Easy Paneer Makhni (Butter Masala)
I am sure everyone is in a holiday mood and is relaxing with family and friends - I have the week off and have a huge list of things I want to do but with both kids at home, I'm not sure how far on the list I'll get but atleast it will be some much needed downtime. There may also a fair bit of entertaining going on. It's always fun and satisfying to invite people home, cook for them and watch them enjoy the food.
The recipe that I have here today is one that is super easy to whip up and a definite crowd pleaser. It requires no grinding and tastes as decadent and rich as something you would get from a restaurant. This would be great for a pot luck dish too. You could even add some peas to the dish for a twist.
PANEER MAKAHNI / BUTTER MASALA
Ingredients:
Paneer - 300 to 400 gms
Butter - 1 tbsp
Tomato paste - 6oz (canned)
Evaporated milk - 1 to 1.25 cups OR Heavy Cream (half cup)
Onion - small one, minced super fine (about quarter cup)
Ginger-garlic paste - 1 tsp (optional)
Chilli powder - 1 to 2 tsp (2 for spicy and 1 for mild)
Coriander powder - 1.5 tsp
Cumin powder - half tsp
Garam Masala - 1 tsp
Sugar - half tsp
Salt - to taste
Kasuri Methi - 2 tsp, crushed between fingers
Coriander leaves - 2 tbsp chopped
Method:
1) Heat butter and saute onion and ginger garlic paste for a few minutes. (You can omit both onion and ginger garlic and you will still have a tasty curry).
2) Blend together the tomato paste (since it's usuall very thick in consistency) with about 3 cups of water. Stir in the chilli, coriander, cumin, garam masala powders. Also add sugar and salt.
3)Pour tomato mixture into pan with onions and garlic and allow to come to a boil. Reduce flame to medium low and allow to cook for about 15 minutes.
4) Cube paneer and add to gravy and allow to boil on medium for 5 mins. (I did not fry the paneer and felt that it was softer and creamier this way).
5) Stir in the evaporated milk/heavy cream at this point - will turn to a lovely orange, heat through for a minute or two (allowing it to boil may curdle the evaporated milk). Switch off the stove and sprinkle kasuri methi and coriander leaves.
The paneer makhni is now ready to be served with rotis/pulaos.
Wishing you all a Merry Xmas, Happy Holidays and a Wonderful New Year ahead (in case I don't get to post again this month).
The recipe that I have here today is one that is super easy to whip up and a definite crowd pleaser. It requires no grinding and tastes as decadent and rich as something you would get from a restaurant. This would be great for a pot luck dish too. You could even add some peas to the dish for a twist.
PANEER MAKAHNI / BUTTER MASALA
Ingredients:
Paneer - 300 to 400 gms
Butter - 1 tbsp
Tomato paste - 6oz (canned)
Evaporated milk - 1 to 1.25 cups OR Heavy Cream (half cup)
Onion - small one, minced super fine (about quarter cup)
Ginger-garlic paste - 1 tsp (optional)
Chilli powder - 1 to 2 tsp (2 for spicy and 1 for mild)
Coriander powder - 1.5 tsp
Cumin powder - half tsp
Garam Masala - 1 tsp
Sugar - half tsp
Salt - to taste
Kasuri Methi - 2 tsp, crushed between fingers
Coriander leaves - 2 tbsp chopped
Method:
1) Heat butter and saute onion and ginger garlic paste for a few minutes. (You can omit both onion and ginger garlic and you will still have a tasty curry).
2) Blend together the tomato paste (since it's usuall very thick in consistency) with about 3 cups of water. Stir in the chilli, coriander, cumin, garam masala powders. Also add sugar and salt.
3)Pour tomato mixture into pan with onions and garlic and allow to come to a boil. Reduce flame to medium low and allow to cook for about 15 minutes.
4) Cube paneer and add to gravy and allow to boil on medium for 5 mins. (I did not fry the paneer and felt that it was softer and creamier this way).
5) Stir in the evaporated milk/heavy cream at this point - will turn to a lovely orange, heat through for a minute or two (allowing it to boil may curdle the evaporated milk). Switch off the stove and sprinkle kasuri methi and coriander leaves.
The paneer makhni is now ready to be served with rotis/pulaos.
Wishing you all a Merry Xmas, Happy Holidays and a Wonderful New Year ahead (in case I don't get to post again this month).
Easy way to make makhani. Rich gravy.
ReplyDeleteEasy way to make makhani. Rich gravy.
ReplyDeleteThank you! :)
DeleteEnjoy the time with ur family, I make most often with evaporated milk too! Good one!
ReplyDeleteThank you Cham :)
DeleteRich looking easy breezy Paneer makhani, wish to enjoy with some naans.
ReplyDeletegravy looks soft and delicious :)
ReplyDeletelooks superb
ReplyDeletethanks for posting
The gravy looks really fingerlicking!
ReplyDeleteHappy new year, Laavanya!
ReplyDeletelooks so rich and yummy. Happy New year!!
ReplyDeleteThanks Uma... Happy New year to you too! :)
DeleteHi Lavanya,
ReplyDeleteThank you for posting this deceptively delicious yet simple recipe.It tastes exactly like any paneer gravy in a restaurant.my daughter loves loves orange paneer gravy. she adores this recipe .After taking a first lick of it she said " wow ! mama it tastes just like restaurant orange paneer" .
thank you for this beautiful post.
best
Alpa.
Alpa, thanks so much for this lovely feedback.... so happy to hear that your daughter loved the dish. I agree that it is mild & creamy like the restaurant gravy and definitely a favorite amongst kids :)
Delete