Paneer Makhani is one of the simplest North Indian gravy that I have made. As the name suggests, it needs to be cooked in butter. However, keeping the “eat healthy” aspect in mind, I use a non -stick pan to reduce the consumption of butter. If you want to indulge yourself, go ahead and use butter generously.
Paneer Makhani/ Butter Paneer (Cottage Cheese in Butter-Tomato Gravy)
Ingredients
Paneer cubed- 250 gms
Tomatoes pureed- 4-5
Ginger paste- 1 teaspoon
Garlic paste- 1 teaspoon
Chilli powder- 1/2 teaspoon
Kasuri methi- 1 tablespoon
Fresh cream- 1/4 cup
Salt to taste
Butter/Ghee- 2 tablespoons
Method
Heat ghee in a pan. Add the ginger-garlic paste and saute till the raw smell goes. Add chilli powder and fry for a minute. Tip in the pureed tomatoes and cook till oil separates. Add salt and paneer and cook for a minute. Meanwhile, in another heated pan, add the kasuri methi and heat on low flame till it turns a shade darker and the aroma comes out. Switch off the heat and immediately tip the kasuri methi into a small bowl and crush finely using your finger tips. Add this to the paneer and stir well. Finally add the fresh cream and let it cook. As soon as you see it bubbling switch off the heat. Serve with any bread of your choice.
The photography is good & the presentation of the food is so proffesional.
Minu
Thank you for appreciating..Its a great encouragement. Thanks a ton Chechi..
thank you for presenting the delicious recipe in such an easy and attractive way. Until now I don”t know how to use kasuri methi . But today I came to know how to use this one.
Glad to have been of help