Introduction:
Paneer Makhanwala is an exquisite North Indian dish that combines the delicate texture of paneer (Indian cottage cheese) with a rich and velvety tomato-based gravy. This culinary masterpiece is a celebration of flavors, offering a perfect harmony between creaminess and aromatic spices. In this article, we'll guide you through the step-by-step process of preparing Paneer Makhanwala, allowing you to bring the essence of this indulgent dish to your home.
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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 Makhanwala 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 Makhanwala 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 Makhanwala Gravy:
Gently fold the sautéed paneer into the simmering Makhanwala 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 Makhanwala 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 Makhanwala is a divine blend of creaminess and spices that is sure to leave your taste buds longing for more. 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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