My amma made chapathi for dinner tonight. We had a whole load of paneer in our fridge so I wanted to make paneer makhani (side dish for chapathi). I will post another blog on how to make the paneer with some photos at a later stage.
Here it goes—>
- 1 cup Paneer (Indian cottage cheese) cut in cubes or triangles
- 2 cups tomato puree
- 1/2 cup thick cream
- 1 tsp ginger garlic paste
- 1/2 tsp tumeric powder
- 1/2 tsp garam masala powder
- 1 tsp red chilli powder
- 1 tbsp jeera (cumin) seeds
- Handful of coriander or methi (fenugreek) leaves
- 1 tbsp cashew nut paste
- 2 small cubes butter
- Salt to taste
Paneer makhani is an easy and quick recipe. This is a north Indian dish. The main thing about this recipe is no onion is required. This recipe goes by different names. Paneer makhani is one of it, the others are:
Paneer Butter Masala, Paneer Makhanwala, butter paneer and many other ones that I don’t know of.
The flavours of the spices used may vary from to kitchen to kitchen.
Note: If you are using store bought paneer, I would advise you to briefly soak them in salted hot water. The store bought paneer is usually very stiff and tight. To do the above, heat 1.5 cups of water for about 2.5 minutes in the microwave/stove top. The water should be boiling hot. Add a teaspoon of salt to the water and plunge the paneer cubes. Drain after a couple of minutes. You will see the cheese softened and it is ready to use.
My paneer is home made and as I mentioned above I will add the recipe for this at a later stage.
- On a hot pan/pot add the cubes of butter or ghee, let the butter to melt
- Add the jeera seeds and add ginger-garlic and cashew nut paste and give it a quick stir
- Add the turmeric powder
- Mix the tomato puree to the pan and stir
- If the puree is too thick add a bit of water and let it to cook for a few minutes on a medium temperature
- Add the salt – adjust to your taste
- Now you are half way done 🙂 add the spices – garam masala and chilli powder
- Add your leaves – fenugreek or coriander
- Add the cubed paneer and let it to cook
- Let the paneer absorb the juice and aroma..Enjoy the aroma while the curry boils on your stove 😉
- Close the lid of the pan/pot and let it to boil
- After a few minutes when your gravy looks a bit thick but still in it’s liquid form add the heavy duty cream
- For the low fat, you can use the skim milk powder directly into the recipe
- Your makhani will start to look light orange, let it to boil in low heat for few minutes
- Can add finely chopped cilantro on the top at the end
- Now your dish will be ready to gobble up 🙂
This dish serves to be a side dish to rice, naan, roti, paratha or any of your bread based items.