Paneer Makhani /Butter Paneer

Paneer Makhani

Paneer Makhani –Just like Restaurant

200-250 gms paneer
1 medium onion chopped
5 cloves garlic chopped
2 large ripe tomatoes chopped
8-10 cashewnuts
1 bay leaf
2 green cardamoms
1 small piece of cinnamon
½ tsp cumin seeds
1 tsp Kashmiri chili powder
½ tsp kasuri methi (dry fenugreek leaves)
Salt to taste
3 tbsp oil or butter
3 tbsp cream
1 cup water

Cut paneer into small cubes. You can either fry it in 2 tbsp oil or use without frying. (If using frozen paneer, soak in warm water for 10 mins and drain the water)
Heat oil in a pan and add bay leaf, cinnamon, cardamom and cumin seeds.
When spices crackle, add garlic, cashews and onions and saute till onions are translucent. Add chili powder and stir.
Add chopped tomatoes and kasuri methi. Stir for a min and take off fire.
Remove bay leaf and grind to a smooth paste. Add few tbsp water if required.
Heat 1 tbsp oil in the same pan and add the tomato mixture.
Stir for some time on medium flame till oil starts to release from the side.
Add 1 cup hot water and check salt.
Let the gravy simmer for few minutes.
Add paneer cubes and mix well. Let it simmer till you get the required consistency.
Add cream and stir and take off fire.
Serve hot.


Paneer Butter Masala

Paneer Butter Masala

Paneer Butter Masala

2 cups paneer cubed
1 cup green peas (optional)
1 large onion sliced
2 tbsp ginger/garlic paste
5 tbsp tomato paste
1-2 tsp chili powder
2 tsp coriander powder
¼ tsp turmeric powder
1 tsp crushed fenugreek leaves (kasoori methi)
½ tsp Shahjeera
1-2 cardamom
1 small pc cinnamon
1 bay leaf
¾ -1 cup cream (substitute ½ cup cream +1/4 cup milk)
3 tbsp oil divided


Heat 1 tbsp oil in a pan and fry the paneer pieces till all side are slightly brown. Transfer to warm water.
Heat 1 tbsp oil and add onions and saute till translucent. Take off from fire and let it cool. Grind to a smooth paste.
Heat 1 tbsp oil and add cardamom, cinnamon, bay leaf and shahjeera. Add onion paste and saute for few minutes.
Add ginger garlic paste and saute till raw smell goes.
Add chili powder, coriander powder, turmeric powder. Stir on medium flame for few minutes.
Add tomato paste and keep stirring for few minutes. Don’t be in a hurry here. Keep stirring
Add 1 cup hot water and cream. Add paneer pieces and any other vegetables (cooked) and kasoori methi.
Adjust salt. Add little more water if you need more gravy.
Serve with chapathi or preferably paratta.
I had with homemade no yeast nan. I will be posting the nan recipe soon.

Paneer Butter Masala 1