Paneer Makhani (Indian Butter Paneer Recipe)
Delight in the rich, creamy flavors of this popular North Indian vegetarian dish, perfect for a cozy dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer (homemade) | 250 grams |
| Tomato puree | 2 cups |
| Cream (Amul cream used) | 1/4 cup |
| Onion (finely chopped) | 1 medium |
| Fresh ginger (1-inch piece) | 1-inch slice |
| Garlic (cloves) | 3 cloves |
| Cardamom powder | 1/4 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Cumin powder | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Red chili powder | 1/2 teaspoon |
| Kasuri methi (dried fenugreek leaves) | 1 tablespoon |
| Honey | 2 teaspoons |
| Salt | To taste |
| Cooking oil | As needed for frying |
Preparation Time
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
Serving Size
- Serves: 4
Cuisine
- Region: North Indian
- Course: Dinner
- Diet Type: Vegetarian
Instructions
-
Prepare the Tomato Puree
To start, prepare the tomato puree. You can blend fresh tomatoes in a blender to make a smooth paste. -
-
Make the Onion-Ginger-Garlic Paste
Finely chop the onion, garlic, and ginger. Grind them together in a food processor or grinder until they form a smooth paste. -
Sauté the Onion Paste
Heat oil in a heavy-bottomed pan or wok. Add the onion paste to the pan and sauté it on medium heat. Stir occasionally and cook until the paste turns golden brown and releases a pleasant aroma. This may take about 5-7 minutes. -
Add Spices and Sauté
Once the onion paste is cooked, add turmeric powder, cumin powder, cardamom powder, and garam masala. Sauté the spices for about 2 minutes to allow them to release their flavors and intensify the aroma. -
Add Tomato Puree and Cook
Add the prepared tomato puree to the pan. Stir well to combine with the spices. Allow the mixture to cook until it comes to a boil. Reduce the heat and let it simmer for 8-10 minutes, allowing the tomato paste to thicken. -
Combine Cream and Spices
After the tomato mixture has thickened, add the cream, red chili powder, salt, and Kasuri methi (dried fenugreek leaves). Stir well to ensure the cream is well incorporated into the sauce. -
Add Paneer and Cook
Gently add the cubed homemade paneer to the sauce. Stir the paneer into the sauce, ensuring each piece is coated well. Let the dish simmer for 3 to 5 minutes. The paneer will soak up the flavors, and the dish will become even more aromatic. -
Taste and Adjust
Taste the sauce and adjust the seasoning to your liking. You can add more salt or spices as desired. If you prefer a sweeter flavor, add a bit of honey to balance the acidity of the tomatoes. -
Serve
Once the Paneer Makhani is ready, serve it hot in a bowl. This rich and creamy dish pairs beautifully with naan, kulcha, or steamed rice. A side of Burani Raita complements the flavors perfectly.
Serving Suggestions
Paneer Makhani is best enjoyed with freshly baked naan, soft kulcha, or a side of fragrant basmati rice. For a complete meal, you can also serve it with a refreshing Burani Raita, which adds a cooling contrast to the spiced dish.
Notes
- Paneer Tips: If using store-bought paneer, make sure to soak it in warm water for about 15 minutes to soften it before adding it to the curry.
- Spice Level: Adjust the amount of red chili powder and Kasuri methi based on your preferred spice level.
- Cream Variation: While Amul cream is a good choice for a rich texture, you can also use fresh cream or even cashew cream for a dairy-free version.
Enjoy this luxurious Paneer Makhani, which brings a rich blend of spices, creaminess, and a hint of sweetness to your dinner table!
