Introduction:
Paneer Makhani, also known as Paneer Butter Masala, is a classic North Indian dish that brings together the richness of paneer (Indian cottage cheese) with a luscious and flavorful tomato-based gravy. This creamy delight is a favorite in Indian cuisine, loved for its velvety texture and aromatic spices. In this article, we'll guide you through the step-by-step process of preparing Paneer Makhani, allowing you to recreate this restaurant-style dish in the comfort of your own kitchen.
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Ingredients:
For the Paneer Marinade:
250g paneer, cubed
1 cup yogurt
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
Salt to taste
For the Makhani Gravy:
2 tablespoons butter
1 cup onions, finely chopped
1 cup tomatoes, pureed
1/4 cup cashews, soaked in warm water
1/4 cup fresh cream
1 tablespoon sugar
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
Salt to taste
For Tempering:
1 tablespoon butter
1 teaspoon cumin seeds
2-3 green cardamom pods
2-3 cloves
1-inch cinnamon stick
1 bay leaf
Garnish: Fresh coriander leaves, chopped
Instructions:
Marinating the Paneer:
In a bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt.
Add paneer cubes to the marinade, ensuring they are well-coated. Allow them to marinate for at least 30 minutes.
Preparing the Makhani Gravy:
In a blender, combine soaked cashews with a little water and blend into a smooth paste.
Heat butter in a pan over medium heat. Add the chopped onions and sauté until they become golden brown.
Stir in the tomato puree and cook until the oil separates from the mixture.
Add the cashew paste, fresh cream, sugar, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well.
Allow the gravy to simmer for 10-15 minutes until it thickens and the flavors meld.
Cooking the Marinated Paneer:
In a separate pan, heat butter for tempering. Add cumin seeds, green cardamom pods, cloves, cinnamon stick, and bay leaf. Let them release their aroma.
Add the marinated paneer cubes and sauté until they turn golden brown.
Combining Paneer with Makhani Gravy:
Gently fold the sautéed paneer into the simmering Makhani gravy, ensuring each piece is coated in the velvety mixture.
Simmer for an additional 5-7 minutes to allow the paneer to absorb the rich flavors of the gravy.
Garnishing and Serving:
Garnish with freshly chopped coriander leaves.
Serve hot with naan, roti, or steamed basmati rice.
Serving Suggestions:
Pair Paneer Makhani with a side of cucumber raita or garlic naan for a delightful combination.
Enjoy this creamy delight as the centerpiece of your dinner table during festive occasions.
Paneer Makhani is a timeless favorite, celebrated for its creamy texture and harmonious blend of spices. Share this restaurant-style recipe with family and friends, and experience the joy of savoring an authentic taste of Indian cuisine at home.
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