Makhani Paneer Recipe

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Paneer Cubes – 2 cups
Onions – 3, large
Garlic – 10 cloves
Ginger – 1 half inch piece
Butter or Ghee – 1/2 cup
Besan Flour – 1, heaped tbsp
Sugar – 1/2 tsp
Curd – 1 cup
Hot Water – 3 cups
Cashewnut Paste – 2 tbsp
Peanut Paste – 2 tbsp
Dry Red Chillies – 6
Cumin Seed – 1 tbsp
Cloves – 4
Cinnamon Stick – 1
Chilli Powder – 1 tsp
Poppy Seeds – 2 tbsp
Kewra Water – 2 drops
Ground Pepper
Salt as per taste

1. Put the whole onions on direct fire till they are black on top or soft inside.
2. Peel the burst skin and wash onions under tap water.
3. Then grind to a fine paste.
4. Grind the ginger, nuts, garlic, cumin, poppy seeds and dry red chillies to a fine paste.
5. Heat the butter or ghee. Fry the whole garam masala and onion paste.
6. Then add the turmeric powder and red chilli powder.
7. Add the ginger and garlic pastes.
8. Add the freshly ground cumin paste.
9. Add the nuts and red chilli pastes and fry for half a minute.
10. Add the curd mixture with water, besan and sugar.
11. Add salt and pepper to taste and cook till the gravy is thick. Reduce heat.
12. Add the paneer cubes.
13. Simmer, covered for 10 minutes.
14. Flavour with Kewra water.
15. Serve hot.

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