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Mar 16, 2013







Paneer Makhani is one of the famous gravies of North Indian cuisine. The soft paneer and creamy delicious gravy pairs well with any Indian flat breads such as Naan, Kulcha, Roti or even simple Pulavs.


    500g paneer (cottage cheese)
    1kg red tomatoes
    1 onion (chopped)
    3 tbsp cashew nuts
    6-7 cardamoms
    2 maces
    1 tsp kasoori methi (fenugreek leaves)
    1 tsp kalonji (nigella seeds)
    2 tbsp butter
    Coriander and green chillies for garnishing
    1 tsp garam masala (spice mixture)
    11/2 tsp red chillie powder
    2 tbsp ketchup
    11/4 tsp salt (as per taste)
    3 tbsp garlic-ginger paste
    200ml fresh cream


Pour 2 glasses of water in a pan
Cut the tomatoes in two halves and put them in the pan
Add the onions
Add the cashews
Add the mace
Add the green chillies
Boil all the ingredients together
Allow the mix to cool down
Tip: The ingredients can also be pressure cooked. Add 1 glass of water and give it 1 whistle
Tip: You can also cook the ingredients in an open vessel. Add roughly 1 and a 1/2-2 glasses of water
After you have finished pureeing the tomatoes, sieve the whole mixture
Sieving gives the mixture a smooth silky texture
For better results, add some more water
Add butter in a pan
Tip: Butter and cream are important ingredients that set this paneer recipe apart. Use both these ingredients according to your judgement
Add the garlic-ginger paste
Cook the garlic-ginger paste in the butter for about 2-3 minutes
Add the tomato gravy
Stir the mix well
Add salt once the mixture turns silky smooth
Add the red chilli powder
Tip: While adding salt make sure that the quantity is not excess
After adding all the ingredients, cook the gravy for 7 minutes for it to become more silky in texture
As the gravy comes to a nice boil, add the tomato ketchup
Tip:  Instead of ketchup, you can also use 2 tbsp of honey
Add the garam masala
Add the kasoori methi
Stir the mixture well
The gravy is ready now. Just add in the paneer
Add the fresh cream
Stir the mix well
Sprinkle the gravy with some coriander leaves
Give it a quick boil and shut the gas immediately
For Kalonji tadka:
Heat butter in a small pan
Add the Kalonji seeds
Give it a quick stir
Pour it on the gravy
Add the cardamom
Paneer Makhani is ready to be served






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