Paneer Makhani Recipe / Make Restaurant Style Paneer Makhani At Home / Paneer Makhanwala

When I uploaded my last recipe, Pyazwali Bhindi one of my regular viewer (Harsimran Kaur Matharu) asked me to upload the recipe of Paneer Makhanwala / Paneer Makhani restaurant style to make at home. So here comes the recipe of Paneer Makhanwala / Paneer Makhani dedicated to my viewer Harsimran Kaur Matharu.

Paneer Makhani also known as Paneer Makhanwala is one such dish which is found in almost all the restaurant menus. It is a very rich recipe which paneer (cottage cheese) in a smooth and creamy gravy of tomatoes and fresh cream.

Paneer Makhani Recipe / Make Restaurant Style Paneer Makhani At Home

Yes you read it write it has only tomatoes and no onions. This is the only difference in Paneer makhani and Paneer Butter Masala. To add more more richness to the gravy put in some cashewnuts while grinding tomatoes to paste. The paste has to be very even and smooth without any pieces of tomatoes and cashewnuts.

For this you need to grind it well. If your paste is coarse, sieve it and you will a very smooth paste. These were some things you need to keep in mind while making Paneer Makhni or Paneer Makhanwala. 

For better understanding I have uploaded the recipe video below.

All the important points to remember you will find in the tips section after the method.

If you are looking for Paneer recipes then do visit my other Paneer related dishes Vegetable Paneer Salad, Matar Paneer, Kadai Paneer, Paneer Bhurji, Paneer Pudina

Ingredients:

2 cups Tomatoes (3 large Tomatoes) deseeded

250 gms Paneer (cottage cheese)

10 to 12 Cashewnuts

1 tbsp Butter

2 Green Cardamoms

1 inch Cinnamon stick

3 Cloves

1 tsp Ginger Garlic paste

1 tsp Kashmiri Red Chilli powder

½ tsp Sugar

½ tsp Turmeric powder

1 tsp Garam Masala powder

½ tsp Coriander powder

1 tsp Kasuri Methi

¼ cup Cream

½ cup Water

Method:

Firstly, soak the cashewnuts in water for about 30 minutes. In the meantime, deseed the tomatoes and chop them roughly. We need the gravy to be very smooth, hence deseeding is must.

deseeded tomatoes and soaked cashewnuts

Now make a paste of the deseeded tomatoes and soaked cashewnuts. 

puree

If your paste is coarse, then filter it.

In a pan, heat 1 tbsp butter. Add cloves, green cardamoms and cinnamon stick.

heat butter, add cloves, green cardamoms, cinnamon stick

When they begin to sputter and release its aroma, add in the ginger garlic paste.  Saute till the raw smell goes away.

ginger garlic paste

saute

Put in the tomato and cashewnuts puree.

tomato and cashewnuts puree

Saute for 5 minutes or until gravy thickens and the oil separates from the gravy.

saute

Now add in the red chilli powder, salt, garam masala powder, coriander powder, turmeric powder.

add dry spices

Saute till the raw smell of the spices goes away.

saute

Add water and when it comes to boil cover and cook on medium flame for about 10 minutes till the gravy thickens.

add water

simmer 10 min

Next add the cream and mix well.

add cream

mix well

Now add the kasuri methi and stir well.

kasuri methi

mix well

Furthermore add in the Paneer pieces and and very gently coat the paneer pieces with the gravy. Cook on medium to low heat for 2 minutes.

add paneer pieces

gently mix

Top with cream and Paneer Makhanwala or Paneer Makhani is ready to serve.

top with cream and ready to serve

Serve it hot with rotis, phulkas, naan, garlic naan, it also teams good with pulao or jeera rice.

Paneer Makhani Recipe / Make Restaurant Style Paneer Makhani At Home

Tips:

Use fully ripe red tomatoes.

Kashmiri red chilli powder has to be used as it gives the perfect color.

Soak the cashewnuts in water for 30 minutes before grinding as it gives a very smooth paste.

Filter the puree if not smooth

Adjust the water as per the consistency required.

To make it spicy add in some green chillies and/or hot red chilli powder.

Make this food-a-licious restaurant style Paneer Makhani / Paneer Makhanwala at home for your family and friends and do write in your experiences to us via comments.

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How To Make Matar Paneer - Green Peas And Cottage Cheese Recipe

Matar Paneer is the most common dish of North India made by almost all the North Indian families. The color combination of the green peas and paneer in onion and tomato gravy itself is a visual treat and the softness and richness of paneer makes the dish worth trying.

Matar Paneer Recipe

I make matar paneer very often. I like to keep it simple and light, but if one wants to make it more rich then add in the cashewnut paste along with the tomato paste.

So let us begin with the ingredients 

Ingredients:

1/2 kg Green Peas

200 gms Paneer (cottage cheese cubes)

1/4 Cup Oil

1/4 tsp Ginger (paste)

1/4 tsp Garlic (paste)

1/4 cup onion (paste)

1/4 cup Tomato (paste)

1/4 tsp Jeera (Cumin Seeds)

1/4 tsp Turmeric powder

1 tbsp Kashmiri Red Chilli Powder

1/4 tsp Punjabi Garam Masala powder

1/4 tsp Coriander powder

1 tbsp Coriander leaves (finely chopped)

Salt to taste

Method:


Heat oil in a pan. Fry the paneer (cottage cheese) cubes till the edges turn golden brown. Keep them aside.

Fry paneer 

In the same oil add jeera.

Add Jeera

When Jeera starts releasing its aroma add in onion, ginger and garlic paste. 

Add onion, ginger,garlic paste

Mix it  well. Cook it till the paste turns into beautiful golden brown color. Now add salt, red chilli powder, turmeric powder and mix well. 

Add salt, turmeric and red chilli pwd

Cook it for a minute and then add the tomato paste. Mix well and cook for another 5 minutes or until the tomato paste is properly incorporated into the masala.

Add tomato paste

Then put the punjabi garam masala and coriander powder and mix well. 

Add punjabi garam masala and coriander powder

Then add in some water as per the required consistency. Simmer it on medium flame till the gravy is properly cooked. It would take around 5 to 7 minutes. 

Add water and cook

Then add the green peas and paneer (cottage cheese) cubes and mix well.

Add paneer and green peas

Now finally put in the chopped coriander.

Add chopped coriander

Serve it hot with Roti, Naan, Rice or pulao. Well, I like it with plain steamed rice. 

Matar Paneer Recipe

Tips:




Cook the masala on low to medium flame till the masala leaves oil and does not stick to your pan.

Use fresh paneer to get the desired taste.

Do not add more of Punjabi Garam Masala as it would spoil the taste.

To make it more spicy add some green chillies along with onion while making its paste.

You can add more water if more gravy is needed.


Make this delicious and healthy matar paneer for lunch or dinner and enjoy it with your family and loved ones.

Go food-a-licious with this matar paneer recipe and share your experiences and suggestions with me via comments.

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Kadai Paneer - Restaurant Recipe With Step By Step Pictures

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Kadai Paneer - Restaurant Recipe With Step By Step Pictures

Kadai Paneer is one such recipe which is liked by one and all regardless of being a vegeterian or a non vegeterian. This is a dish most commonly ordered while out for a lunch or a dinner at a restaurant. But now you can also make it at home following my recipe which is very easy and with very simple ingredients. The main ingredient is paneer. One important tip i would like to share with you all is that always put the paneer at the end, not only on this dish but all the curry dishes. And after adding paneer cook it only for a minute or two, as over cooking will make it rubbery and hard.

So lets begin with the recipe starting with the ingredients:

INGREDIENTS:

200 gms Paneer (square pieces)

4 tbsp Oil

1/4 tsp Ginger (paste)

1/4 tsp Garlic (paste)

1/4 cup onion (paste)

1 Green Chilli (paste)

1/4 cup Tomato and 8 to 10 cashewnuts (paste)

1/4 cup Capsicum (cut in squares)

1/4 cup Onion (cut in squares)

1 tbsp Coriander seeds

2 Kashmiri red chillies

1/4 tsp Turmeric powder

1/4 tsp Garam Masala powder

1/8 tsp Asafoetida (hing)

1 tsp Kasturi Methi

1 tbsp Coriander leaves (finely chopped)



METHOD:

In a pan heat coriander seeds and red chilles. Do not roast them only heat them till thet start releasing their flavors. Then grind them coarsely in a grinder.

Heat and grind red chillies and coriander seeds - kadai paneer

Heat oil in a kadai and add onion, ginger, garlic and green chilly paste. Stir fry till golden brown, lower the flame and then add turmeric to it. Let it cook for a minute.

Cook onion, ginger, garlic, green chillies then add turmeric

Then add the tomato and cashewnuts paste to the above and let it cook. Now its time to add the salt, the coarsely ground kashmiri red chilli and coriander seeds, garam masala powder, hing, kasturi methi and again let it cook for another two minutes. Now because of the kashmiri red chilli your gravy will get a nice red touch to it.

Add tomato puree and masalas

Finally add the paneer, capcicum and onions. Mix them well. Let it cook for 1 to 2 minutes. Remember do not overcook else the panner will become rubbery, the capsicum will loose its flavour we have to keep it crunchy and onions also a bit soft. If you like the capsicum a bit more cooked add the onions and capsicum first and then after 3 to 4 minutes of cooking finally add the paneer.

Add onion, capsicum and paneer - kadai paneer

Turn off the gas. Garnish it with coriander.

Serve it hot with tandoori roti, nan or any indian bread of your choice.

For this special kadai paneer do not just restrict yourself just to Indian breads, it also goes well with rice or pulao as I do.

Try this very simple and restaurant style kadai paneer this weekend for your family. I am sure they will love it. 

Kadai Paneer - Restaurant Recipe With Step By Step Pictures

And do share your experience with me via comments.

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