Paneer is one versatile ingredient that shines through in its preparation. Even a simple stir fry of it with basic spice powder will do justice to your meal.
There are so many variants of paneer preparation and one such is Paneer Makhni. Now, I really don’t know the difference between paneer Makhni and the showstopper Paneer Butter Masala, well makhan and butter are same, aren’t they? Are they just different names of same dish?
I wonder. Also the method varies from person to person and by region, but recipe’s storyline remains same, I.e. tomato bars gravy with lots of butter and cream of course.This recipe is again adaptation of multiple other recipes, that came together as a makhni recipe for me. It is simple, and not time consuming, but definitely gives you 100% satisfaction.
- Paneer 200gms
- Ginger garlic paste 2tsp
- Butter 2 tbsp
- Curd 1/4 cup
- Besan 2 tsp
- Oil 2 tsp
- Red chilli powder 2-3 tsp
- Coriander powder 2 tsp
- Jeera powder 1 tsp
- Chaat masala 1 tsp
- Garam masala 1 tsp
- Kasoori methi 1 tsp
- Salt to taste
- Tomato 3 medium
- Onion 2 medium
- Dried red chilli 3 large
- Cloves 2
- Cinnamon stick 1″
- Bay leaf 1
- Cardamom 2
- Cashew 6-8
- Prepare a marination with curd, oil, red chilli powder, coriander powder, jeera powder, chaat masala, garam masala, kasoori methi, besan, ginger garlic paste and salt. Mix well and add paneer cubes and give a gentle mix. Keep aside for at least 15minutes.
- Roughly chop onions and tomatoes.
- In a sauce pan, heat 1 cup of water. When it comes to a boil add chopped onions, tomatoes and other whole spices. Simmer and let it cook until the onions and tomatoes are soft. This will take about 10 mins. Once done, let it cool and then grind to a fine paste.
- In a kadhai, heat butter.
- Add the marinated paneer and fry on medium flame
- Keep flipping the cubes gently without breaking them.
- Once they start turning golden brown, add the tomato mixture and mix gently. Adjust salt and add little water if the mixture is too thick.
- Turn the heat to high and bring to a boil.
- Close the lid and cook till oil separates from the gravy, around 10-12 minutes on low heat.
- Adjust the gravy by adding 1/4 cup of water, mix well.
- Add 1tsp sugar, this is optional, but makhni commands a little sweet tinge. You can completely skip this step.
- Finally sprinkle some crushed kasoori methi, garam masala and butter on top.