Introduction
Craving a restaurant-quality curry in under 30 minutes? Our Paneer Makhani Recipe is your answer! This easy dish features pillowy paneer cubes simmered in a rich and creamy tomato gravy, bursting with flavor. Even if you’re new to Indian cuisine, this Paneer Makhani recipe is a breeze to follow. We’ll guide you through every step, from prepping the paneer to creating the perfect silky smooth sauce.
Who is this Recipe For?
This Paneer Makhani recipe is perfect for anyone who:
- Loves flavorful curries: The rich tomato gravy with a touch of cream creates a delightful taste sensation.
- Enjoys vegetarian dishes: Paneer, a type of Indian cheese, provides a satisfying protein alternative.
- Values quick and easy meals: This recipe comes together in under 30 minutes, making it ideal for busy weeknights.
- Wants to explore Indian cuisine: Paneer Makhani is a classic Indian dish, perfect for those wanting to delve into delicious Indian flavors.
- Seeks a beginner-friendly recipe: The clear instructions make this recipe accessible even for those new to Indian cooking.
Recipe Swaps and Variations: Customize Your Paneer Makhani
Want to put your own spin on this classic dish? Here are some easy swaps and variations to personalize your Paneer Makhani recipe:
- Spice it Up (or Down): For a milder curry, reduce the amount of chili powder or cayenne pepper. To crank up the heat, add a pinch of red chili flakes or a chopped green chili pepper.
- Creamy Alternatives: Don’t have heavy cream? Coconut cream or Greek yogurt can be substituted for a slightly different richness.
- Tomato Variations: Fresh tomatoes add a vibrant flavor, but canned crushed tomatoes are a convenient option. You can even use roasted tomatoes for a deeper taste.
- Vegetable Boost: Add a cup of chopped vegetables like bell peppers, peas, or cauliflower for extra color and nutrients.
- Nutty Twist: Replace the cashews with almonds or sunflower seeds for a different textural and nutty flavor.
- Vegan Option: For a vegan version, use a firm tofu instead of paneer and swap the butter and cream for vegan alternatives like coconut oil and coconut cream.
- Flavor Tweaks: Add a teaspoon of garam masala or a pinch of saffron for a touch of warm Indian spice.
No matter how you choose to customize it, this recipe is a delicious foundation for creating your perfect Paneer Makhani.
Kitchen Equipment Needed for Paneer Makhani:
Gather these essentials before you begin your Paneer Makhani culinary adventure:
- Skillet or Pan: A medium-sized, heavy-bottomed skillet or pan is ideal for even heat distribution while cooking the sauce.
- Blender or Food Processor: This will help achieve a smooth and creamy texture for your tomato gravy.
- Mixing Bowl: A bowl for mixing your ingredients like spices and paneer.
- Spoon or Spatula: For stirring the sauce and scraping up any delicious browned bits from the pan.
- Knife and Cutting Board: To chop any vegetables you might be including in your recipe.
- Measuring Cups and Spoons: Ensuring accurate measurements is key to achieving the perfect flavor balance.
With these basic tools at hand, you’ll be well-equipped to whip up an amazing Paneer Makhani in no time!
Paneer Makhani Recipe: Easy 30-Minute Creamy Tomato Curry
Craving a restaurant-quality curry in under 30 minutes? Our Paneer Makhani Recipe is your answer! This easy dish features pillowy paneer cubes simmered in a rich and creamy tomato gravy, bursting with flavor. Even if you’re new to Indian cuisine, this Paneer Makhani recipe is a breeze to follow. We’ll guide you through every step, from prepping the paneer to creating the perfect silky smooth sauce.
Ingredients(Paneer Makhani Recipe)
- For the Paneer:
- 400 Grams Paneer (Indian Cottage Cheese), cubed
- 1 Tablespoon Vegetable Oil
- For the Makhani Gravy:
- 2 Tablespoons Butter
- 1 Bay Leaf
- 2 Green Cardamoms
- 1 inch Cinnamon Stick
- 2 Cloves
- 1 Medium Onion, chopped
- 2 cloves Garlic, minced
- 1 inch Ginger, minced (or 1 teaspoon Ginger Paste)
- 1 Green Chili Pepper (optional), slit lengthwise (adjust for spice preference)
- 1 Dry Kashmiri Red Chili (optional)
- 1 teaspoon Red Chili Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- 1 (400-gram) can Crushed Tomatoes
- ½ cup Water (or more for desired gravy consistency)
- 1 Tablespoon Tomato Paste (optional)
- 1 cup Cashews, soaked in hot water for 30 minutes
- 1 teaspoon Garam Masala
- ½ teaspoon Dried Fenugreek Leaves (Kasuri Methi)
- Salt to taste
- ⅓ cup Heavy Cream
- Chopped Fresh Cilantro (for garnish)
Instructions(Paneer Makhani Recipe)
- Prep the Paneer: In a pan, heat Vegetable Oil over medium heat. Add the cubed Paneer and cook for 2-3 minutes per side, or until lightly golden brown. Remove from the pan and set aside.
- Make the Makhani Gravy: In the same pan (adding more oil if necessary), melt Butter over medium heat. Add the Bay Leaf, Cardamoms, Cinnamon Stick, and Cloves. Sauté for 30 seconds until fragrant.
- Add Aromatics: Add the chopped Onion and cook until softened and translucent, about 5 minutes. Stir in the minced Garlic, Ginger, and Green Chili Pepper (if using). Sauté for another minute until fragrant.
- Spice it Up: Add the Red Chili Powder, Turmeric Powder, Coriander Powder, and Cumin Powder. Stir and cook for 30 seconds, releasing the aromas of the spices.
- Build the Tomato Base: Pour in the Crushed Tomatoes, Water, and Tomato Paste (if using). Season with Salt to taste. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
- Creamy Cashew Paste: While the sauce simmers, drain the soaked Cashews and blend them with a little water to form a smooth paste.
- Silky Smooth Sauce: Add the Cashew Paste to the simmering tomato sauce. Cook for another 5 minutes, stirring occasionally. Use an immersion blender or transfer the mixture to a regular blender and blend until you achieve a smooth and creamy consistency.
- Flavor Boost: Stir in the Garam Masala and Dried Fenugreek Leaves. Adjust the Salt to taste for your preference.
- Creamy Finish: Reduce heat to low and gently stir in the Heavy Cream. Be careful not to let the cream boil.
- Incorporate the Paneer: Add the cooked Paneer cubes back to the pan and simmer for 2-3 minutes to allow them to absorb the flavors of the Makhani Gravy.
- Garnish and Serve: Turn off the heat and garnish your Paneer Makhani with chopped Fresh Cilantro. Serve hot with steamed Basmati Rice or Naan bread for a delicious and satisfying meal.
Tips:
- For a richer flavor, you can use homemade Paneer instead of store-bought.
- If the gravy becomes too thick, simply add a little more water to achieve your desired consistency.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.
Enjoy this restaurant-style Paneer Makhani made in the comfort of your own home!
Paneer Makhani Recipe
Equipment
- Skillet or Pan: A medium-sized, heavy-bottomed skillet or pan is ideal for even heat distribution while cooking the sauce.
- Blender or Food Processor: This will help achieve a smooth and creamy texture for your tomato gravy.
- Mixing Bowl: A bowl for mixing your ingredients like spices and paneer.
- Spoon or Spatula: For stirring the sauce and scraping up any delicious browned bits from the pan.
- Knife and Cutting Board: To chop any vegetables you might be including in your recipe.
- Measuring Cups and Spoons: Ensuring accurate measurements is key to achieving the perfect flavor balance.
Ingredients
- 400 Grams Paneer Indian Cottage Cheese, cubed
- 1 Tablespoon Vegetable Oil
- For the Makhani Gravy:
- 2 Tablespoons Butter
- 1 Bay Leaf
- 2 Green Cardamoms
- 1 inch Cinnamon Stick
- 2 Cloves
- 1 Medium Onion chopped
- 2 cloves Garlic minced
- 1 inch Ginger minced (or 1 teaspoon Ginger Paste)
- 1 Green Chili Pepper optional, slit lengthwise (adjust for spice preference)
- 1 Dry Kashmiri Red Chili optional
- 1 Teaspoon Red Chili Powder
- ½ Teaspoon Turmeric Powder
- 1 Teaspoon Coriander Powder
- ½ Teaspoon Cumin Powder
- 1 400-gram can Crushed Tomatoes
- ½ Cup Water or more for desired gravy consistency
- 1 Tablespoon Tomato Paste optional
- 1 Cup Cashews soaked in hot water for 30 minutes
- 1 Teaspoon Garam Masala
- ½ Teaspoon Dried Fenugreek Leaves Kasuri Methi
- Salt to taste
- ⅓ Cup Heavy Cream
- Chopped Fresh Cilantro for garnish
Instructions
- Prep the Paneer: In a pan, heat Vegetable Oil over medium heat. Add the cubed Paneer and cook for 2-3 minutes per side, or until lightly golden brown. Remove from the pan and set aside.
- Make the Makhani Gravy: In the same pan (adding more oil if necessary), melt Butter over medium heat. Add the Bay Leaf, Cardamoms, Cinnamon Stick, and Cloves. Sauté for 30 seconds until fragrant.
- Add Aromatics: Add the chopped Onion and cook until softened and translucent, about 5 minutes. Stir in the minced Garlic, Ginger, and Green Chili Pepper (if using). Sauté for another minute until fragrant.
- Spice it Up: Add the Red Chili Powder, Turmeric Powder, Coriander Powder, and Cumin Powder. Stir and cook for 30 seconds, releasing the aromas of the spices.
- Build the Tomato Base: Pour in the Crushed Tomatoes, Water, and Tomato Paste (if using). Season with Salt to taste. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
- Creamy Cashew Paste: While the sauce simmers, drain the soaked Cashews and blend them with a little water to form a smooth paste.
- Silky Smooth Sauce: Add the Cashew Paste to the simmering tomato sauce. Cook for another 5 minutes, stirring occasionally. Use an immersion blender or transfer the mixture to a regular blender and blend until you achieve a smooth and creamy consistency.
- Flavor Boost: Stir in the Garam Masala and Dried Fenugreek Leaves. Adjust the Salt to taste for your preference.
- Creamy Finish: Reduce heat to low and gently stir in the Heavy Cream. Be careful not to let the cream boil.
- Incorporate the Paneer: Add the cooked Paneer cubes back to the pan and simmer for 2-3 minutes to allow them to absorb the flavors of the Makhani Gravy.
- Garnish and Serve: Turn off the heat and garnish your Paneer Makhani with chopped Fresh Cilantro. Serve hot with steamed Basmati Rice or Naan bread for a delicious and satisfying meal.
Notes
- Calories: 400
- Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 30mg
- Sodium: 500mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 5g
- Protein: 20g
Food Pairings for Paneer Makhani Recipe:
Classic Comfort:
- Basmati Rice: The fluffy texture of Basmati Rice perfectly complements the rich and creamy Makhani gravy. The subtle flavor of the rice allows the Paneer Makhani to take center stage.
Bread Basket Bliss:
- Naan Bread: Warm, soft Naan bread provides the perfect vessel for scooping up the flavorful Paneer Makhani and its silky smooth sauce.
- Roti: This whole wheat flatbread offers a slightly healthier option compared to Naan, while still providing a delicious way to enjoy the curry.
Vegetable Accompaniments:
- Raita: A cooling and refreshing Raita, made with yogurt, cucumbers, and herbs, helps cut through the richness of the Paneer Makhani and adds a delightful textural contrast.
- Aloo Gobi: This dry potato and cauliflower dish offers a nice textural and flavor balance alongside the creamy Paneer Makhani.
Drink Pairings for Paneer Makhani Recipe:
Bright and Refreshing:
- White Wine: A dry Riesling or Sauvignon Blanc with its crisp acidity cuts through the creaminess of the Makhani gravy and complements the tomato flavors.
Aromatic and Earthy:
- Pinot Noir: A light-bodied Pinot Noir with its earthy and fruity notes pairs well with the richness of the Paneer Makhani without overpowering the dish.
Full-Bodied for Bold Flavors:
- Indian Lager: A chilled Indian Lager with its light bitterness and refreshing taste complements the spice level of the Paneer Makhani.
Non-Alcoholic Options:
- Mango Lassi: This yogurt-based drink with a touch of sweetness and a hint of mango provides a refreshing and flavorful counterpoint to the savory Paneer Makhani.
- Chai Tea: A warm cup of spiced Chai Tea with its aromatic notes of cinnamon, ginger, and cardamom complements the warm spices in the Paneer Makhani.
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Paneer Makhani Recipe FAQs:
1. How Long Does it Take to Make Paneer Makhani?
This Paneer Makhani recipe is designed for convenience! It can be prepared in just 30 minutes, making it a perfect choice for a quick and flavorful weeknight meal.
2. Can I Make Paneer Makhani Vegan?
Absolutely! To create a vegan version of our Paneer Makhani recipe, simply substitute the paneer with firm tofu and swap the butter and cream for vegan alternatives like coconut oil and coconut cream.
3. What Can I Serve with Paneer Makhani?
This Paneer Makhani recipe pairs beautifully with a variety of accompaniments. Fluffy basmati rice, warm naan bread, or whole wheat roti are excellent choices for soaking up the delicious Makhani gravy. You can also add a side of cooling raita or a vegetable dish like aloo gobi for a well-rounded meal.
4. How to Make Paneer Makhani at Home?
Our Paneer Makhani recipe provides a clear and easy-to-follow guide on making this flavorful curry from scratch. Follow the step-by-step instructions to create a restaurant-quality Paneer Makhani in your own kitchen!
5. Is Homemade Paneer Makhani Different from Restaurant-Style?
While restaurant-style Paneer Makhani may have slight variations, this Homemade Paneer Makhani recipe captures the essence of the dish with its rich and creamy tomato gravy and perfectly cooked paneer cubes. Feel free to customize the spice level or add your own personal touches to create your perfect Paneer Makhani.
Conclusion:
With its luscious gravy and tender paneer, Paneer Makhani is a culinary masterpiece that embodies the essence of Indian cuisine. Whether you’re a seasoned chef or a novice cook, this recipe is sure to impress your family and friends with its rich flavors and aromatic spices. So why wait? Delight your senses and embark on a culinary journey to India with our delectable Paneer Makhani recipe
