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Paneer Makhni (Butter Paneer)

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Paneer Makhni (Butter Paneer)

Description

Cooking Time

Preparation Time :15 Min

Cook Time : 30 Min

Total Time : 45 Min

Ingredients

Serves : 4
  • FOR PANEER MARINADE: 250 gram cubed paneer 1/4.cup yoghurt
  • 1 teaspoon garlic paste
  • 1/2 teaspoon cumin seeds ground
  • 1/2 teaspoon fennel powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon red chilli powdee
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon salt
  • 1 small pinch of red orange food colouring
  • Juice of 1 lime
  • Oil 1 tablespoon
  • FOR GRAVY: 1 onion medium onion roughly chopped
  • 3 red medium tomatoes roughly chopped
  • 1 teaspoon ginger garlic paste
  • 1 green chilli chopped
  • 8 to 10 cashewnuts
  • 1/2 teaspoon Kashmiri chilli powder
  • 2 teaspoon dry fenugreek leaves crushed
  • 1 black cardamom
  • 3 cloves
  • 1/2" one.piece cinnamom
  • 1/4 cup water
  • 1/2 teaspoon salt (adjust to taste)
  • 1 small pinch red orange food colour
  • 3 tablespoons oil
  • 1 tablespoon butter
  • 4 to 6 sprigs coriander leaves chopped for garnish

Directions

  • FOR PANEER MARINADE: Mix all ingredients mentioned under marinade
  • Marinate the paneer cubes in the marinade and leave for 3 to 4 hours or overnight
  • Cook the paneer along with marinate ion medium heat till nicely sauted and marinade dries
  • FOR GRAVY: Take a pan.and heat a tablespoon.of oil. Add the cardamom, cinnamon and cloves.
  • Now add ginger garlic paste and saute till translucent
  • Add chopped onions, tomatoes, green chillies some water
  • Cook till onions and tomatoes are soft. Cool and blend.
  • In a kadai heat 2 tablespoon oil. Add onion-tomato gravy and let it simmer for a few minutes
  • HOW TO PROCEED:
  • To the prepared gravy add the nearly cooked paneer, crushed fenugreek leaves, garam masala powder, bit of colour and chopped coriander leaves
  • Add 1 tablespoon of butter and let it simmer for 15 minutes. Serve with roti or naan
Neha Pahilwani

Neha Pahilwani

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