Best Paneer Makhani Recipes

QUICK PANEER MAKHANI

Steps:

• Bring a small saucepan of water to a boil over medium heat. Add chopped onion; cook until soft, 4 to 5 minutes. Drain and allow onion to cool completely. Transfer to a blender and puree until smooth.
• Heat oil and butter in a saucepan over medium heat. Add onion puree and ginger-garlic paste; cook and stir until fragrant, 3 to 4 minutes. Stir in tomato puree, chile powder, and turmeric; cook until oil separates from the mixture, about 5 minutes. Add milk, paneer, sugar, fenugreek, and salt. Simmer until flavors combine, 2 to 3 minutes.

PANEER MAKHANI

Steps:

• Heat 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir red onion in the hot oil until fragrant, about 1 minute. Add butter, lemon, ginger, garam masala, chili powder, and cumin; stir to coat, about 1 minute.
• Stir half-and-half, yogurt, and tomato paste into onion mixture and cook until well mixed and smooth, about 5 minutes.
• Heat 1 tablespoon olive oil in a separate skillet over low heat. Pan-fry paneer in the hot oil until slightly brown, about 5 minutes per side. Mix cooked paneer and chickpeas into the spiced cream sauce. Simmer until heated through, about 10 minutes.

PANEER MAKHANI

Steps:

• Heat oil, add the chopped tomatoes,ginger, bay leaf, cardamom, methi and chilli powder.
• Cook covered till the tomatoes turn soft.
• Cool, and grind the tomato mixture to a puree and pass through a sieve.
• Keep the tomato puree on the fire, and add salt,sugar, garam masala and cook on low flame for 3-5 minutes.
• Add the paneer cubes and cook till soft.
• Now add the cream keeping some for the garnish and remove from fire.
• Just before serving add the paneer pieces and garnish with beaten cream and coriander leaves.

INDIAN STYLED FETA CHEESE - EKADASI PANEER MAKHANI

Steps:

• Heat ghee. Add ingredient 2-6 and fry for few seconds tilla romatic.
• Add tomatoes and pepper and cook on medium-high for 10 minutes or so, till thick. Lower heat and stir in salt, sugar, cream, herbs and feta and cook for 2 or 3 minutes more.
• Serve hot with baked potato for Ekadasi; Basmati rice for any other day.

PANEER MAKHANI

Steps:

• Cut the paneer into one inch cubes or triangles.
• Remove stem, wash and chop green chillies. Take butter in a microwave dish, heat uncovered, for thirty seconds on Microwave HIGH (100%).
• Add bay leaves, peppercorns, cinnamon, green cardamoms and cloves. Add ginger paste, garlic paste and green chillies. Stir well and cook, uncovered, on Microwave HIGH (100%) for three minutes.
• Add tomato puree, Kashmiri red chilli powder, garam masala powder, salt and one and a half cups of water.
• Cook, covered, on Microwave HIGH (100%) for ten minutes.
• Add sugar or honey and crushed kasuri methi. Adjust salt and mix well.
• Add the paneer pieces, cook, uncovered on Microwave MEDIUM (70%) for eight minutes. Add fresh cream.
• Cook, uncovered, on Microwave LOW (50%) for two to three minute. Serve hot.

PANEER MAKHANI RECIPE

Steps:

• 1. Roughly chopped tomatoes and onions and boil with cashewnuts, whole spices and half of the red chilli powder and butter till messy and soft.
• 2. Grind them into a fine paste or puree.
• 3. Heat remaining butter and add green chili and ginger garlic paste. Saute till raw smell of ginger garlic paste goes.
• 4. Cut Paneer into cubes and add into the pan and saute.
• 5. Pour the puree, salt red chilli powder and simmer for 5 - 6 minutes.
• 6. Pour the cream and sprinkle fenugreek leaves mix nicely and removee.

PANEER MAKHANI

Steps:

• 1. Blanch the tomatoes by putting them in a large heatproof bowl of boiling water for 30 seconds, then plunging them into cold water. Remove the skin and chop the flesh 2. Heat the butter in a heavy-based frying pan (skillet or wok) over medium heat, add the paneer and fry for about 8-10 minutes, or until evenly golden brown all over. Remove with a slotted spoon and soak in a bowl of water to keep succulent. 3. Heat oil in a heavy-based pan or wok, add the tomatoes ans stir-fry for 2 minutes. Add all the ground spices, the ginger and garlic pastes and poppy seeds and continue frying for 2-3 minutes, or until the oil separates out. 3. Add the crushed ginger, bay leaf, cloves and cinnamon and pour in 1 cup of hot water. Bring to a boil and cook over high heat for about 5-7 minutes. 4. Reduce the heat and simmer for a further 3-4 minutes, or until the sauce is thick. 5. Add the dried fenugreek, sugar and cream, them stir, remove from the heat and set aside. 6. Add the paneer, season with salt and heat before serving. Garnish with coriander leaves.