Paneer makhni is one such dish which is a staple at all Indian parties. Adored by kids and vegetarian adults alike because paneer is a good source of protein and for its taste too. Rich and creamy orange sauce spiked with mild spices with cubes of paneer floating or sometimes hiding in it. Makhni is derived from the word ‘makhan’ which means butter in Hindi. Butter is primarily used to make this dish but you can use ghee or avocado oil.
This dish is very forgiving in the sense that you can make it vegan by skipping ghee and cream. You can also make a Jain version of this dish by not adding onion, ginger and garlic without altering the taste.
Paneer makhni and garlic naan are the 2 items we religiously order whenever we dine out in Indian restaurants for Niki, although hubby and I coax her to order something else but in vain. It is a regular dish made in my kitchen too and Niki will gladly polish off her plate without any complaints.
Let’s get started now
- 1 onion, roughly chopped
- 4-5 tomatoes, roughly chopped
- 12 cashew nuts
- 1 clove garlic
- ½ “ piece of ginger
- 1 bay leaf
- 1 tsp kashmiri red chili powder
- Salt to taste
- ½ tsp garam masala
- 1 block paneer, cubed
- 1 tsp kasoori methi
- ¼ tsp cardamom powder
- 1 tsp honey, optional
- 2 tbsp cream, optional
- 2 tbsp butter or ghee or oil
- 2 tsp grated paneer for garnish
- 2 tsp cilantro for garnish
Take a heavy bottom pan add tomato, onion, garlic, ginger and cashew nuts. Saute for 8-10 minutes until tomato and onion get soft.
Add bay leaf, chili powder, salt, garam masala. Cool and puree.
Add butter in the same pan and heat until butter is melted. Add kasoori methi and cardamom powder.
Add the puree and mix well. After 5-8 minutes add paneer and cook for 3-4 minutes. Add cream, cook for a minute. Turn off the flame.
Finish off by adding honey and mix well. Garnish with grated paneer and cilantro. Serve with parathas or naan.
Warm water in a pan add paneer cubes and soak for 5-10 minutes. This helps the paneer to soften if it is store bought.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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