Punjabi style paneer makhani recipe | paneer makhani recipe | restaurant style paneer makhani |
by Tarla Dalal
- ગુજરાતી માં વાંચો (Paneer Makhani Recipe in Gujarati)
Added to 1957 cookbooks
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Punjabi style paneer makhani | paneer makhani recipe | restaurant style paneer makhani | with amazing 29 images.
paneer makhani recipe is a favourite with most people while eating out at any Punjabi restaurant! paneer makhani as the name suggests is a very rich subzi from the lap of Punjab and known as Punjabi style paneer makhani. This is a creamy gravy Punjabi style paneer makhani where paneer is cooked in tomato gravy.
Punjabi style paneer makhani uses one of Punjabi cuisines most loved ingredients butter. In traditional Punjabi houses, the women folk make pure white butter from thick creamy milk. Paneer makhani is a sweet and creamy paneer based gravy dish, which falls under the category of main course dishes.
As the name suggests, the gravy and paneer is cooked in butter. Punjabi style paneer makhani is a famous gravy dish, and is part of restaurant menus all over India and we have shown you how to make restaurant style paneer makhani . 5 out of 10 families definitely order restaurant style paneer makhani when out for a meal at a restaurant, so we have got you the recipe of restaurant style panner makhani at home.
Soft paneer chunks are dunked into a rich tomato based gravy, a must try for all paneer lovers! Serve restaurant style paneer makhani with rotis or parathas.
Enjoy Punjabi style paneer makhani | paneer makhani recipe | restaurant style paneer makhani | with detailed step by step photos.
- For the paneer makhani gravy
- Combine all the ingredients along with 1½ cups of water in a deep kadhai and boil on a high flame for 10 to 15 minutes or till the tomatoes are soft, while stirring occasionally.
- Cool and blend in a mixer to a smooth mixture. Keep aside.
- To make paneer makhani recipe, heat the butter in a deep kadhai, add the garlic paste and sauté on a medium flame for a few seconds.
- Add the cinnamon, cloves, cardamom and bayleaves and sauté on a medium flame for a few more seconds.
- Add the dried fenugreek leaves, garam masala, tomato purée, prepared gravy and salt, mix gently and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.
- Add the curds, mix well and cook on a medium flame for 1 more minute.
- Add the sugar, ¼ cup of water, paneer and cream, mix well and cook on a medium flame for another 2 minutes.
- Serve the paneer makhani hot garnished with fresh cream.
Paneer Makhani Video by Tarla Dalal
Paneer Makhani Recipe recipe with step by step photos
Paneer is the most commonly consumed source of protein for vegetarians. Due to it’s bland flavour and ability to absorb any flavour, it becomes a versatile ingredient. It is widely used in making a myriad of Punjabi subzis and becomes the top most selling item in most Indian vegetarian restaurants. Here are some more Paneer Recipes that you’ll love:
To prepare Punjabi makhani gravy for delicious paneer makhani sabzi, in a deep non-stick pan, take tomatoes. Make use of red ripe tomatoes to get a naturally bright red colored gravy. Also, fresh tomatoes are less sour.
Add cashew nuts. Peanuts, almonds and pine nuts work particularly well as substitute. If you are looking for a nut-free solution then use watermelon seeds or sunflower seeds. If you are allergic to nuts and seeds, silken tofu, young coconut flesh are some other alternatives, but they surely will affect the texture of the gravy.
Add Kashmiri red chillies. We have removed the stalk and broken them into pieces before adding. They will enhance the colour of our restaurant style paneer makhani.
Pour 1½ cups of water.
Boil on a high flame for 10 to 15 minutes or till the tomatoes are soft, while stirring occasionally.
Cool and transfer this to a mixer jar.
Blend to a smooth paste and keep aside.
To make makhani paneer, heat the butter in a deep kadhai.
Once the butter melts, add the garlic paste and sauté on a medium flame for a few seconds.
Add the cinnamon.
Add bay leaves and sauté on a medium flame for a few more seconds. If you are making this for kids or for a party, also wrap the whole spices in a muslin cloth and add them to the pan. Once the gravy is cooked, remove the masala potli out.
Add the dried fenugreek leaves.
Add garam masala. We have used freshly blended homemade Punjabi garam masala for this Paneer Makhani recipe.
Add tomato puree.
Add the prepared gravy and salt.
Mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.
Add the curd. This is optional and you can make use of fresh cream instead.
Mix well and cook on a medium flame for 1 more minute.
Add the sugar. This will balance out the sourness from tomato and curd if any.
Add ¼ cup of water to adjust the consistency.
Add paneer. Making paneer at home is very easy and requires only two ingredients – milk and acid. Here is a detailed recipe with step by step photos You can also add store bought fresh paneer from a local dairy or frozen paneer. If making use of frozen cottage cheese which is firm, submerge it in hot water for 15 minutes before adding to the gravy. This improves the texture of frozen paneer.
Add cream. It provides a rich texture to the Paneer Makhani recipe.
Mix gently and cook on a medium flame for another 2 minutes.
Remove the paneer makhani subzi in serving bowls, garnish with fresh cream.
Enjoy the paneer butter masala hot with some naan, tandoori roti or lachha paratha.
Nutrient values (Abbrv) per serving
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