Quick Fix Paneer Makhni (Restaurant Style)

Quick Fix Paneer Makhni

This is one of those recipes that I absolutely love! Want to know why? Its because it is not only delicious but can be made quick. Just need a couple of ingredients that generally are my pantry essentials and you’re good to go! Its no surprise that this is one of the top selling dishes at restaurants because its so great and even kids just love it. 

Makhan in Hindi means butter, this gravy is buttery, smooth and delicious that just melts in your mouth literally! Its basically a tomato based gravy with paneer in it. You can also use this gravy as a base for Vegetable Makhni but more on that later! This makes a great dish for a potluck dinner too! You can make it in bulk, just double or even triple the recipe! Plus its perfect for busy weeknights after a long hard work day!

Ingredients

Tomato Sauce	1 can,
Paneer	200 g
Salt	To taste
Red chilly powder	1 tsp
Ginger Garlic Paste	1 Tbsp
Butter	3 Tbsp
Garam Masala Powder	1 tsp
Coriander Powder	1 tsp
Turmeric Powder	¼ tsp
Cumin Seeds	1 tsp
Green chillies	2, Julienne
Ginger	1 inch piece, Julienne
Kasoori Methi	1 tsp
Honey	1 Tbsp
Heavy cream	2 Tbsp/ ¼  cup
Whole Garam Masala	3 cloves, I bay leaf, 3 green cardamom pods

Method

Heat a pan and add some butter in it. Keep the flame low and add in the cumin seeds once the butter starts melting. Add the Whole garam Masala once the cumin seeds start crackling.

Add the ginger garlic paste now. Cook it until the raw smell goes away. Add the full can of tomato sauce. Now add salt, turmeric powder, red chilly powder and coriander powder. Add in less salt as the sauce already has some salt in it.

Add some water and dissolve the spice powders in it and let it cook in medium flame covered. Keep a watch and stir it occasionally. Once the oil oozes out from the sides, the mix would have cooked well with all the spices.

Add the kasoori methi leaves. Crush them with your palm to start getting the flavor out of them. Also add the garam masala powder and honey now. 

Add the paneer cubes now. I tend to just shallow fry the paneer just because I like the texture that way but you can add fresh paneer. Just add some water to thin it out to the consistency of the gravy as you like it. Let the mix simmer a little in  low flame to incorporate everything together and for the paneer to absorb all the flavors together. Stir it gently to not break the paneer.

                         

Add in fresh cream or heavy cream and give it a mix with light hands. The paneer is really soft to the touch and might break off easily.

Slit a piece of ginger into juliennes and also slit the green chillies. Heat up 1 tsp of butter and sautee the ginger and green chillies for just a minute until they soften up and add this into the gravy. Since we add the green chillies now, adjust the quantity of red chilly powder in the gravy to suit your taste. This gravy tends to be on the sweeter side generally with minimal heat.

Serve piping hot with chapatis or rotis or even any rice varieties. It goes great with some peas pulao or jeera pulao!!

Tips

• The original recipe for paneer makhni involves cooking tomatoes, making a puree. The sauce is a perfect substitute. You can alternatively use tomato puree instead or even diluted tomato paste. 
• Substitute mixed veggies like carrots, beans, potatoes, cauliflower and peas for the paneer and make it a vegetable makhni!
• Want to Make a healthy low fat version? Substitute oil in place of butter and milk for cream and you’re all set!