Paneer Makhani
Before cooking
Active path
DefaultDefault source method
Steps as written in the recipe card.
13 stepsTiming varies by step
Ingredient prep checklist
- Cinnamon Piece: 1 inch cinnamon piece ((dalchini, optional, but recommended))
- Cloves: 2 cloves ((optional, but recommended))
- Green Chilies: 1 green chili ((slit & deseeded, optional))
- Ginger Garlic Paste: 1 teaspoon ginger garlic paste or crushed ((or ¾ tsp ginger paste))
- Chili Powder: ¾ to 1 ¼ teaspoon red chilli powder ((adjust to taste))
- Turmeric: ⅛ teaspoon turmeric ((haldi) (optional))
Chop tomatoes and add them to a blender jar along with cashews. If you do not own a powerful blender then soak the cashews in little hot water for 15 mins. Drain the water and add them to the blender. I do not soak them.
Step help
Watch for
Timing15 minute
for 15 mins
Source
Paneer Makhani
References
This step uses
- 2¼ cups (400 grams) tomatoes ((good quality ripe))
Full ingredient reference
- 16 to 18 cashewnuts (or blanched almonds)
- 2¼ cups (400 grams) tomatoes ((good quality ripe))
- 2 cups (200 to 250 grams) cups paneer ((Indian cottage cheese))
- 1 to 2 tablespoons butter
- 2 green cardamoms ((elaichi))
- 1 inch cinnamon piece ((dalchini, optional, but recommended))
- 2 cloves ((optional, but recommended))
- 1 green chili ((slit & deseeded, optional))
- 1 teaspoon ginger garlic paste or crushed ((or ¾ tsp ginger paste))
- ¾ to 1 ¼ teaspoon red chilli powder ((adjust to taste))
- salt as needed
- ½ to 1 teaspoon sugar ((to balance the flavors))
- ⅛ teaspoon turmeric ((haldi) (optional))
- 1¼ teaspoon garam masala ((adjust as needed))
- ½ teaspoon kasuri methi ((dried fenugreek leaves))
- ¼ cup cream ((adjust to suit your taste))