Paneer Makhni

35 mins

Serves 6 people

Author: Rajni Ram

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Paneer or Cottage cheese is a acid set cheese got from cow or buffalo milk. It is a non- aged cheese made by curdling milk, disposing the whey, and collecting the fat, which is paneer. It is a rich source of milk protein. Paneer was introduced to India by the Persian and Afghan rulers in the 16th century, it is said. Paneer is a rich source of Calcium, iron, Mangesium, and also makes one feel full for longer.

Paneer is a savior in many ways than one. Do you agree? You want something easy-paneer to the rescue, or want something special for a get together-paneer to the rescue. Paneer is a regularly stocked item in my fridge. Sometimes I do make Paneer at home also, but that is not very frequent. Makhni gravy is a very subtly flavoured base, and while I have a Dal Makhni on the blog, it is but a must to have a Paneer Makhni or Paneer Makhanwala. A few whole spices make a world of difference in terms of flavour and you get the restaurant effect in the gravy.

In this recipe the idea is to go liberal on the butter to get the perfect taste. In my usual paneer recipes you will find that I would have used either cashewnuts or cream, or even none at all. But this dish has both cream and cashewnuts thus making it special and rich. Something you will want to make for an occasion, or to cook for a loved one.

Since I am a paneer lover you will find many paneer recipes on the blog. Do check them out here– Paneer Khurchan, Palak Paneer, Mava Paneer Curry, Malpua with Gulab jamun mix, Kadai Paneer semi-dry, Matar Paneer, Steamed Paneer Palak Koftas, Kadai Paneer gravy, and more…

Here is the recipe for Paneer Makhanwala

Ingredients

Ingredients to be ground

Cashewnuts 10-12
Cinnamon 1 inch stick
Cardamom/ green elaichi 3 pods
Javithri/mace 1
Garlic 6 cloves
Ginger 1 inch piece
Tomatoes 3 large chopped
Onion 1 large chopped
Water 1 cup

Other Ingredients

Paneer 300 gm cubed
Butter 2 tbsp
Fresh cream 1/2 cup
Bay leaf 1
Sugar 1 tsp
Salt as required
Red chilli powder (regular) 1 tsp
Red chilli powder Kashmiri 1 tsp
Garam Masala powder 1/2 tsp
Kasoori methi 1 tsp
Oil for sauteing

In a pan add all the ingredients mentioned under “ingredients to be ground”, and cook until the onions are transparent and the tomatoes are mushy. Cool and grind to a fine paste.
Now in the same pan, add the butter and let it melt. Add the bay leaf, followed by the ground paste, salt, red chilli powder(both regular and kashmiri), and stir.
Cook on medium heat, stirring every now and then. Cover partially and cook until you see the butter releasing on the sides.
Now pour 1 to 1.5 cups water to dilute the gravy, add the sugar and stir. Now add the cream, and mix well. Drop in the paneer cubes and let the gravy simmer on low flame for 5 minutes or until the gravy thickens.
Finally, add the garam masala powder, and kasoori methi and switch off the flame. Serve hot with Parathas, Pulav, Biryani, Puri or Rotis.

In a pan add all the ingredients mentioned under “ingredients to be ground”, and cook until the onions are transparent and the tomatoes are mushy. Cool and grind to a fine paste. Now in the same pan, add the butter and let it melt. Add the bay leaf, followed by the ground paste, salt, red chilli powder(both regular and kashmiri), and stir. Cook on medium heat, stirring every now and then. Cover partially and cook until you see the butter releasing on the sides. Now pour 1 to 1.5 cups water to dilute the gravy, add the sugar and stir. Now add the cream, and mix well. Drop in the paneer cubes and let the gravy simmer on low flame for 5 minutes or until the gravy thickens. Finally, add the garam masala powder, and kasoori methi and switch off the flame. Serve hot with Parathas, Pulav, Biryani, Puri or Rotis.

Notes:

The key to the perfect restaurant like taste is the butter, as the name suggests. Be liberal with it.
This recipe can be made without onion too. Just skip adding the onions and continue as per directions.
I would suggest serving this dish with a subtle pulav , rice or roti to enjoy the flavours of this dish. As it is mildly flavoured.
While cooking the gravy, the butter releasing from the sides is a key step. Refer step 3, picture 4.

Here’s how I served the Paneer Makhanwala with a Baby Corn pulav

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Paneer Makhni