Paneer Butter Masala | Paneer Makhani | Paneer Recipes | Gravy Curries | Home Cooking Show
Recipe Information
Paneer Makhani
Cultural Context
Originating from North India, Paneer Makhani is a rich and creamy dish that showcases the versatility of paneer, a fresh cheese. Traditionally served with naan or rice, it reflects the Mughal influence on Indian cuisine, emphasizing luxurious ingredients. Today, it is a favorite in Indian restaurants worldwide and has inspired numerous adaptations, including vegan versions using tofu or cashew cream.
cream
🥗Healthier: coconut milk
💰Cheaper: yogurt
Coconut milk adds creaminess with fewer calories.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta
Tofu is lower in calories and can be more affordable.
Finely chop onions and tomatoes.
Blend khoya with milk to form a smooth paste.
Heat oil in a kadai, add onions, red chilies, tomatoes, and cashews. Saute well.
Add salt and cook until tomatoes are soft and mushy. Turn off the stove.
Cool and blend the cooked ingredients into a smooth paste.
Heat ghee in a kadai, add kashmiri chili powder, then pour in the blended paste.
Stir in garam masala, kasuri methi, and chopped coriander leaves.
Cover and let the mixture simmer on low heat for 10 minutes.
Mix in fresh cream, khoya mixture, and sugar (you can skip if your khoya is sweet). Stir well.
Add water, season with salt, and mix everything well.
Add paneer cubes, cover, and cook for 10 minutes on low flame.
Turn off the stove and serve hot with a dollop of butter.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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