Paneer Makhani is yummy tomato-based gravy from Punjab. It is tasty with lots of butter, goes well with naan, roti, kulcha, etc., It is similar to paneer butter masala, we need to add more butter than paneer butter masala and it is red and tangy because of high quality ripe red tomatoes and to get tasty paneer makhani. Punjabis used to make makhani with fresh homemade butter, it makes the dish so delicious, now its become popular almost all over the world.
Notes
- Some other important points to be noted are, I have added onion for solid texture, you can skip the onion if you wish.
- I added milk to make it rich and creamy, you can also add water.
- If your tomatoes are not tangy, you can also add 2 or 3 tsp of sour curd.
- You can replace the paneer with vegetables to make vegetable makhani.
Other Varieties – Paneer gravy, Paneer Tikka, Spicy Paneer Fry, Shahi Paneer, Paneer Butter Masala, Vegetable Salna, Salna for Parotta, Restaurant Style Salna, Vegetable Kurma, Mixed vegetable kurma, Tomato Kurma Recipe, Cauliflower kurma
Ingredients
- Tomatoes – 2
- Onion – 1
- Ginger garlic paste – 1 tsp
- Chili powder – 1 tsp
- Turmeric powder – 1/4 tsp
- Garam masala powder – 1/2 tsp
- Butter – 5 tsp
- Red chilli powder – 1/2 tsp
- Fennel seeds – 1/2 tsp
- Paneer – 150 grams
- Milk – 1/4 cup
- Crushed methi leaves – to sprinkle
- Salt as needed
Method
Step by Step Pictures
1. Heat 1 tsp of butter in a pan, add paneer pieces.
2. Cook till slightly golden colour both sides, and keep it aside.
3. Cut onion, wash and cut tomatoes. Keep ginger garlic paste, chilli powder, garam masala powder, turmeric powder and salt ready.
4. Add everything to a mixer jar.
5. Grind it as a coarse paste without adding water.
6. Heat 1 tsp of butter in a pan.
7. Add the red chilli powder and mix well.
8. Add fennel seeds and cook for a minute.
9. Add the ground mixture.
10. Cook on medium flame.
11. Cook until the water is observed.
12. Now add warm milk.
13. Combine well.
14. Add the remaining 3 tsp of butter.
15. Once the butter is melted add panner.
16. Cook for a minute, sprinkle some dried methi leaves.
17. Serve hot with roti or naan.
