Paneer Makhanwala

Paneer makhanwala is named for its richness in its flavor and taste. And it is so buttery , and the flavors from fenugeek leaves just smells all around the house :)

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

Cooking time: less than 30 mins

Serves - 2

Ingredients:

  • Butter - 1 tbsp 
  • 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:

  • If you have store bought tomato puree, keep 1 cup aside, else beat 3-4 tomatoes in a blender 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 saute it for a minute until the raw small is gone. (If you dont 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 cook for few minutes until all the raw smell is gone.
  • Meanwhile, add the panner 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 low for a minute and switch off and covet it with a lid so that the paneer absorbs all the flavor.

I took some time to find out the difference between panner butter masala, paneer Makhani and Shaee paneer :) In some places i found all three are same. But i believe as long it tastes yummy no matter what name the recipe has !! :)

Make this and enjoy a rich meal:)