- Dish type
- Main course
- Chickpea curry
Serve this tasty Indian paneer makhani dish over rice or with naan. Feel free to add fresh herbs such as chopped coriander or substitute the paneer for tofu.
3 people made this
- 1 tablespoon olive oil
- 1/4 red onion, chopped
- 1 tablespoon butter
- 1 lemon, sliced into rounds
- 1 (2.5cm) piece fresh root ginger, grated
- 2 teaspoons garam masala
- 2 teaspoons chilli powder
- 2 teaspoons ground cumin
- 230ml single cream
- 60g natural yoghurt
- 3 1/2 tablespoons tomato puree
- 1 tablespoon olive oil
- 170g paneer, cut into 1.25cm cubes
- 450g tinned chickpeas, drained
- salt and ground black pepper to taste
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir red onion in the hot oil until fragrant, about 1 minute. Add butter, lemon, ginger, garam masala, chilli powder, and cumin; stir to coat, about 1 minute.
- Stir cream, yoghurt, and tomato puree into onion mixture and cook until well mixed and smooth, about 5 minutes.
- Heat 1 tablespoon olive oil in a separate frying pan over low heat. Pan-fry paneer in the hot oil until slightly brown, about 5 minutes per side. Mix cooked paneer and chickpeas into the spiced cream sauce. Simmer until heated through, about 10 minutes.
Reviews & ratingsAverage global rating:(14)
Reviews in English (11)
This is my first time cooking Indian food. I made homemade paneer last night. I chose this recipe to use the paneer. I was really impressed with how fresh and delicious this recipe is. The ginger and lemon make it very special. I also like that it didn't need salt. I substituted whole milk for half and half. It was still very delicious. I plan to make this again soon! Note: I've made this two more times since my initial review. It's become one of our favorite recipes. I can't eat half and half in more than very small quantities. (Oddly something in it hurts my stomach.) For this recipe the solution that I've devised is using skim milk or water to make the gravy. At the end I add a small amount of Nestle Media Crema (shelf stable cream that is inexpensive and packaged in small quantities). It tasted good with milk but is much better with even a small amount of cream.-30 Nov 2012
Awesome recipe! It's very rich, but you'll never forget how delicious it is. I doubled the recipe because I knew it wouldn't last long and it didn't. I also added a can of chick peas/garbanzo beans for added nutrition and protein.-08 Feb 2013
This recipe was excellent. However, it would benefit from a few little additions. 2 teaspoons of coriander powder, 1/2 teaspoon cinnamon, dash of nutmeg, 1/4 teaspoon of dried Kastoori methi leaves, 1 teaspoon poppy seeds and two green chillies (mirchi). After you heat up the oil (I used canola) add one teaspoon of poppy seeds and two chopped green mirchi with the seeds and as that begins to pop add the onion. I added the other ingredients as the recipe recommended along with my additions and then instead of half and half milk and yogurt I used fat free sour cream about half a cup and bit more tomato paste. Adding one cup of water to simmer will also make the tomato cream base less thick once the paneer has been added.-14 Oct 2013
- ¼ cup chopped onion
- 1 teaspoon vegetable oil
- ½ teaspoon butter
- 1 teaspoon ginger-garlic paste
- ¼ cup tomato puree
- ½ teaspoon chile powder
- 1 pinch turmeric powder (haldi)
- ¾ cup milk
- ½ cup cubed paneer (Indian cheese curd)
- 1 teaspoon white sugar
- 1 teaspoon dried fenugreek leaves (kasoori methi)
- salt to taste
Bring a small saucepan of water to a boil over medium heat. Add chopped onion cook until soft, 4 to 5 minutes. Drain and allow onion to cool completely. Transfer to a blender and puree until smooth.
Heat oil and butter in a saucepan over medium heat. Add onion puree and ginger-garlic paste cook and stir until fragrant, 3 to 4 minutes. Stir in tomato puree, chile powder, and turmeric cook until oil separates from the mixture, about 5 minutes. Add milk, paneer, sugar, fenugreek, and salt. Simmer until flavors combine, 2 to 3 minutes.
PANEER MAKHANI RECIPE – Indian Cottage Cheese Gravy – Paneer Recipes
PANEER MAKHANI RECIPE / PANEER MAKHANWALA RECIPE / PANEER BUTTER MASALA RECIPE / HOW TO MAKE PANEER MAKHANI? / PANEER RECIPES / VEGETARIAN GRAVIES / NOTH INDIAN GRAVY RECIPES / VEGETARIAN RECIPES / BUTTER MASALA RECIPE / PUNJABI RECIPES / RESTAURANT STYLE PANEER MAKHANI RECIPE / PUNJABI STYLE PANEER MASALA RECIPE / INDIAN COTTAGE CHEESE GRAVY RECIPE / PANEER CURRY RECIPE
PANEER MAKHANI / PANEER MAKHANWALA a North Indian dish made with Paneer (Indian cottage cheese) cooked in rich creamy tomato gravy called Makhani ( something cooked and sauteed in butter or thick cream). This dish has got million variations and is similar to Paneer butter masala or makhanwala…., recipe shared here is a simple Punjabi home style preparation which can match the restaurant style. Makhani is a rich kind of Punjabi subzi dish where its literally smothered with homemade butter and the only difference that I saw is they don’t use any garlic in this recipe and makhani style preparation always excludes garlic and includes fresh ginger & fenugreek. This is something I heard from a friend of mine and did follow her instructions in preparing this gravy. It makes a scrumptious side for chapati/ roti / phulkas and with any kind of mild rich dishes, must try for all Paneer lovers!
|Paneer||1 cup ( or 15 pieces cubed)|
|Onion||1 cup (chopped or 1 medium size)|
|Tomato Puree||2 cups|
|Ginger||1 Tablespoon (finely chopped)|
|Kasure Methi (Dry fenugreek leaves)||2 Teaspoons|
|Cumin seeds||1 Teaspoon|
|Cardamom||3 (green type, finely powdered)|
|Cinnamon||1 ( one inch stick)|
|Fenugreek seeds||1/2 Teaspoon|
|Red Chili Powder (Kashmiri type)||3 Teaspoons|
|Red Chili powder (spicy type)||1 Teaspoon|
|Salt||1 Teaspoon or to taste|
|Fresh cream||1/2 cup (or use Half & Half / or use whole full fat milk|
|Garam masala powder||1/4 Teaspoon (optional)|
Heat oil and butter in a sauce pan and fry the cubed Paneer pieces until they turn slightly golden. Remove them from the pan and soak them in little warm warm to keep them moist. (If you want to skip frying paneer then soak the fresh paneer warm water to keep them moist and soft until ready to use)
In the same oil add cinnamon, clove, cumin seeds, fenugreek seeds and bay leaves and toast them for few seconds. Then saute the chopped onions and ginger until they turn golden. Now add the pureed tomatoes along with Kashmiri Red chilli powder, plain red chili powder, garam masala, kasturi methi, crushed or powdered cardamon, sugar and salt. Close with a lid and cook on low flame for 5 minutes. (If your puree in very thick then add 1/4 cup water) Once the masala thick then add half & half cream and fried paneer cubes and let cook for 3 to 4 minutes until the oil separates. Garnish with little kasturi methi leaves and serve hot with roti /phulkas / naan!
Paneer Makhani Recipe
Punjabi style paneer makhani | paneer makhani recipe | restaurant style paneer makhani | with amazing 29 images.
paneer makhani recipe is a favourite with most people while eating out at any Punjabi restaurant! paneer makhani as the name suggests is a very rich subzi from the lap of Punjab and known as Punjabi style paneer makhani . This is a creamy gravy Punjabi style paneer makhani where paneer is cooked in tomato gravy.
Punjabi style paneer makhani uses one of Punjabi cuisines most loved ingredients butter. In traditional Punjabi houses, the women folk make pure white butter from thick creamy milk. Paneer makhani is a sweet and creamy paneer based gravy dish, which falls under the category of main course dishes.
As the name suggests, the gravy and paneer is cooked in butter. Punjabi style paneer makhani is a famous gravy dish, and is part of restaurant menus all over India and we have shown you how to make restaurant style paneer makhani . 5 out of 10 families definitely order restaurant style paneer makhani when out for a meal at a restaurant, so we have got you the recipe of restaurant style panner makhani at home.
Soft paneer chunks are dunked into a rich tomato based gravy, a must try for all paneer lovers! Serve restaurant style paneer makhani with rotis or parathas.
Enjoy Punjabi style paneer makhani | paneer makhani recipe | restaurant style paneer makhani | with detailed step by step photos.
How to make paneer makhani recipe?
- Heat up the makhani sauce in a pan. Add paneer cubes. If the sauce is too thick then you can add a splash of water.
- Let it simmer for 3-4 minutes.
- Lastly, add heavy cream and mix. Taste and adjust the salt, sugar.
- Then turn off the stove and serve.
What to serve with paneer makhani?
Step by Step Photos Above Want to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
Matar paneer gravy can be made in many ways. Here are a few variations:
- For the simplest version, saute fine chopped onions until deep golden, then ginger garlic and then add pureed tomatoes & cashews. Saute until thick and add spices. Pour water and make a thick gravy. Add matar and paneer to this.
- To add yogurt & skip cream, you can follow my restaurant dum aloo recipe. Just skip the aloo and use matar and paneer instead with the amount of water mentioned in this post. I also have instant pot version in that post.
- To make matar paneer without onions and garlic, you can follow my paneer makhani recipe.
If using store bought paneer, it is always good to soak it in warm water for 15 to 20 mins. This softens the paneer and prevents it from turning rubbery.
Yes you can freeze the matar paneer gravy without adding peas, paneer & cream. Cool the gravy immediately after cooking. Store it in air tight glass containers. Add both peas and paneer when you reheat it.
Yes! This homemade matar paneer is healthy if you eat in moderation. It has a good amount of protein from green peas and paneer. Also it is not excessively loaded with butter and cream, so healthy people can include it in their weekly diet.
Paneer Makhani Recipe (with Step by Step Photos)
Response: Yes Shweta, you can skip the fresh cream.
Response: Hi Victoria, cinnamon stick is blended with other ingredients.
Response: Yes, you can use cinnamon power instead of cinnamon piece. Use 1 or two pinches of cinnamon powder as substitute.
Response: Yes, you can use salted cashew nuts in this curry. Dried fenugreek leaves (kasuri methi) is added to get the authentic punjabi flavor. You can not use anything else instead of it.
Response: Sure Anu, I have added the soyabean chaap curry recipe in my do list.
Response: Yes, you can use this with vegetables.
Response: Welcome Lavina.
Thanx for making us cook like profrssional chef's.
When I tried the recipe with cream, every thing went as per the pics you shared,
But when I tried Milk, it curdled..
Response: Hello Vanish, it happens if the tomato paste is not cooked enough (in step-9) or when the cashew nuts are not used or less used.
Bored of The Traditional Dal Makhani? Try Out Chef Saransh Goila's Green Dal Makhani Instead
A lot of the times we crave a certain dish at some odd hour of the day but we are forced to let our cravings slide because we don't have the exact specific ingredients at home to make it. Now, take dal makhani for instance. There's hardly a soul who doesn't love a piping hot bowl of creamy dal makhani with a side of naan. But what happens when you don't have the requisite black urad dal at home? Does that mean you can't make the dal makhani at all? Wrong. Founder of Goila Butter Chicken, celebrity Chef Saransh Goila has a solution that tastes just as good.
In a yummy Instagram Reels, Chef Goila tells us about green dal makhani. Yes, you heard that right. But why green you ask? The reason is simple. For this preparation, instead of using black urad dal, you will be using our desi kitchen staple, the whole green moong dal.
But wait, what do we do next. Chef Goila's Instagram Reels is here to help.
"Soak it, boil it, and then add it in your traditional dal makhani tomato base,” this is Chef Goila's simple advice.
Everything else stays the same. Don't forget the dal makhani essentials — “Lots of butter, lots of kasoori methi and lots of cream". And there you have it, dal makhani with whole green moong dal that tastes just as the original tasty if not tastier.
The caption has Chef Goila's expert guarantee — “Try making your dal makhani with whole green moong dal and you'll be amazed with the results. It'll change the way you look at dal makhani all together.”
When Chef Goila says, we know for sure it will be no less than lip-smacking delicious.
Paneer Makhani Ingredients
- Paneer: homemade or store-bought paneer cubed into 1-inch pieces (about 200 grams).
- Onion, garlic, and ginger: I have used roughly diced onions, along with garlic and ginger.
- Tomato: I have used 3 medium tomatoes. You can also use canned crushed or diced tomatoes.
- Cashew nuts: This is one of the most important ingredients to add creaminess to the dish. So do not skip it. You can also use almonds instead. In restaurants, they use a combination of white melon seeds (magaj) and cashew nuts.
- Cream: I have used heavy cream. You can also use cashew or coconut cream.
- Oilor Butter: used butter in this recipe.
- Herbs & spices: I have used fresh-cut cilantro, kasuri methi for herbs, and red chili powder, and garam masala (or Kitchen King Masala) for dry spices.
- Whole Spices: Used cinnamon stick, cloves, and cardamom. You can also skip whole spices and just add extra garam masala at the end.
- Lemon juice: use fresh lemon juice whenever possible
Ingredients of Sooji Mathri
- 200 gm semolina
- 1 teaspoon chaat masala
- 1/2 teaspoon black pepper
- water as required
- 1 teaspoon red chilli powder
- salt as required
- 1 cup vegetable oil
How to make Sooji Mathri
Step 1 Grind sooji
Add sooji or rava to a mixer grinder. Add salt, black pepper powder and red chilli powder to it. Blend a few times to make a coarse paste.
Step 2 Form a dough
Take it out in a bowl. Add water as per requirement and knead to form a smooth dough. Let the dough rest for 20 minutes.
Step 3 Cut into pieces
Now knead again to form a dough. Roll the dough into 2-3 balls and use a rolling pin to flatten the dough out into sheets. The rolled sheet should neither be too thick nor too thin. Cut small sqaures or rectangles from the rolled sheets.
Step 4 Deep fry
Heat oil in a kadhai and deep fry the small squares in hot oil. Deep fry until golden brown in colour. Take them out on absorbent paper.
Step 5 Ready to be served
Add the fried pieces to a bowl, sprinkle chaat masala on it and coat the pieces well by mixing gently. Your namkeen mathri is now ready to be served. This namkeen can also be stored in an airtight container for later usage.