Traditional Paneer Makhani

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

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

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Ingredients

How to Make Traditional Paneer Makhani

  • In a pan, heat oil and put cumin, bay leaves.
  • When the cumin sputters, put the fenugreek seeds, cardamom, cloves and cinnamon.
  • When the fenugreek seeds turn golden brown, put the tomato.
  • Saute the tomato till it is soft, add the cashews and saute for about 10 mins. Grind it and keep it aside.
  • Saute the onions and when they become transluscent, add turmeric, coriander powder, chilli powder and some salt. Grind it along with the above paste.
  • Boil the vegetables in a pan with salt, turmeric and water almost covering the vegetables.
  • Boil the paste with 1/2 cup water and add the boiled vegetables to it.
  • Fry the paneer in ghee until golden brown. Put it in cold water for about a minute and then squeeze the water out.
  • Finally add the paneer cubes to the boiling vegetable and the paste and let it boil in low flame.
  • Add about half of the heavy cream.
  • Turn it off, garnish it with garam masala and pour the rest of the cream on the top before serving.