This one is again a Paneer dish added to the series of Paneer recipes on my blog. As I have been mentioning in my Paneer recipes that I love to eat each Paneer-Curry that is spicy, creamy with thick flavorful gravy. Paneer Makhani or Paneer Butter Masala is one such Paneer Curry that has sinfully awesome flavor that melts in mouth. Paneer Makhani or Paneer Butter Masala is self explanatory in itself about the flavorsome composition of recipe. Yes, it is the dish prepared with Paneer (cottage cheese) in Spicy, buttery-creamy gravy.
Paneer Makhani to sadde Punjab di dish hai (is our Panjabi cuisine) and Panjabiyan nu diet viet di koi fikra nai hondi, sanu to swad nu matlab honda( Punjabi-s don’t worry about diet and calories, for us taste matters most). Most of the Punjabi-s will give answer something like this if any one will talk about calories and diet w.r.t. Paneer Makhani.
Paneer Makhni and Shahi Paneer has got similarities but not exactly same. Paneer Makhni being a Panjabi dish is very hot spicy at the same time rich creamy and buttery while Shahi Paneer is a North Indian cuisine including Punjab but due to a royal indulgence and large quantity of cashew paste used makes it a little bit milder in flavor than Paneer Makhani/Paneer Butter Masala.
Paneer Makhani has few significant ingredients that form its flavorful backbone for flavorful gravy base and the first is tomato puree, fresh cream, butter and spices are obvious. So when most of the things are clear about Paneer Makhani, let’s check out whole recipe of it-
Time Taken- 30 min
Category- Main-Course (Curry)
Paneer (Cottage-Cheese) – 300g (cubed/batons)
Tomato Puree- of 3 medium
Tomato ketchup- 1 tbsp
Black Peppercorns- 8-10
Cinnamon stick- 1” torn in 2
Onions-2 (finely chopped)
Garlic Paste-1 tbsp
Ginger Paste-1 tbsp
Kashmiri Red Chilli Powder- 1 tsp
Red Chilli Powder- 1½ tsp
Coriander Powder- 2 tsp
Garam Masala Powder-1/2 tsp
Cumin Powder-1 tsp
Butter- 2 tbsp+ 15g cube
Fresh Cream- 30-35 ml
Salt- to taste
Steps to follow-
- Heat 2 tbsp of butter in deep vessel; add all whole spices i.e. black cardamoms, cloves, green cardamoms, black peppercorns, cinnamon sticks and sauté until nice aroma starts coming.
- Add chopped onions and sauté till they caramelize.
- Add in ginger paste and garlic paste and sauté further for few minutes.
- Put in whole tomato puree and ketchup followed by powdered spices i.e. red chilli powder, kashmiri chilli powder, turmeric, coriander powder, garam masala powder, and cumin powder with some salt as per taste. Stir cook until raw smell goes off and tomato puree-spices mixture acquires bright red color.
- Now add water stock/ vegetable stock about 2cups and cook lid closed.
- When gravy mixture starts boiling, add cottage cheese cubes and give a nice stir.
- Finally add fresh cream and about 15-20 g of butter cube. Cook closed just for few minutes so that paneer cubes absorb the gravy flavor.
- Turn off flame and take out in a serving bowl. Serve garnished with a butter speck and coriander leaves. Enjoy with Naans or tandoori roti; it will taste nice with pulav also.
1. While cooking, my hands just got generous for adding fresh cream that’s why its texture became orangish red yet equally tempting and delicious in flavor. But the quantity quoted a little bit lesser than what I used, that will give you just right bright red texture with same rich thick gravy.