This post has been re-edited, updated and re – published with new photograph .
Who doesn’t love paneer makhani ? The omnipresent dish in homes and restaurants is a classic from traditional north Indian cuisine whereby soft and velvety cubes of paneer simmered in luxuriant rich and creamy tomato gravy, not too spicy but with a note of sweetness and hint of kasoori methi which lends an exotic touch to the dish, making it irresistible and highly delectable.
It is a great party favourite too because of its ease of preparation, consumes less time, immensely loved by all and at the same time utterly delicious. In short it does true justice to something as good as paneer.
Paneer makhani redefines simplicity with its elegance, rich taste and exotic flavour and travelled across the world to win many hearts and accolades and was instrumental in bringing the Indian cuisine to the global gourmet table. So apparently when Singh and Geelani met over a lavish Indian buffet spread to discuss non-foodie bilateral issues, paneer makhani holds a centre stage there. It also get featured on 1000 dish to die for and 100 all-time favourite dish.
This recipe of paneer makhni has been adopted from chef Sanjeev Kapoor, you can check the video where he explained the microwave version of paneer makhni.
- Paneer / Indian cottage cheese : 200 gm
- Tomatoes (ripe and red color) : 4 large
- Butter (melted): ½ cup
- Cream : ¾ cup
- Ginger paste : 2 tsp
- Kashmiri red chilli powder : 2 tsp
- Garam masala powder (Kashmiri): 1 tsp
- Kasoori methi / dried fenugreek leaves (roasted and powdered) : 2 tsp
- Sugar / honey : 1 tbsp or according to taste
- A bay leaf, two-three pods of green cardamoms, few cloves, peppercorns and a small stick of cinnamon
- Salt to taste
- Cut the paneer / Indian cottage cheese into cubes or in any desired shapes and soak them in warm milk.
- Blanch the tomatoes, peel them off and puree them in a blender.
- Heat the pan slightly and pour the melted butter in it. Toss the spices ( bay leaf, green cardamoms, cloves, peppercorns and cinnamon) for a minute and add the ginger paste. Fry for couple of minutes and pour the freshly prepared tomato puree. Stir it well and add the red chilli powder. Cook on low heat for few minutes and sprinkle the sugar or honey over it. Mix it well and continue cooking on low heat.
- Add the milk soaked cubes of paneer along with little water and let it simmer for few minutes. Paneer will slowly absorb the flavour and will acquire the taste in the process.
- Sprinkle the garam masala, salt and kasoori methi over it, stir in and let it cook for couple of minutes.
- Stir in the fresh cream, simmer it for a while till the cubes of paneer soaked the rich tomato gravy and absorb the flavours.
- Serve the hot paneer makhni / Indian butter masala with plain roti or naan or kulcha or try it with jasmine scented white rice.
You can also check our another special recipe : Paneer mughlai
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