Paneer Makhani | Paneer Makhanwala

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Paneer Makhani or Paneer Makhanwala is a famous Mughlai inspired preparation wherein soft cottage cheese cubes are dunked in a creamy, luscious and delicious tomato based gravy that is subtly spiced with red chili powder and garam masala. Many a times, paneer makhani is equated with shahi paneer and paneer butter masala, however, there are few considerable differences between these three preparations. As far as Paneer Makhani is concerned, the gravy of this soulful recipe is made using just tomatoes and few whole spices. Shahi Paneer, as the name suggests, is more of a royal preparation and involves use of cashews and almonds along with tomatoes while making its gravy. Lastly, Paneer Butter Masala also uses onions along with nuts and tomato in the gravy. So, I am sure, now you have a high level idea of difference between all these paneer family cousins.

I have made this Paneer Makhani with my utterly favorite and delicious Makhani Gravy Base that I normally keep stored in my refrigerator/freezer to ease out the entire process. I also use the same in making Butter Chicken and other makhani preparations. Having this base handy not only ease out the cooking process but also makes it quick and instant.

In this quarantine time, if you too are missing out on restaurant style paneer preparations, do give this Paneer Makhani a try and I am sure, you are going to be left delighted with its finger-licking taste and flavors.


Paneer Makhani | Paneer Makhanwala



INGREDIENTS

  • Paneer/cottage cheese, cubed - 250 to 300 grams
  • Makhani gravy base - 1 and 1/2 cups
  • Slit green chilies - 2 to 3
  • Kashmiri red chili powder - 1 tsp
  • Salt - to taste
  • Fresh cream - 4 to 5 tbsp + for garnishing
  • Butter - 1 tbsp
  • Oil - 1/2 tbsp
  • Water - as needed
  • Crushed kasoori methi - 2 to 3 tsp
  • Garam masala powder - 1 tsp

CHECK OUT RECIPE FOR MAKHANI GRAVY BASE HERE.


Paneer Makhani | Paneer Makhanwala



METHOD

  • In a pan or a kadhai, heat the butter and oil on low-medium heat.
  • Add slit green chilies. Fry for a couple of seconds.
  • Add red chili powder followed by the makhani gravy base and give a nice mix.
  • Thin out the base by adding about 1/4 to 1/2 cup of water depending on the consistency you prefer and bring it to a boil.
  • Season with salt and just about 1/2 tsp of sugar. Then add the paneer cubes. Note that gravy base also has some salt so, add the salt accordingly.
  • Cover and cook on low heat and get the gravy to a boil. Mix in kasoori methi as well as garam masala powder.
  • Switch off the heat. Mix in fresh cream. 
  • Serve hot garnished with some cream swirls on top. Paneer Makhani will pair well with paranthas, naan or even rice.



Paneer Makhani | Paneer Makhanwala



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