Paneer Makhni Recipe - Paneer cubes cooked in basic makhani gravy.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Paneer (cottage cheese)(पनीर),

Cuisine : Punjabi

Course : Main Course_Veg

Paneer Makhni

English: Cottage Cheese
A favourite with the vegetarians, this product made from milk is quite common, especially in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

For more recipes related to Paneer Makhni checkout Paneer Babycorn Balchao , Malai Kofta Curry , Shahi Paneer , Malai Kofta Curry . You can also find more Main Course_Veg recipes like Dry manchurian , Broccoli And Pinenut Kofta, Beetroot Ravioli, Sambhariya Bhinda . Or try out these recipes from Punjabi Cuisine like Matar Mushroom Bharta, Chatpata Sprout Salad, Aam Panna (sweet), Aloo Parantha.

Paneer Makhni Recipe - How to make Paneer Makhni

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Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Paneer (cottage cheese) 200 grams

  • Oil 4 tablespoons

  • Green cardamoms 4

  • Cloves 6

  • Cinnamon 2 inch stick

  • Garlic crushed7-8 cloves

  • Ginger chopped1 1/2 inch piece

  • Green chillies chopped2

  • Fresh tomato puree 3 cups

  • Salt to taste

  • Kashmiri red chilli powder 1 1/2 teaspoons

  • Fresh coriander leaves chopped3 tablespoons

  • Garam masala powder 1 teaspoon

  • Dried fenugreek leaves (kasoori methi) 1 teaspoon

  • Honey 2 tablespoons

  • Skimmed milk 1/4 cup

Method

Step 1

Cut the paneer into two thick slices. Heat two teaspoons oil in a non-stick pan. Add green cardamoms, cloves, cinnamon, garlic and ginger and sauté till fragrant.

Step 2

Add green chillies and continue to sauté. Cook tomato puree in another non-stick pan with salt till it reduces slightly. Add this to the ginger-garlic masala and cook.

Step 3

Heat the remaining oil in a grill pan and place the paneer slices on it. Sprinkle some salt and red chilli powder and grill, turning sides once, till both the sides are golden.

Step 4

Add coriander leaves to the tomato gravy and mix. Add salt, remaining red chilli powder, garam masala powder, kasoori methi and honey and mix well.

Step 5

Once the paneer pieces are well grilled, take them off the pan and cut into cubes. Add these cubes to the gravy and mix. Just before serving add milk and mix. Serve hot with chapatti.

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