Paneer Makhani Recipe

Here’s an authentic Punjabi Paneer Makhani recipe that combines creamy textures and rich flavors, perfect for a hearty meal.

Ingredients

For the Makhani Gravy:

• 250g paneer (cut into cubes)
• 4 large tomatoes (roughly chopped)
• 1 medium onion (finely chopped)
• 1-inch piece of ginger (chopped)
• 4-5 garlic cloves (chopped)
• 8-10 cashews (soaked in warm water for 10 minutes)
• 2 tablespoons butter
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 2 green cardamoms
• 1 small cinnamon stick
• 2-3 cloves
• ½ teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder (for color and mild heat)
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• 1 teaspoon sugar (optional)
• Salt, to taste

For Finishing:

• ½ cup fresh cream
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 1 tablespoon butter (for garnish)
• Fresh coriander leaves (chopped, for garnish)

Instructions

1. Prepare the Tomato-Cashew Base

1. Heat 1 tablespoon butter and 1 tablespoon oil in a pan over medium heat.
2. Add cumin seeds, cardamoms, cinnamon, and cloves. Sauté for a few seconds.
3. Add garlic, ginger, and onions. Cook until the onions are soft and translucent.
4. Add the chopped tomatoes and soaked cashews. Cover and cook for 10-12 minutes until the tomatoes are soft.
5. Remove from heat and let the mixture cool. Blend into a smooth puree.

2. Cook the Makhani Gravy

1. In the same pan, melt 1 tablespoon butter.
2. Pour the blended tomato-cashew puree into the pan and cook on medium heat for 5-7 minutes, stirring occasionally.
3. Add turmeric powder, Kashmiri red chili powder, coriander powder, sugar (if using), and salt. Cook for another 3-4 minutes.

3. Add Paneer and Cream

1. Add the paneer cubes to the gravy and gently stir to coat them.
2. Add cream and mix well to make the gravy rich and creamy.
3. Crush kasuri methi between your palms and sprinkle it over the gravy for a smoky flavor.

4. Finish and Garnish

1. Cook for 2-3 minutes on low heat to let the flavors blend.
2. Garnish with a dollop of butter and chopped coriander leaves.

5. Serve

Serve hot with naan, roti, paratha, or jeera rice.

Pro Tips

• Paneer: Use fresh paneer for the best texture. If using store-bought, soak it in warm water for 10 minutes.
• Creaminess: Adjust cream to your liking for a thicker or lighter consistency.
• Chutney-like Flavor: Add a small pinch of sugar to balance the tanginess of tomatoes.

Enjoy this authentic Punjabi Paneer Makhani, rich in flavors and perfect for any occasion!

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