Thursday, May 31, 2012

Paneer Makhani

This is the first paneer dish that I had cooked.
Paneer Makhni
1 inch ginger,paste
6 garlic cloves,paste
11/2 cup tomato puree
3 green chilies (remove stem and slit lengthwise)
1 cup milk
1 tbsp butter
1 tbsp ghee(Clarified butter)
3 elaichi (Cardamom)
1 inch cinnamon stick
4 cloves
1 tsp jeera (Cumin seeds)
1 tbsp kasoori methi
1/2 tsp haldi (Turmeric powder)
1 tsp kashmiri mirch powder
Black pepper powder (Little less than 1/2 tsp)
1/2 tsp garam masala
1/2 tsp cumin powder
1 tsp coriander powder
250 gms paneer cut into small pieces
2tbsp fresh cream
Coriander leaves for garnishing
Salt to taste
  • Heat ghee and butter in a pan.
  • Add the cardamom, cinnamon,and cloves to it. Fry for 10 secs
  • Reduce flame to medium and add cumin seeds. 
  • When cumin seeds start crackling, add the ginger-garlic paste. Fry for few seconds or till the raw flavours are gone.
  • Add the green chillies and the tomato puree. Stir and cover the pan with a lid.Cook on low flame for 20 minutes.
  • Remove lid, put gas on medium. Crush kasoori methi using your palms and add it to the gravy.
  • Add kashmiri mirch, coriander powder, turmeric, black pepper powder, cumin powder,salt and garam masala. Cook on medium heat for another 5 minutes.
  • Now add the paneer pieces to the gravy and cook for 5 minutes.
  • Remove from gas and let the gravy cool completely.
  • Add 1 cup milk and cook on low heat till the gravy starts boiling. Keep the gravy consistency as per your requirement. 
  • Just before serving add fresh cream and garnish with coriander leaves.
Serve it with hot steamed rice,roti or naan.
You can cook the gravy in oil instead of butter or ghee in case you are concerned about the calories and also skip the cream at the end.
Try malai paneer or homemade paneer for better taste.

This recipe was also featured in Caldron Feb 2014 issue


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