Panner Makhani

Paneer Makhani is a delicous dish. Paneer dipped into tomato masala gravy. Every time i used to have it in one of the indian restaurents near my house , i wanted to make it myself. So i tried it at home & it came out well. A nice side dish with roti/naan/paratha's

  • Paneer - 500 grms
  • Tomato puree (canned) - 1 cup
  • Milk Cream - 2 tbsn
  • Salt to taste
  • Kasoori Methi, crushed - 1/2 tsp
  • Chilli powder / Paprika - 1 tsp
  • Garam Masala - 1 tsp
  • Ginger + Garlic paste - 1 tsp
  • Oil ( i used olive oil)
Ingredients for masala
  • Green Cardamoms / Elaki - 2
  • Cloves / Lavanga - 3
  • Cinnamon / Chakke - 1 small piece
Method for masala paste

  • Roast the masala ingredients except ginger and garlic
  • Blend into a smooth powder
  • Paneer cut into cubes and sprinkle oil into griddled and shallow fry and keep aside
  • Heat oil in a pan add tomato puree and masala powder cook for few minutes then
  • Add kasoori methi add ginger garlic paste again bring to boil and cook for few minutes
  • Add chilli powder and garam masala powder stir well then
  • Add salt and cream and paneer cubes stir for few minutes and garnish with coriander leaves
  • Serve hot with roti / naan / chapati
Tip : Tomato puree : Take large size of tomatoes and cut into pieces boil for few minutes using a little bit of water or you can cook it in the microwave. When the cooked tomatoes are cooled and blend into a smooth puree and strained.

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Priya Suresh said...

Am drooling rite now here...fingerlicking paneer makhani..

Pavani said...

mouthwatering n delicious panner makhani ..

KamalKitchen said...

always love paneer makhani..IMO the kasuri methi is crucial for this dish..
i always add cashew paste or almond paste for a really creamy and rich gravy and a dash of honey..