Do you want to know how to make Paneer Makhani restaurant-style at home?
If yes, you’re at the right place!
Paneer Makhni; If you enjoy creamy, buttery, and completely mouthwatering meals, your taste buds cannot afford to miss this amazing dish.
Paneer Makhani is an outstanding fusion of smooth tomato-based sauce, aromatic spices, and tender pieces of paneer (Indian cottage cheese), all harmoniously blending to produce a symphony of flavours that will leave you demanding more.
Discover the secrets to making this masterpiece in the comfort of your own home, turning ordinary ingredients into a unique dining experience that will enchant your palate and impact your visitors.
Let’s explore!
Paneer Makhani Recipe / Paneer Makhani Recipe Restaurant Style
Here is a simple recipe for paneer makhani restaurant style inspired by Paneer Makhani tarla dalal.
Ingredients:
For Paneer Marination:
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- 250g paneer, cubed
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- 1/2 cup yogurt
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- 1 teaspoon ginger paste
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- 1 teaspoon garlic paste
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- 1/2 teaspoon red chilli powder
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- Salt to taste
For Makhani Sauce:
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- 2 tablespoons butter
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- 1 tablespoon oil
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- 1 medium-sized onion, finely chopped
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- 2 teaspoons ginger paste
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- 2 teaspoons garlic paste
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- 1 teaspoon red chilli powder (adjust to taste)
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- 1 teaspoon turmeric powder
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- 1 teaspoon garam masala
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- 1 teaspoon ground coriander
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- 1 teaspoon ground cumin
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- 1 teaspoon dried fenugreek leaves (Kasuri methi)
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- 1 cup tomato puree
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- 1/2 cup cashew nuts, soaked in warm water
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- 1/2 cup heavy cream
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- Salt to taste
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- 1 tablespoon honey or sugar (adjust to taste)
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- Chopped cilantro (coriander leaves) for garnish
Instructions:
1: Marinate The Paneer
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- Mix the yogurt, salt, red chilli powder, ginger, and garlic paste to marinate the paneer in a bowl.
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- Add the paneer cubes and make sure they are well-marinated.
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- Cover it and let it marinate for at least 30 minutes.
2: Preparation of Cashew Cream
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- Cashew nuts that have been soaked should be drained before making a smooth paste with a bit of water.
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- Place aside.
3: Cook The Paneer
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- To cook the paneer, heat a pan over medium heat with 1 tablespoon of butter and a little oil.
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- Cook the marinated paneer cubes until they are evenly golden brown.
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- Take the paneer out of the pan and place aside.
4: Preparation of Makhani Sauce
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- Add another tablespoon of butter and oil to the pan to make the makhani sauce.
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- Finely chopped onions should be added and sauteed until translucent.
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- Add ginger-garlic paste and saute for a minute.
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- Add the garam masala, ground cumin, coriander, kasuri methi, red chilli powder, turmeric powder, and garam masala. To roast the spices, saute for another minute.
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- Add the tomato puree and continue cooking until the masala mixture thickens and the oil begins to separate.
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- After allowing the mixture to cool a bit, use an immersion blender or a blender to turn it into a smooth paste.
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- Place the combined mixture back in the pan and reheat it over low heat.
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- Add the cashew cream and simmer the mixture for a little while.
5: Finish The Paneer Makhani
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- Add the cooked paneer cubes to the sauce and gently mix.
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- Add the heavy cream and whisk thoroughly.
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- To balance the flavours, season with sugar or honey and salt.
6: Serving Paneer Makhani
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- Add chopped cilantro (coriander leaves) to the paneer makhani as a garnish.
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- Serve hot Paneer Makhani cooked in restaurant style with naan, roti, or steamed rice.
Enjoy the delicious Paneer Makhani in restaurant style!
Paneer Makhani Vs Shahi Paneer
Famous North Indian food called Paneer Makhani consists of tender cubes of paneer (Indian cottage cheese) cooked in a thick, creamy tomato-based sauce.
Paneer Makhani is a delicious option for those who like a milder, creamier dish because of its smooth, velvety texture. Some variations include “paneer methi makhani,” which adds fenugreek leaves to enhance the meal’s flavour.
On the other hand, Shahi Paneer is a royal dish from Mughlai cuisine. “Shahi” means “royal,” and this meal deserves the title. Shahi Paneer dish has paneer cubes in a rich gravy prepared with cream, cashew nuts, and a mixture of flavorful spices, including saffron, cardamom, and cloves.
In contrast to Paneer Makhani, Shahi Paneer tends to taste a little sweeter due to the addition of nuts and cream, and it is sometimes served with dried fruits for extra richness.
Takeaway
In the end, mastering the art of making a delicious Paneer Makhani can really improve your culinary skills and delight your loved ones.
By following the easy-to-follow yet detailed directions in this article on how to make Paneer Makhani, you can enter a world of rich flavours, aromatic spices, and creamy textures.
So, put on your apron, grab the ingredients, and enjoy your satisfaction after learning how to make Paneer Makhani.
FAQ’s
What is Paneer Makhani made of?
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