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paneer makhani

vandana's picture
A mouthwatering dish of paneer cooked in the exotic Indian Spices and condiments. The cashew paste adds its classic taste and flavor . Serve hot with any of the Indian breads or rice.
Ingredients
  Paneer 200 Gram
  Tomato puree 1 Cup (16 tbs)
  Onions 1 Large, finely chopped
  Ginger garlic paste 1 Teaspoon
  Chili powder 1 Teaspoon (Not Heaped)
  Chaat masala 1 Teaspoon
  Kasuri methi/Dried fenugreek leaves 1 Tablespoon
  Cashewnuts 10 (soaked in hot water and made a paste in the mixer)
  Cashew nuts 10 (Soaked In Hot Water And Made A Paste In The Mixer)
  Garam masala powder 1 1⁄2 Teaspoon
  Coriander leaves 2 Tablespoon
  Oil 2 Tablespoon
  Salt To Taste
  Sugar 1⁄2 Teaspoon
Directions

Take a pan and add the oil and a tbsp of butter, chopped onions and ginger-garlic paste. Saute. When the onions turn transparent, add the puree of 2 tomatoes. Saute for 3-4 minutes. Add salt, chilli powder (you could even use kashmiri chilli powder as it would add more color to your dish), kasuri methi and sauté for 2 minutes. Add the chaat masala and 1 tsp of freshly chopped coriander leaves. Add the cashew paste and let it cook for a two to three minutes.
Add the paneer pieces. Add half cup of water and cover and cook till paneer is done. Open and add the garam masala powder and chopped coriander leaves. Serve hot with any of the Indian breads or even rice.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Dish: 
Curry
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Paneer
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
1
Story
I love experimenting in my kitchen. However, there are days when I do not want to spend the whole day in the kitchen and yet have a delicious spread for my family. This is one of the dishes that I like to cook on those lazy Sundays. This paneer dish is a popular Indian delight and is savored by both vegetarians and non-vegetarians alike. It is found in most Indian restaurants. Paneer cooked in cashew paste and an array of Indian spices. This is my version of this delicious dish that is both quick and easy to make. I prefer to use Kashmiri chilli powder for more color as I do not use food color or MSG in any of my dishes. You can also try a variation of the dish by using tofu instead of paneer. Enjoy the flavor that is so typically Indian.

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Paneer Makhani Recipe