Paneer Makhni Recipe | पनीर मखनी रेसिपी | Authentic Punjabi Paneer Makhanwala | Kunal Kapur Recipes
Recipe Information
Paneer Makhni
Cultural Context
Originating from North India, Paneer Makhni is a rich and creamy dish that showcases paneer, a fresh cheese, in a buttery tomato sauce. Traditionally served with naan or rice, it has become a staple in Indian restaurants worldwide. Its luxurious texture and flavor profile make it a favorite for special occasions and family gatherings, often enjoyed in homes during festive celebrations.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
cream
🥗Healthier: Greek yogurt
💰Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
cashews
🥗Healthier: sunflower seeds
💰Cheaper: peanuts
Sunflower seeds provide a similar texture at a lower cost
Take a little water in a pan.
Add roughly chopped Tomatoes, sliced Onion, Garlic, Ginger, Bayleaf, Black Cardamom, Cinnamon, Green Cardamom, Cloves, Green Chilli, Kashmiri Chilli Powder, a little Butter, and a handful of Cashew nuts.
Add a generous amount of Salt and stir everything together.
Cover the pan with a lid and cook over mild flame for about 20-25 minutes until the tomatoes are completely mashed and the cashews are soft.
Turn off the heat and let it cool a bit. Remove the Bayleaf, Black Cardamom, and Cinnamon before grinding.
Blend the mixture until finely blended; no need to strain unless there are chunks.
In a separate pan, add a good amount of Butter and let it melt.
Add chopped Ginger and Green Chilli to the melted Butter and lightly sauté.
Add the Cottage Cheese (Paneer) and lightly cook them.
Sprinkle some Salt and add a little Kashmiri Red Chilli.
Add the blended gravy to the pan carefully to avoid burning the Chilli, and gently mix.
Cook for about 5 minutes over mild flame, adjusting seasoning with Salt as needed.
Turn off the heat and add Cream, mixing lightly.
Add dried Fenugreek leaves powder, crushing it if desired.
Optionally, add sugar if the tomatoes are too sour, but it should not be very sweet.
Plate the Paneer Makhni, carefully lifting the Paneer, pouring some cream over, and garnishing with a fresh sprig of Coriander.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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