Saturday, 4 January 2014

Paneer Makhani

Paneer Makhani 

Paneer Makhani is a rich dish made with Loads of Butter, Cashew etc. As I did not want to have loads of Butter, I have added Cashew Coconut paste to give the rich and creamy texture and omitted butter completely.


Onion - 1 (Big, roughly Chopped)
Tomato - 1 (Medium, Roughly Chopped)
Ginger - 1/2 inch
Garlic - 8 Pods
Red Chilly powder - 1 Tablespoon
Garam Masala - 1/2 teaspoon
Cumin Powder - 1/2 Teaspoon
Corinader Powder - 1/2 teaspoon
Paneer - 1 Cup (200 grams cut into cubes)
Coconut - 2 Tablespoon (Grated)
Cashewnuts - 8 pieces
Salt and oil/Butter


Soak the Paneer in warm water. I do not prefer to roast my Paneer as it makes the Paneer hard and rubbery.

If I make it at home then I do not soak them in warm water, however if it is store bought, w need to soak it in warm water.

In a Pan, warm a tablespoon of oil and saute the onion. once the onion is cooked, add the tomato and cook till it is mushy.

Then add the Ginger, Garlic, Red chilly powder, garam masala, cumin powder, coriander powder and saute for 5- 6 minutes.

If you think your mixture may burn, there is no harm in sprinkling some water.

After the mixture is cooked, bring it to room temperature and blend it to a paste using a mixer or blender.

Meanwhile, Add the coconut and Cashew in another blender and grind them into a smooth paste.

Now in a pan, take a tablespoon of oil and add this mixture and cook till all the Raw flavour is gone.

Now add the Coconut - Cashew paste and saute for 3-4 minutes on a low flame.

Drain the paneer and add the Paneer to the mixture in the stove and saute for 2-3 minutes. Do not over do this as the Paneer may crumble.

Serve with Vegetable Biriyani or Jeera Pulao.


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