Paneer Makhani Recipe (Easy & Tasty)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
3
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Calories
314 kcal
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Course
Main Course
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Cuisine
Indian
Paneer Makhani Recipe (Easy & Tasty)
Description
The Paneer Makhani Recipe (Easy & Tasty) centers on a slowly cooked tomato puree blended with butter, Indian bay leaf, ginger-garlic paste, and spices such as red chili powder, garam masala, and fenugreek leaves. Paneer cubes are added to this creamy, slightly tangy sauce enriched by light cream. The method involves sautéing aromatics, treating the tomato puree until fat separates, then simmering the sauce to thicken and develop flavor. The green chilies and fenugreek impart a subtle heat and distinctive aroma.
The curry is rich and smooth, with a balanced combination of mild heat, creaminess, and sweetness from the added sugar, which adjusts to the tanginess of the tomatoes. It pairs well with Indian breads like naan, roti, or steamed rice, making it suitable for lunch or dinner.
Use ripe, not overly sour, tomatoes for best flavor. Adjust sugar to balance acidity. The recipe can be scaled up if needed. Light cream is used here, but whipping or heavy cream can substitute depending on preference.
Ingredients
- 200 grams paneer (Indian cottage cheese)
- 250 grams tomato or 4 to 5 medium-sized
- 2 to 3 tablespoons light cream (low fat 25%) or whipping cream
- 2 tablespoons butter
- 1 tej patta (Indian bay leaf)
- 1 teaspoon ginger garlic paste or 1 inch ginger + 3 to 4 small garlic crushed to paste in a mortar
- ½ teaspoon red chili powder or kashmiri red chilli powder or cayenne pepper or paprika
- 1 to 2 green chili slit or sliced
- ¼ teaspoon garam masala or tandoori masala powder
- ½ to 1 teaspoon sugar - add as required* check notes
- ½ to 1 inch ginger - julienned
- ½ teaspoon fenugreek leaves kasuri methi, crushed, dry
- 1.5 cups water
- salt as required
Instructions
Making tomato puree
- First rinse and chop the tomatoes. Use the tomatoes that are ripe with a sweet tangy taste and not overly sour.
- In a blender or grinder make a smooth puree of the chopped tomatoes. No need to add any water while blending the tomatoes.
- Keep the tomato puree aside.
Making paneer makhani
- Melt butter in a pan. First add the tej patta (Indian bay leaf) and saute for a few seconds till aromatic.
- Then add the crushed ginger-garlic paste and saute for a few seconds or till the raw aroma of the ginger-garlic goes away.
- Add the tomato puree and stir well.
- Now add the red chili powder and saute this mixture till the fat begins to leave the side of the tomato paste. Takes about 14 to 15 on a low heat. Keep on stirring often.
- When you see the tomato mixture clumping together and the fat leaving the sides, then add water.
- Stir and simmer till the gravy or sauce thickens a bit. Takes about 7 to 8 minutes on a low flame.
- Then add the slit green chilies and ginger julienne. Stir and simmer for a minute.
- Add sugar, salt as required and crushed kasuri methi (dry fenugreek leaves).
- Stir and then add the paneer cubes.
- Mix gently and switch off the heat. No need to cook the paneer as then they can get hard or chewy and won't taste good.
- Lastly add cream and gently stir. Switch off the flame and then sprinkle with garam masala. Give a gentle stir again.
- Serve the paneer makhani with roti, naan, paratha or jeera rice or saffron rice or biryani rice or plain steamed basmati rice.
Notes
- Taste and adjust sugar according to the tomato's tanginess to balance the curry's flavor.
- The recipe can be increased proportionally to serve more people.
- Select ripe tomatoes that are not sour but slightly sweet for ideal taste.
- Light cream is recommended, but whipping or heavy cream can be used as substitutes, adjusting quantity to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 7g | 2% |
| Protein | 10g | 20% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 475mg | 20% |
| Potassium | 221mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1130IU | 23% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 13mg | 14% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 8µg | |
| Calcium | 343mg | 34% |
| Vitamin B9 (Folate) | 13µg | |
| Iron | 1mg | 6% |
| Magnesium | 12mg | 3% |
| Phosphorus | 30mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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