Who doesn’t love paneer!! And what if they are quick, easy and yet flavorful like a restaurant style. Paneer makhani is one of the classic North Indian delicacy. Paneer is cooked in a tomato base gravy in butter and fresh cream which adds richness. This gravy is mildly spicy with tinge of sweetness. It can be served with Naan/ roti or any flavored rice.
Paneer – 200 gms
Onion – 1 big
Tomato – 2 big
Green chillis – 2
Kashmiri red chillies – 2
Ginger – 1/2 inch
Garlic – 4-5 cloves
Cumin seeds – 1/2 tsp
Cardamom – 2
Cloves – 2
Bay leaf – 1
Fresh cream – 1/4 cup
Cashews – 8 whole
Step 1: Heat oil in a pressure cooker, add cumin seeds, bay leaf, cloves, cardamom, green chilli, ginger, garlic, dry red chillies and saute for 30 sec. Then add onion and saute for a minute.
Step 2: Add tomato, saute for 2 mins and add cashews and less water. Pressure cook for 2-3 whistles. Release the pressure, remove bay leaf and grind to a smooth paste.
Step 3: Melt butter in a pan in low heat, add the ground paste and saute for 2-3 mins. Add water(1/4 – 1/2 cup) and kasuri methi. Cover lid partially to avoid splatter and cook for 2 mins until butter oozes out.
Step 4: Add paneer, Cover lid and cook for 2 mins. Then add salt, fresh cream and honey to desired taste.
- Kashmiri red chillies gives red colour and are less spicy, If you use the regular ones reduce the quantity by half.
- I always like to add honey to paneer base gravy (You can use sugar instead).
- You may strain the ground paste.
- You can even fry the paneer in butter and add to the gravy.
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