Paneer Makhanwala

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Paneer makhanwala is named for its richness in its flavor and taste. If you are wondering what is the difference between paneer makhani and paneer butter masala. They are both almost similar, except in my version of paneer makhani, there is a lot more cream and no onions used.

Preparation time : 10 mins (Includes time to make tomato puree)

Cooking time: less than 30 mins

Serves - 2

Ingredients:

  • Butter - 1 tbsp + 1 tbsp

  • Cashew nuts - 8 - 10 pieces

  • Cumin Seeds - 1 tsp

  • Ginger Garlic Paste - 1 tbsp

  • Tomato Puree - 1 cup (3 to 4 tomatoes)

  • Red chilli powder - 1/2 tbsp

  • coriander / cumin powder - 1/2 tbsp each

  • Sugar - 1 tsp

  • Salt - to taste

  • Dried Methi leaves (Fenugreek leaves) - 1 tbsp

  • Paneer cubes - 20 - 25 (100 gms)

  • Heavy cream - 1/4 cup or Milk - little more than -1/4 cup (If you are more conscious about the cream in your diet)

DIRECTION:

Paneer Makhani

  • Start by soaking cashews in hot water for 10 mins.

  • If you have store bought tomato puree, keep 1 cup aside, else beat 3-4 tomatoes in a blender along with cashews and make puree out of it.

  • In a pan, melt butter and add cumin seeds to it. Once it splutters then add ginger garlic paste and sauté it for a few seconds until the raw small is gone. (If you don’t have ginger garlic paste, blend the whole ginger and garlic along with the tomatoes in the blender)

  • Then add in tomato puree and rest of the spices (Salt, red chilli powder, coriander and cumin powder) and mix well.

  • If you are not using heavy cream add milk at this point and cover it with the lid and let it simmer until all the raw smell is gone.

  • Meanwhile, add the paneer cubes into the boiling water for 2 mins to regain its moisture, if its a store bought, drain the water after 2 mins and keep it aside

  • Once the tomato puree is cooked add in Salt and Fenugreek leaves and mix well

  • If you are using milk, make sure the gravy is thick and is of fine consistency.

  • If you are going to use heavy cream, add little water to the cooked puree and mix well.

  • To that add heavy cream now and again cover it with lid for a minute.

  • Then add in paneer cube and heat the gravy in medium to low flame for a minute and switch off the stove. Now cover it with a lid so that the paneer absorbs all the flavor.

Make this and enjoy a rich meal:)

PrashanthyNorth Indian, Gravy, paneer, no onion, paneer gravyComment