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Aug 242010
 
paneer makhani

Fresh paneer, puree of tomatoes, yogurt and aromatic spices resulting in a Velvety smooth gravy– paneer makhani or butter paneer. The use of the term ‘makhani’ means buttery ; smooth as butter.  As with all great foods, using fresh ingredients takes this dish many notches up. It’s best to use homemade paneer, for a highly flavorful paneer makhni that makes “melt in the mouth” phrase a reality.

Having said that, there are those of us who want to put a delicious meal on the table and do not necessarily have the time to do it from scratch; so for those of us, we have the ready made packs of paneer. These may not turn out melt in the mouth divine, but are a good substitute, if you follow the tips posted at the end of the recipe.

Plan:

Serves 6

  • 10 oz paneer  [cut into desired shapes – cube, triangle, rectangle – about ½ in thick)
  • 3 C tomatoes ( chopped ; seeds  and skin removed)
  • ¼ C chopped cilantro
  • 1 tsp roasted ground cumin
  • 1 tsp kahmiri red chilli powder or degi mirch powder
  • ½ tsp cumin powder
  • ½ tsp kasuri methi (dry fenugreek leaves)
  • Salt to taste
  • 1 Tbs oil
  • 2 tsp ginger paste
  • ½ tsp garam masala powder
  • ½ cup greek yogurt  [at room temperature and whisked well)

Spl equipment : hand blender

Procedure :

  1. Heat the oil on medium heat and add the ginger paste.
  2. Cook for a half a minute and add the cumin powder, stirring all the while.
  3. Add the tomatoes and the salt. Stir, cover and cook for 5 – 7 minutes on medium heat.
  4. When you see the tomatoes turning mushy, work the hand blender into the tomatoes and make a smooth paste. Add a little water if needed.
  5. Still on medium heat, add the whisked yogurt and keep stirring the mix, until it comes to a boil.
  6. Add in the chilli powder, roasted ground cumin, chopped cilantro and the kasuri methi.
  7. Cook for another 5 minutes. Since there is not much oil in the dish, there won’t be much to separate, but you will see some of it coming to the top.
  8. Add the paneer, cover and switch off the heat. Leave the pan on the heat source. The paneer will cook on the residual heat.

Paneer Makhani with store bought paneer, presoaked in milk

Enjoy!

Tips :

  • For store bought panner  – Cut the paneer in desired shape. Mix half a cup of milk and half a cup of water and boil it. Remove from heat and soak the paneer in this mixture for at least half an hour. Drain the paneer and add it to the tomato masala when ready.
  • If you absolutely MUST, you can use canned tomato paste instead of the tomatoes. It reduces the cooking time. However, with the Cans not being BPA free, I have switched to using fresh tomatoes.
  • Using Greek yogurt or yogurt that is not tangy/sour is important. If you don’t have to watch your waist ;) you can add 1/2 C of half and half or heavy whipping cream  to half a cup of yogurt – It gets richer and creamier!



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  14 Responses to “Paneer Makhani”

Comments (14)
  1. Loved the tip about soaking store bought paneer,in milk! Thanks.

     
  2. This is a favorite at my home now. Thank you for posting this recipe. I never knew how to make paneer taste so wonderful.

     
  3. Trying for the first time! Looks great, but I’m not sure when to add the garam masala? Thanks,

    Steph

     
  4. this is my favorite dish at an indian restaurant. will try to make.

     
  5. Nice and easy recipe. Loved the blog.

     
  6. I tried your tip of soaking store-bought rock-solid paneer in hot milk and was surprised to see how it transformed itself into soft paneer. :) Thank you so much for this wonderful tip! The paneer tasted delicious and didnt turn chewy at all. I won’t hesitate using store bought paneer now onwards.

     
  7. This recipe got me some great compliments. Thanks Ansh for sharing your recipes. A beginner cook like me needs people like you. Thank you my chefstar.

     
  8. Oh this is mouth-drooling recipe and awesome clicks :)))

     

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