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Paneer Makhani/ Butter Paneer With Step By Step Photos

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.


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.

  Heat two tablespoon oil in the same pan, add one teaspoon ginger and three cloves of garlic chopped. saute for few minutes.

Add one onion (chopped) and saute until transparent. (You can add spices at this stage and saute until the raw smell goes.)

Add four tomatoes (chopped) and cook until softens and mash up nicely.

Add three teaspoon Kashmiri  chilly powder, one teaspoon coriander powder and  one teaspoon garam masala. 

Mix well and  cook for a few more minutes. 

Let it cool down for a minute. Grind to smooth paste, sieve and keep aside.

Heat two tablespoons butter in a pan. 

Add the tomato-onion paste and saute until the oil separate.

Add 1 1/2 cup of water. Mix well.
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 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.

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