Paneer Makhani Recipe

on
Paneer Makhani recipe

Paneer Makhani Recipe

Description:

The Paneer Makhani is a rich, creamy, and flavorful Indian dish. The paneer cubes are bathed in a vibrant, deep red-orange sauce that is thick and luxurious, reflecting the light beautifully. The surface of the sauce is glossy, showcasing the richness of the cream and butter. Visible flecks of cilantro provide a pop of bright green against the warm tones of the sauce. The paneer cubes appear soft and succulent, and the aroma is intensely fragrant, hinting at the warm spices and creamy texture. The overall visual effect is one of warmth, richness, and deliciousness, making it an appealing and appetizing dish.


Ingredients:

  • - 250g paneer, cubed
  • - 1 large onion, finely chopped
  • - 2 cloves garlic, minced
  • - 1 inch ginger, grated
  • - 1 tsp garam masala
  • - 1 tsp cumin powder
  • - 1/2 tsp turmeric powder
  • - 1/4 tsp chili powder (adjust to taste)
  • - 1/2 cup tomato puree
  • - 1 cup heavy cream
  • - 1/4 cup butter
  • - 2 tbsp oil
  • - 1/4 cup chopped cilantro
  • - Salt to taste

Instructions:

  1. 1. Heat 2 tablespoons of oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown, approximately 5-7 minutes. Add the minced garlic and grated ginger and sauté for another minute until fragrant.
  2. 2. Stir in the garam masala, cumin powder, turmeric powder, and chili powder. Cook for 30 seconds, stirring constantly, to release the aromas of the spices.
  3. 3. Add the tomato puree and salt to taste. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
  4. 4. Gently add the cubed paneer to the sauce. Stir carefully to coat the paneer evenly. Reduce heat to low and simmer for about 5-7 minutes, allowing the paneer to absorb the flavors. Do not overcook, or the paneer will become tough.
  5. 5. Melt 1/4 cup of butter in a separate pan over low heat. Once melted, carefully pour the butter into the paneer sauce. Stir gently to combine.
  6. 6. Slowly stir in the heavy cream. Continue to simmer on low for another 3-5 minutes, allowing the sauce to thicken further and the flavors to meld together. Do not boil.
  7. 7. Remove from heat and stir in the chopped cilantro.
  8. 8. Serve hot with naan bread or rice. Garnish with extra cilantro if desired.

Comments

Post a Comment