Paneer Makhni (or Paneer Butter Masala) is a famous Indian curry. Funnily, it is known for being the go-to dish amongst Vegetarians in India, in case they aren’t able to decide upon an item to order at a restaurant. Its standard flavor and cant-go-wrong formula makes it an all-time favorite in India.
People of all ages and taste palates love it as It isn’t too spicy nor too sweet. It just hits that spot Bang On!
Served best with some good Butter Naan!
Paneer Makhani
Ingredients
- 200 grams Paneer cubes
- 1 medium Tomato quartered
- 1 medium Onion quartered
- 1 bud Chopped Green chili
- 1 tbsp Garlic and ginger paste
- 1 tsp Kashmiri Red Chilli powder
- 1 tsp Coriander Powder
- ¼ tbsp Turmeric Powder
- 1 tsp Kasuri methi crushed
- ½ tsp Garam Masala
- 1 tbsp Sugar
- ¼ cup Heavy cream
- 3 tbsp Butter
- 3 tbsp Chopped cilantro
- Water as required
- Salt to taste
Instructions
- Heat oil in a non-stick vessel on medium heat, add cumin seeds. Once they splutter, add the chopped onions and ginger garlic paste. Season with salt.
- Once the onions have browned, add the spices and sauté till a fragrant aroma comes.
- Add the tomatoes, close the lid and allow the tomatoes to cook. Add some water, if the tomatoes stick to the bottom of the pan.
- Once the tomatoes are cooked, add the paneer cubes.
- Add garam masala. Allow the paneer to cook for about 10 minutes.
- Add sugar to balance off the taste.
- Switch off the flame and add cream.
- Garnish with some cilantro.
- Serve and Enjoy.
Notes
Please Note:
tsp=Teaspoon
tbsp=Tablespoon
