Paneer Makhani or Paneer Makhanwala is a silken, creamy and smooth gravy with melt-in-your-mouth pieces of cottage cheese. It is a favourite for vegetarians when they order outside. Now you can make it at home and it tastes just like what you get in a restaurant. Follow my easy, step-by-step recipe and earn praise at home.
Paneer Makhani Restaurant Style | Cottage Cheese in a Buttery Gravy
- 250 gm. fresh paneer cottage cheese cut in cubes
- 2 onions chopped
- 1 tbsp. ginger chopped
- 1 tbsp. garlic chopped
- 3 large tomatoes chopped
- 3 green cardamom
- 1-2 small pieces cinnamon
- 3-4 cloves
- 1 bay leaf
- 2 tbsp. butter
- 2-3 tbsp. cashews
- 1 tbsp. kasuri methi
- 2 tbsp. cream optional
- 1/2 tsp. sugar
- 1 tsp. garam masala
- 1 tsp. chilli powder optional
- 1 tbsp. deggi mirch for colour
- 1 tsp. coriander powder
- Salt as per taste
Melt butter in a pan.
Add cloves, cinnamon, bay leaf and cardamom and fry for a minute.
Now add chopped onions and ginger-garlic paste and fry on medium heat for about 5-7 minutes till the onions are golden brown.
Add tomatoes and cashews and fry for another 8 minutes or till tomatoes are mushy.
Turn off the gas and cool down.
Now blend to a thick paste.
Heat the pan again and pour this thick gravy into it.
Stir it constantly on low heat. The gravy has the tendency to sputter so you can cover the pan half way.
Continue to stir for about 10-15 minutes till the gravy becomes glossy. This shows that it is well cooked.
Now add the coriander powder, garam masala, both kinds of chilly powder, sugar and salt. Add about a cup of water to make a thick gravy. Stir and taste. Adjust seasoning.
Add the paneer cubes in . Don't cook for more than 2-3 minutes now. Crush kasuri methi and add to the gravy.
Switch off the gas. Add a swirl of cream and mix well. This enhances the creamy texture of the gravy.
Serve hot with rotis, naan or rice
Don't overcook the paneer or it becomes stringy. Just cook it a little so that it is soft and delicious.
You can use this makhani gravy and substitute paneer with grilled or tandoori chicken or seafood.
This is a mildly spicy gravy with a hint of sweet. If you want it spicier, adjust chilly powder as per taste.
Deggi Mirch gives a beautiful red colour to the gravy.
The gravy must be completely smooth so blend it well.
This is a really easy and tasty paneer makhani recipe. It is high on Calories due to the use of rich ingredients hence make it an indulgence only once in a while. My family loves this recipe.
Do tag #rachnacooks if you make this and share pictures. I would love to know if you tried out this easy recipe.
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