Paneer Makhani | Easy & Tasty Paneer Makhani Recipe
Her simple, easy-to-make Paneer Makhani recipe features soft-cooked cottage cheese cubes in a flavorful tomato cream sauce that's lightly spiced with a hint of tang and sweetness. Learn how to make this delicious, buttery paneer dish with my easy step-by-step instructions!
About Paneer Makhani Recipe
The word Makhani means "buttery", and is derived from the word makhan which means "homemade butter". This dish is a vegetarian version of Murga Makhani, commonly known as "butter chicken" outside India.
Butter chicken was invented at Mr. Kundan Lal Gujral's Moti Mahal restaurant in Delhi and has since become one of the most loved Indian dishes in the world. It is very common practice to adapt the original recipe for vegetarians by swapping in cheese, mushrooms or lentils.
This creamy, tangy homestyle gravy is made primarily with tomatoes, cream and spices. Similar to my Paneer Butter Masala and Paneer Makhanwala, this delicious recipe has a slightly different ratio of spices. I also believe that a traditional machani gravy should be made without onions, which is what I make mine.
I should also note that I have avoided using cashew paste in this recipe While Makhani gravies include cashew paste (which gives this gravies a nice consistency), I have received many requests to prepare traditional Punjabi dishes without using expensive ingredients. This Paneer Makhani recipe is the result of those requests!
This recipe is easy to make on a weeknight and delicious enough for a small party or get-together You can choose to use ready made tomato puree and paneer to shorten the cooking time (That said, I always like to make paneer at home.)
How to Make Paneer Makhani
Preparation
First wash the tomatoes (250 grams or 4-5 medium ripe red tomatoes).
Make a smooth puree of the chopped tomatoes in a blender or grinder No need to add water while blending the tomatoes
Note: To make this easy dish even more intense, use only store-bought tomato puree But try buying tomato puree without preservatives or making your own tomato puree
Crush the ginger and garlic into a paste in a mortar and pestle (1 teaspoon ginger garlic paste, or ½ inch ginger + 3-4 small garlic cloves).
Make Makhani Gravy
Melt 2 tablespoons of butter in a pan Add tej patta (Indian bay leaves) and then crushed ginger-garlic Saute for a few seconds or until the raw aroma of crushed ginger-garlic is released.
Add the prepared tomato purée.
Stir well and add ½ tsp red chili powder (or cayenne pepper or paprika). Continue sautéing until the fat leaves the side of the tomato paste
Meanwhile, cut 200 grams of cottage cheese into bite-sized cubes, squares or triangles.
After 15 minutes on low heat, the tomatoes and spices are nicely sauteed and the fat leaving the sides of the mixture is visible. The masala will look glossy, leave the side of the pan and come together
Now add 1.5 cups water.
Stir very well and allow the gravy/sauce to simmer to a gentle simmer
Simmer the gravy till it reduces and thickens a bit.
Simmer the gravy till it reduces a bit and thickens
Assemble
Add salt as required, ½ tsp crushed kasuri mithi (dried fenugreek leaves) and ½ to 1 tsp sugar. Also add paneer cubes Add slowly and turn off the heat
Paneer cubes do not need to be cooked as sometimes they become hard or chewy even after 1 to 2 minutes of cooking.
You can reduce the proportion of cream if you like
Adding cream to Paneer Makhani recipe
Stir gently but well, so that the cream mixes evenly with the gravy without breaking the paneer cubes. Turn off the flame
Note: Some of my paneer cubes broke while stirring because I used homemade paneer whose milk I had cooked for a long time. Oh ok! If some of your paneer cubes break, rest assured that it will still taste absolutely delicious
Finally sprinkle ¼ tsp garam masala and stir gently again Check the seasonings and add more salt or sugar if needed
If you are avoiding gluten then heat paneer makhani with steamed rice or jeera rice with roti, paratha or naan. Enjoy!
Paneer Makhani – Tips + FAQs
How do I serve Paneer Makhani?
I believe Panir Makhani is best served with roti, paratha or naan. I served with naan and a side veggie salad You can also serve Paneer Makhani with Jeera Rice or Steamed Basmati Rice if you are avoiding gluten.
Is paneer machani nut free?
While many of Paner Makhani's recipes use cashew paste in the gravy, mine does not I use cream instead, making this a safe recipe for nut allergies!
What can I substitute for the cream?
For this recipe, I used Amul (low fat) cream which is a light cream. Heavy cream or double cream can also be used If you don't have any on hand, you can choose to use coconut, or swap in ½ to 1 tablespoon of powdered milk to replicate some of the creaminess.
Make sure you add milk powder to taste - it can sometimes make the gravy too sweet I am also careful about adding milk as it can take away from the acidity of the tomatoes
Can I make a vegan version of this recipe?
paneer can be swapped for firm tofu and you can use coconut cream in place of milk cream. Just note that the taste will be slightly affected
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Instructions
Making Tomato Puree
- Wash the tomatoes first Use tomatoes that are ripe with a sweet tangy flavor and not too sour
- Make a smooth puree of the chopped tomatoes in a blender or grinder No need to add water while blending the tomatoes
- Keep the tomato puree aside
Making Paneer Makhani
- Melt the butter in a pan First add tej patta (Indian bay leaves) and fry for few seconds till fragrant.
- Then add the crushed ginger-garlic paste and saute for a few seconds or until the raw ginger-garlic aroma goes away.
- Add tomato puree and mix well
- Now add red chili powder and fry this mixture till the tomato paste starts leaving the sides. Takes about 14 to 15 on low heat Stir frequently
- When you see the tomato mixture clump together and leave the fat side, then add water.
- Stir and simmer until the gravy or sauce thickens slightly Takes about 7 to 8 minutes on low flame
- Then add sliced green chilies and ginger julienne Stir and boil for a minute
- Add sugar, salt and crushed kasuri mithi (dry fenugreek leaves) as required.
- Stir and then add paneer cubes
- Add slowly and turn off the heat Paneer does not need to be cooked as they may become hard or chewy and not taste good
- Finally add the cream and stir gently Switch off the flame and then sprinkle with garam masala Give a gentle push again
- Serve paneer machani with roti, naan, paratha or cumin rice or saffron rice or biryani rice or plain steamed basmati rice.
- video
- Notes
- * Adding sugar depends on your taste and the tanginess of the tomatoes Add more if needed
- The recipe can be doubled or tripled
- Use tomatoes that are not sour Tomatoes should be fresh, ripe and with a slightly sweet taste
- You can use whipping cream or heavy cream instead of light cream But add as needed according to your taste preferenc
Nutrition Info (Approximate Values)
Nutrition facts
Paner Makhani Easy and delicious Paneer Makhani recipe
Amount of service
Calories 314 calories from fat 252
% Daily Value *
Thickness 28g43%
Saturated fat 17g106%
Trans fat 1g
Cholesterol 75mg25%
Sodium 475mg21%
Potassium 221mg6%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 10g20%
Vitamin A 1130IU23%
Vitamin B1 (thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg 59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 13mg16%
Vitamin D 1µg7%
Vitamin E 1mg 7%
Vitamin K 8µg8%
Calcium 343mg34%
Vitamin B9 (folate) 13µg3%
Iron 1mg 6%
Magnesium 12mg 3%
Phosphorus 30mg 3%
Zinc 1 mg
