PG_Food_Factory: Paneer Makhani | Restaurant Style Paneer Makhani | Paneer Makhan Wala | Paneer Masala Makhani | Paneer Tikka Masala

Paneer Makhani | Restaurant Style Paneer Makhani | Paneer Makhan Wala | Paneer Masala Makhani | Paneer Tikka Masala | Kadhai Paneer | Today, we bring you a recipe for restaurant-style paneer makhani, a popular dish during the festive season. You can enjoy it with roti, naan, or paratha. It's made with onions, tomatoes, and soaked cashews, along with Indian spices, in a gravy. Let's explore this recipe, which can be prepared in just half an hour.

Ingredients:

200 grams paneer (cottage cheese)

2 medium-sized onions (coarsely chopped)

1 medium-sized onion (finely chopped)

2 large-sized tomatoes (coarsely chopped)

3-4 green chilies

5-6 garlic cloves

1 inch ginger

7-8 cashews (soaked in hot water for 10 minutes)

3-4 black peppercorns

1 teaspoon cumin seeds

1 bay leaf

2-3 cloves of garlic

1 tablespoon kasuri methi

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1/4 teaspoon garam masala

Salt to taste

3-4 tablespoons fresh cream

2-3 tablespoons freshly chopped coriander leaves

2-3 tablespoons oil

1 cup water

Instructions:

First, heat 1 tablespoon of oil in a pan and fry the paneer pieces over medium-low heat. Fry for 2-3 minutes until golden brown.

Now, transfer the paneer to a plate. Heat 1 tablespoon of oil in the same pan.

Add all the dry spices (bay leaves, cumin seeds, black peppercorns, cloves), soaked cashews, and coarsely chopped onions and fry until translucent.

Add green chilies, ginger, garlic, and coarsely chopped tomatoes and fry for 2 minutes.

Cool all these ingredients and put them in a mixer jar to make a fine paste.

Heat oil in a pan. Add the finely chopped onions and fry well.

When the onions are well fried, add the ground paste and cover and cook for 2-3 minutes. Keep the heat on low-medium.

Add turmeric powder, coriander powder, and Kashmiri red chili powder and mix. Add salt to taste.

Add the paneer pieces and mix. Add garam masala and kasuri methi. Cover and cook on low heat for 2 minutes.

Add 1 cup of water and bring to a boil. Add fresh cream and coriander leaves and mix. Turn off the heat.

Finally, your Restaurant-Style Paneer Makhani is ready to serve. You can serve it with roti, paratha, or naan.

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