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Paneer Makhani Recipe: Ingredients (American Measuring Cup Used, 1 Cup 250 ML)

Paneer makhani is an Indian dish made with cottage cheese cubes in a creamy tomato-based sauce. The sauce is made by sautéing ginger, garlic, and tomatoes to make a puree. Spices like chili powder, garam masala, and fenugreek are added. Paneer cubes are simmered in the sauce until cooked. Cream is added last and mixed in gently before serving over rice or bread.

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74 views1 page

Paneer Makhani Recipe: Ingredients (American Measuring Cup Used, 1 Cup 250 ML)

Paneer makhani is an Indian dish made with cottage cheese cubes in a creamy tomato-based sauce. The sauce is made by sautéing ginger, garlic, and tomatoes to make a puree. Spices like chili powder, garam masala, and fenugreek are added. Paneer cubes are simmered in the sauce until cooked. Cream is added last and mixed in gently before serving over rice or bread.

Uploaded by

junkyard
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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8/16/2014 paneer makhani recipe, how to make paneer makhani | paneer recipes

http://www.vegrecipesofindia.com/easyrecipe-print/33515-0/ 1/1
Prep time
10 mins
Cook time
35 mins
Total time
45 mins
paneer makhani recipe


paneer makhani - succulently cooked cottage cheese cubes in a smooth
sauce of tomatoes and cream, which is lightly spiced with a hint of tang
and sweetness.
Author: dassana
Recipe type: main
Cuisine: north indian
Serves: 2-3
Ingredients (american measuring cup used, 1
cup = 250 ml)
200 grams cottage cheese/paneer
250 grams or 4 to 5 medium ripe and red tomatoes/tamatar
2 to 3 tbsp dairy cream, low fat 25% to 35% fat
2 tbsp butter
1 bay leaf/tej patta
1 tsp ginger garlic paste (1/2 inch ginger + 3-4 small garlic crushed to
paste in a mortar-pestle)
tsp red chilli powder or kashmiri red chilli powder or deghi mirch
1-2 green chillies, slit
garam masala powder or tandoori masala powder
to 1 tsp honey or sugar - add as required* check notes
inch ginger, julienned
tsp kasuri methi leaves/dry fenugreek leaves, crushed
1.5 cups water
salt as required
Instructions
1. rinse the tomatoes very well. chop them and make a smooth puree in a blender or grinder. keep the
tomato puree aside.
2. melt butter in a pan. first add the tejpatta/bay leaf and saute for a few seconds till aromatic.
3. then add the crushed ginger-garlic paste and saute till the raw aroma of the ginger-garlic goes away.
4. add the tomato puree and stir well.
5. now add the red chili powder and saute this mixture till the fat begins to leave the side of the tomato
paste. takes about 14 to 15 on a low flame. keep on stirring often.
6. when you see the tomato mixture clumping together and the fat leaving the sides, then add water.
7. stir and simmer till the gravy or sauce thickens a bit. takes about 7 to 8 mins on a low flame.
8. then add the slit green chilies and ginger julienne. stir and simmer for a minute.
9. add the honey or sugar, salt and crushed kasuri methi/dry fenugreek leaves.
10. stir and then add the paneer cubes and simmer for 2 to 3 minutes till the paneer cubes are cooked.
11. lastly add cream and gently stir. switch off the flame and then sprinkle with garam masala. give a
gentle stir again.
12. serve the paneer makhani with rotis, naan or jeera rice.
Notes
* addition of honey or sugar depends upon your taste as well as the tanginess present in the tomatoes.
add more if required.
Recipe by Veg Recipes of India at http://www.vegrecipesofindia.com/paneer-makhani-recipe-paneer-recipes/

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