A delicious, traditional Indian meal called paneer makhani is made of cheese cubes cooked in a thick, creamy sauce made of tomatoes. The delicate fusion of cardamom, dried fenugreek leaves, and cream enhances the flavor and richness of the Makhani dish. Because it’s composed primarily of Malai (Cream), or exceptionally high-quality milk, non-fried paneer is soft. Paneer Makhani, commonly referred to as Paneer Makhanwala, is a recipe. The makhani term translates to “with butter.” Therefore, there is a lot of butter in this paneer makhani dish (or makhani sauce in general).  This meal is well-liked in the north and is simple to prepare.

Ingredients for Paneer Makhani Recipe:

1. Paneer, 250 grams (Homemade Cottage Cheese)
2. homemade tomato puree in two cups
3. 1/4 cup freshly made cream
4. 1 roughly chopped onion
5. Ginger, 1 inch
6. (3) cloves Garlic
7. Powdered cardamom, 1 teaspoon (Elaichi)
8. 1 teaspoon of powdered turmeric (Haldi)
9. 1/2 teaspoon powdered cumin (Jeera)
10. Garam masala powder, half a teaspoon
11. 1/2 teaspoon of red pepper flakes
12. a teaspoon of Kasuri Methi (Dried Fenugreek Leaves)
13. two teaspoons of honey, salt to taste, and cooking oil

How to cook Paneer Makhani

• Step 1: Make sure you have the homemade paneer and the tomato puree prepared before starting the Paneer Makhani Recipe. Set them apart.
• Step 2: The next step is to use a food processor to grind the onion, ginger, and garlic into a smooth paste.
• Step 3: A teaspoon of oil should be heated in a pan with a sturdy bottom. On medium heat, add the onion paste combination and cook it until the raw smell has disappeared. It would take roughly 4 minutes to complete this.
• Step 4: After that, stir-fry the masala with the turmeric powder, cumin powder, cardamom powder, and garam masala powder for around two minutes. The onions lose their raw fragrance more quickly as a result of the sauteing of the masala.
• Step 5: Add the tomato puree once the meat has been well sautéed, then simmer the mixture until it starts to bubble and boil.
• Step 6: When it has, add the cream, paneer, salt, kasuri methi, and chili powder. Stir well, then let the paneer makhani boil for an additional three to four minutes.
• Step 7: Check the salt and spice levels after about 3 minutes of simmering, then adjust to taste. After removing the paneer makhani from the heat, place it in a serving basin.
• Step 8: Serve the Paneer Makhani with your preferred Indian bread for a convenient weeknight meal.

Here’s some recipe Tips for you!

1. Because they are less sour than the local kinds, Roma tomatoes work best for paneer butter masala.
2. The paneer cubes should be kept in warm water until you’re ready to use them. Paneer softens and absorbs some water this way.
3. You can use ghee in place of the butter you love to add to this recipe.
4. After blending, drain the tomato puree mixture to produce a silky, smooth gravy.
5. To give the gravy that deep red color, use this kind.

Change things up! Try these Varieties in Paneer Recipes:

Palak Paneer:

Try this delicious and healthful recipe for palak paneer, which only requires 20 minutes to prepare on a weeknight.

Chilli Paneer:

One of the most well-known recipes from Indian Chinese cuisine is chilli paneer. There are numerous methods to succeed. It can be made dry, semi-dry, or gravy-based.

Achari Paneer:

Cottage cheese is cooked in a stew of Pachranga pickle masala, fennel seeds, onion, and tomato gravy in the Achari Paneer Recipe, a spicy Pickled Paneer Gravy.

Shahi Paneer:

Shahi Paneer: One of the most well-known dishes in Mughlai cuisine, this Shahi Paneer is wonderfully thick and creamy. Fresh, non-melting cheese is combined with a rich sauce that is ideal for naan or roti.

MAKING IT DIFFERENT

Use lemons instead of oranges for a sharper flavour. Don’t eat meat? Use white fish fillets instead of chicken. Simply start with the potatoes and add the fish with the peppers and tomatoes.

COMPATIBLE WITH

What ingredients make up Paneer Makhani?

A common punjabi meal called paneer makhani is created of paneer, tomatoes, cashews, spices, and cream. Indian cheese is referred to as paneer, and butter as makhan. Therefore, paneer makhani is simply paneer cooked in butter.

What is a paneer?

Indian cottage cheese known as paneer is a creamy, smooth, and non-melting cheese that is made by curdling milk with an acidic substance. Both sweet (desserts) and savory foods can be made using this.

Do you compare paneer makhani to tikka masala?

Compared to Paneer Tikka Masala, Paneer Makhani typically has a somewhat orangish color tint. This is because the Makhani gravy contains a lot of dairy products. In terms of the Tikka masala gravy, the cashew paste and onion-tomato base are typically used.

What flavor does Paneer Makhani have?

The cottage cheese cubes in this straightforward, simple-to-make paneer makhani recipe are tenderly cooked in a silky tomato cream sauce that is delicately flavored with a bit of tang and sweetness.

Is makhani the same as butter chicken?

British tikka masala and butter chicken are both curries made with chicken and butter (also known as murgh makhani).

What does the calorie count of Paneer Makhani?

456 calories per dish generally. But this heavily depends on the cream and paneer amount you use.

Is paneer safe to eat?

 Protein and calcium are abundant in paneer and also has saturated fat. Therefore, eating paneer in a balanced way is thought to be healthful. Additionally, it works well as a meat substitute in many dishes made all across the subcontinent.

What distinguishes Shahi Paneer from Paneer Makhani?

As you can see from the list above, the main distinction between the two dishes is that Shahi Paneer is often prepared using any cooking oil, whereas Paneer Makhani is prepared using butter.

When was Paneer founded?

According to the National Dairy Research Institute, Iranian and Afghan conquerors brought paneer to India. According to BN Mathur’s research, the Kushan-Satavahana period, between 75 and 300 CE, is when the oldest evidence of a heat-acid coagulated milk product in India can be found. This is based on books like the Charaka Samhita.

Is paneer good for losing weight?

Paneer has 72 calories per 100 grams, which is not too much. It is beneficial for weight loss because it may be eaten even without additional ingredients or sauces. You can grill or bake the paneer to manage your weight.

Can you use halloumi in place of paneer?

Although they can be used interchangeably in a pinch, paneer and halloumi are not interchangeable.