Paneer Makhani

Recipe by
Total Time:
30-45 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Peas and Cauliflower Curry, Best Corn Paneer Capsicum Sabji, Easy Creamy Sweet Corn

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4

Ingredients

  • 2 cup - Paneer cubes
  • 1 - large onion, chopped coarsely
  • 3 tbsp - Butter
  • 3/4 cups - Tomato puree
  • 3 - Green chillies
  • 4 Cloves - Garlic
  • 2 inch - ginger, peeled and chopped
  • 1 tsp - Turmeric powder
  • 1 tsp - cumin-coriander powder
  • 1 tsp - tandoori masala
  • 1/2 tsp - Cardamom powder
  • 1 tsp - Sugar
  • 1/4 cup - cashew paste
  • 8-9 - Raisins
  • Making Shahi Paneer - soak a few cashew pieces in boiling water and grind
  • 1/2 cup - heavy Cream
  • Salt to taste
  • Chopped Mint and coriander to garnish.

How to Make Paneer Makhani

  • In a skillet in 1/2 tsp oil, add the onion, chillies, garlic and ginger with a little salt and saute until soft.
  • Transfer this mixture to the blender and blend it into a paste.
  • In the same skillet, add 3 tbsp of butter and then add the onion paste.
  • Cook until butter separates.
  • Add cashew paste along with this mixture now.
  • Add the tomato puree and all the spices.
  • Stir well and cook for another 5-10 minutes or until the raw smell of the puree disappears.
  • Add sugar and cook for another 5 minutes.
  • Drop in the paneer gently cook for another 3 mins.
  • Lower the flame and let simmer.
  • Then add the heavy cream and mix well.
  • If raisins are used, fry them lightly in ghee separately and add to the gravy.
  • Recipe Courtesy: http://chefinyou.com/