paneer makhani recipe | paneer makhanwala recipe | paneer makhani masala

paneer makhani recipe | paneer makhanwala recipe | paneer makhani masala with detailed photo and video recipe. an extremely popular and perhaps one of the creamiest and tasty paneer curry recipes made with butter, onion and tomatoes. it is basically a far cousin of the paneer butter masala with fewer onions and garlic flavour in it. moreover, compared to other paneer curries, it has a smoother and silky texture to it and thus making it one of the premium north indian curries.

paneer makhani recipe | paneer makhanwala recipe | paneer makhani masala with step by step photo and video recipe. north indian or paneer curries are known for it rich and creamy taste it has to offer. these are generally prepared with a combination of tomatoes and onions, but it gets a different texture and consistency with the way it is used. this is one such classic example of paneer makhani recipe where tomatoes and onion is boiled and ground to form a gravy base.

well, there has always been a heated argument between the types of paneer curries and their subtle variation between them. basically, each paneer curry is prepared slightly different to the other with a slight variation in the way these ingredients are used. this internally, help to get a different texture and consistency of the gravy. as matter of fact, this recipe of paneer makhanwala has striking similarities with the shahi paneer. yet in shahi paneer tomatoes are not used and onion, ginger and cashews are cooked via boiling and then ground to smooth paste. most commonly, the onion and tomatoes are fried and tossed which is later either ground or mixed with paneer to form the gravy. with this method, the gravy becomes thick and rough as compared to the smooth consistency of this recipe. i am not weighing on either of these curry types as i personally like both ways.

furthermore, some more additional tips, suggestions and variants to the paneer makhani recipe. firstly, as the recipe name suggests, it is prepared and loaded with a generous amount of butter. do not compromise on the quantity of butter this is for health reasons. if you are looking for a healthy alternative, try some other recipe. secondly, the paneer cubes have to be fresh and juicy for this recipe. fresh paneer helps to absorb the flavour and spices into it when it is added to the gravy base. lastly, you can follow the same steps and recipe to prepare a meat-based makhani recipe. perhaps, you may need to marinate chicken or mutton with yoghurt and spices before it is added to the makhani gravy.

finally, i request you to check my other related paneer recipes collection with this post on paneer makhani recipe. it mainly includes my other related recipes like paneer butter masala, lunch thali, paneer tikka masala, shahi paratha, paneer bhurji gravy – dhaba style, paneer masala dhaba style, kadai paneer, paneer tikka frankie, suji roll, homemade paneer – 2 ways. further to these i would also like to add some more additional recipe categories like,

paneer makhani video recipe:

recipe card for paneer makhanwala recipe:

how to make paneer makhani with step by step photo:

1. firstly, to prepare onion tomato base, in a pan take 1 onion, 3 tomato and 2 tbsp cashew.
2. add 1 bay leaf, 3 pods cardamom, 3 cloves, 1 inch cinnamon and 1 tsp ginger garlic paste.
3. also, add 1 tsp butter and 2 cup water.
4. mix well, cover and boil for 10 minutes or until everything are cooked well.
5. remove the bay leaf and cool completely before grinding to smooth paste. keep aside.
6. in a large kadai heat 2 tbsp butter, 2 tbsp oil and fry 15 cubes paneer.
7. once the paneer turns light golden, keep aside.
8. in the same oil, add 1 tsp cumin, 1 chilli and 1 inch ginger. saute on low flame until the spices turn aromatic.
9. keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder and ¼ tsp garam masala.
10. saute on low flame until the spices turn aromatic.
11. pour in a prepared onion tomato base and mix well. keep mixing until the oil separates.
12. also, add 2 tbsp cream and ¾ tsp salt. mix well.
13. cover and boil for 5 minutes or until the base is cooked well.
14. add in fried paneer, 1 tsp kasuri methi and 2 tbsp coriander. mix well.
15. finally. enjoy paneer makhani with roti or rice.

notes:

• firstly, adding a generous amount of butter makes curry rich and tasty.
• also, if the tomatoes are sour, make sure to add ½ tsp sugar or honey.
• additionally, do not overcook the paneer, as it turns hard and rubbery.
• finally, paneer makhani recipe tastes great when prepared slightly creamy and less spicy.