Paneer makhani is a popular Punjabi dish. It is simple and really easy to make. We tasted both the variety of paneer makhani in sweet as well as in slight spicy. I personally prefer to the second one. It is one of our favourite paneer dish goes well with chappati, nan and vegetable fried rice. This north Indian recipe much accepted by south Indians too. Usually, tomato puree is added to make the gravy, but me comfortable with the following recipe.The name itself reveals the main ingredients, paneer and butter. (Makhani is the Indian name for butter.) Now learn and see the recipe with step by step photos and description.
Ingredients
Paneer 200 gm
Onion 1 small
Tomato 4 medium
Ginger chopped 1 teaspoon
Garlic 3 cloves
Kashmiri chilly powder 3 teaspoon
Coriander powder 2 teaspoon
Garam masala 1 teaspoon
Fresh cream 3 tablespoons
Butter 2 tablespoons
Oil 2 tablespoons
Kasoori methi \dried fenugreek leaves 1 teaspoon
Sugar a pinch
Salt as needed
Coriander leaves chopped 2 tablespoon
Method of preparation
Heat 1 teaspoon oil in a pan.
Add 200 gram paneer cubes.
Sprinkle a pinch of salt and a pinch of red chilly powder on both sides. Cook until golden brown in colour.
Add one onion (chopped) and saute until transparent. (You can add spices at this stage and saute until the raw smell goes.)
Add three teaspoon Kashmiri chilly powder, one teaspoon coriander powder and one teaspoon garam masala.
Mix well and cook for a few more minutes.
When it starts to boil, add the paneer cubes.
Add salt as needed.
Add sugar as needed. Do a taste test and adjust the salt and sugar levels.
Add salt as needed.
Add sugar as needed. Do a taste test and adjust the salt and sugar levels.
Add kasoori methi or dried fenugreek leaves. Let the gravy to reduce and attain the consistency as needed.
When reduced, add three tablespoons of fresh cream and immediately switch off the stove. (you can cook it until oil separates.)
Garnish with coriander leaves.
Paneer butter masala is ready. Serve it with chapati, nan, pulao, fried rice etc.
When reduced, add three tablespoons of fresh cream and immediately switch off the stove. (you can cook it until oil separates.)
Garnish with coriander leaves.
Paneer butter masala is ready. Serve it with chapati, nan, pulao, fried rice etc.
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