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Paneer Makhani Recipe Spicy with popular Punjabi vegetable

Paneer Makhani Recipe Spicy with popular Punjabi vegetable 

Paneer Makhani

Paneer Makhani Recipe: Spicy Paneer Makhani is a popular Punjabi vegetable which is definitely visible in any Punjabi Dhaba or restaurant menu. To make it, the soft cheese pieces are cooked in a spicy and creamy gravy of tomatoes, cashews, onions, cream, and butter (butter). 

This recipe explains how to make vegetables in the traditional Mughlai way. Serve it with plain paratha and boondi ka raita for lunch or dinner.
  • Spicy Paneer Makhani
  • Pre-Preparation Time: 10 minutes
  • Cook time: 20 minutes
  • For how many people: 4

Material needs to make Paneer Makhani Recipe:

  • 250 grams cottage cheese, sliced into 1-inch pieces
  • A small piece of bay leaf
  • 1-inch piece of cinnamon
  • 2 green cardamom
  • 1/2 tsp cumin seeds
  • 1 large onion, sliced
  • 5-6 cloves of garlic, chopped
  • 8 cashew nuts
  • 3 medium tomatoes, chopped
  • 2 dry Kashmiri red chilies (or 1 normal dry red chili), seeds removed
  • 1/2 tsp Kasuri Methi
  • 1 tsp red chili powder
  • 1/2 tsp Garlic Garlic (or paste), optional
  • 1 tsp sugar
  • salt to taste
  • 3 tablespoons butter (or oil)
  • 3 tablespoons fresh cream
  • 5 tablespoons + 1 cup water

Method of making Paneer Makhani Recipe:

  1. Heat 2-tablespoon butter in a pan on medium heat. Add bay leaves, cinnamon, cardamom, and cumin. Fry for 30 seconds. Add chopped onion, garlic, and cashews.
  2. Fry the onion till it turns light pink in color.
  3. Add chopped tomatoes, dry Kashmiri red chili, and salt. Fry for 4-5 minutes.
  4. Add kasoori methi (dried fenugreek leaves) and 3 tablespoons water.
  5. Let the tomatoes cook till it starts to soften, it will take about 2-3 minutes.
  6. Turn off the gas. Allow the mixture to cool for a while. Pour it into the jar of the mixer grinder and puree it. If necessary, the puree can be added 2-3 tablespoons of water.
  7. Heat 1 tbsp of butter in the same pan on medium heat. Add 1/2 tsp grated garlic (or garlic paste) and 1 tsp red chili powder.
  8. Mix well and add the prepared puree.
  9. Stir continuously with the butter and cook until the butter starts to escape. It will take about 3-4 minutes.
  10. Add 1 cup of water and 1 tsp of sugar. Mix well with the ladle.
  11. When the gravy starts splattering, cover it with a lid and let it cook for 3-4 minutes. Keep stirring occasionally in between to prevent it from sticking.
  12. Remove the lid. Taste the gravy and if necessary add salt and sugar as per your taste. Add chopped cottage cheese.
  13. Mix well and cook for 2 minutes. Add 3 tablespoons of fresh cream.
  14. Mix well and turn off the gas. Garnish with chopped coriander leaves. Paneer makhani curry is ready to be served.
Paneer Makhani

Suggestions and Variations of Paneer Makhani Recipe:

  1. Dry Kashmiri red chilies have been used to bring a deep red color without making the gravy too spicy. If it is not available, you can use any kind of dry red chili (or 1/2 tsp red chili powder). Kashmiri red chili is less spicy in taste, if you are using any other type of dry red chili then reduce its quantity or else the vegetable will become pungent.
  2. Soak the frozen cheese cubes in hot water for 15 minutes before using, and then remove from the water and add to the gravy.
  3. To make it spicier, increase the amount of garlic and dry red chilies.
  4. Cashew nut makes the gravy thick and creamy. If it is not available, you can use almonds or white poppy seeds instead.
  5. Butter adds four moons to the taste of this paneer vegetable, however, you can also use oil in its place if you wish.

Taste: Spicy and Crusty
Methods of serving: Mughlai Paneer Makhani like Indian bread
Serve with Lacha Paratha, Paneer Biryani, or Paneer Fried Rice. It can also be served with various types of rice like cumin rice, pea casserole.

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