Paneer Makhani, also known as Paneer Butter Masala, is a popular North Indian dish that is rich, creamy, and bursting with flavors. Here’s a simple recipe for cooking it at home:
Ingredients:
- 250 grams paneer (Indian cottage cheese), cut into cubes
- 2 tablespoons butter
- 1 tablespoon oil
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped or pureed
- 1 tablespoon ginger-garlic paste
- 1 green chili, finely chopped (optional)
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- 1/2 cup fresh cream
- Salt to taste
- Chopped coriander leaves for garnish
Instructions:
- Heat oil and butter together in a pan or kadhai over medium heat.
- Once the butter melts, add finely chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and chopped green chili (if using), and sauté for another couple of minutes until the raw smell disappears.
- Add chopped tomatoes or tomato puree to the pan. Cook until the tomatoes are soft and the oil starts separating from the mixture.
- Now, add red chili powder, coriander powder, turmeric powder, and salt. Mix well and cook for a minute.
- Add the paneer cubes to the masala mixture and gently stir to coat the paneer with the spices. Let it cook for a few minutes.
- Add fresh cream to the mixture and mix well. Adjust the consistency of the gravy by adding water if necessary.
- Crush the dried fenugreek leaves (kasuri methi) between your palms and add them to the gravy along with garam masala. Mix well.
- Let the gravy simmer for 5-10 minutes on low heat, allowing the flavors to blend well together.
- Once the gravy reaches your desired consistency and the paneer is soft and well-coated with the sauce, turn off the heat.
- Garnish with freshly chopped coriander leaves.
Your delicious Paneer Makhani is ready to be served! Enjoy it hot with naan, roti, or rice.