishing the Base:
- In a thick-bottomed pot, add butter and stir in the red chilli powder.
- Immediately add the tomato puree, remaining butter & Sugar
- Simmer on a low flame for 10-15 minutes. Stir occasionally.
- Blend cooking cream mix well and switch off the flame
Smoking the Gravy:
- Take a small metal bowl and place a live piece of charcoal in it. Add cloves and ghee on top.
- Let the smoke release.
- Close the lid for 10 minutes. Remove the bowl.
Final Touch:
- The Makhani gravy is now ready
- Start by pouring milk into the gravy. Let it bubble up – that's where the richness comes from!
- Time to introduce your star ingredient- Paneer Tikka or just some good soft & fresh Paneer cubes. Pop 'em into the creamy goodness
- Sprinkle in about half a teaspoon of crushed Kasoori Methi (dry fenugreek leaves) to add that extra flavor punch
- Finally, pour in cooking cream.
- And voila! You're all set to dig into your creamy, dreamy Paneer delight. Enjoy every bite!
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