Hello gourmands! Prepare for a taste bud-tantalizing experience as we show you how to whip up the perfect Paneer Makhani recipe in your home kitchen. This traditional Indian curry combines succulent cubes of paneer with a rich tomato based sauce, infused with fragrant spices that will have food lovers all over the world hooked.
Simplicity and symphony of spices in Paneer Makhani have made it a global sensation. As an experienced cook and food blogger, I have experimented with numerous versions of this dish and cannot wait to reveal its secrets to you.
In This Post
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 Hidden Gems of Paneer Makhani Recipe
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 that pairs well with paneer. These little details are what differentiate between good and great Paneer Makhanis.
What to Serve With It?
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!
Pairing Up With Other Dishes
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.
My Paneer Makhani Recipe: Image 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.
Tips On Where To Find The Best Paneer
- Paneer itself forms the heart of any good paneer makhani recipe, so to achieve restaurant quality taste:
- Look out for fresh, high-quality paneer that is slightly crumbly yet firm when pressed gently between fingers.
- Try shopping at local Indian grocery stores or specialty cheese shops where they stock up on different brands and varieties.
- Consider preparing homemade paneer using full-fat milk which provides richer creamier finish. Always taste little piece before adding into your preparation just to make sure it’s still fresh and flavorful enough
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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