Best 2 Quick Paneer Makhani Recipes

**Paneer Makhani: A Creamy,Flavorful Indian Dish**

Paneer makhani is a classic Indian dish that is enjoyed by people of all ages. It is a rich and creamy dish made with paneer (Indian cottage cheese), tomatoes, onions, garlic, ginger, and a variety of spices. The dish is typically served with naan or rice.

Our collection of paneer makhani recipes offers a diverse range of options to suit different tastes and preferences. From the traditional method of cooking in a tandoor to quicker and easier variations, there's a recipe for everyone.

For those seeking an authentic experience, try our "Traditional Tandoori Paneer Makhani" recipe. This method involves marinating the paneer in a yogurt and spice mixture before cooking it in a tandoor, resulting in a smoky and flavorful dish.

For a quicker and simpler option, our "Quick and Easy Paneer Makhani" recipe is the perfect choice. This recipe uses a pre-made makhani sauce, making it a breeze to prepare.

For those with dietary restrictions, our "Vegan Paneer Makhani" recipe offers a delicious alternative. This recipe uses tofu instead of paneer, resulting in a creamy and flavorful dish that is suitable for vegans and vegetarians alike.

No matter which recipe you choose, you are sure to enjoy this delicious and satisfying dish. So gather your ingredients and let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

PANEER MAKHANI RECIPE

Paneer Makhani Recipe image

Paneer makhani is a delicious, creamy & rich dish made of paneer in cashew tomato gravy. Serve paneer makhani with plain rice, flavored rice or any Indian flat breads like roti, naan or plain paratha.

Provided by Swasthi

Categories Side

Time 30m

Number Of Ingredients 16

Ingredients

16 to 18 cashewnuts (or blanched almonds)
2¼ cups tomatoes (or 400 gms )
2 cups paneer (or 200 grams Indian cottage cheese)
1 tablespoon butter ((can use upto 2 tbsps))
2 green cardamoms (or elaichi)
1 inch cinnamon (or dalchini (optional, but recommended))
2 cloves ((optional, but recommended))
1 green chili ((slit & deseeded))
1 teaspoon ginger garlic paste or crushed ((or ¾ tsp ginger paste))
¾ to 1 ¼ teaspoon red chilli powder ((adjust as needed))
salt as needed
½ to 1 teaspoon sugar
1/8 teaspoon turmeric ((or haldi) (optional))
1¼ teaspoon garam masala ((adjust as needed))
½ teaspoon kasuri methi ((or fenugreek leaves))
¼ cup cream ((adjust to suit your taste))

Steps:

If using store bought paneer, then soak it in hot water for 15 to 20 mins.
Drain the water and use. This will keep the paneer soft.
Blend together tomatoes and cashews to a smooth puree.
If you do not have a powerful blender then just soak cashews for 10 to 15 mins in hot water.
The tomato puree has to be smooth.
If you find your puree coarse, then pass it through a strainer.
Heat a pan with butter. saute cloves, cinnamon, cardamoms and green chili.
Then saute ginger garlic paste for 2 mins until the raw smell has gone.
Transfer the tomato puree to the pan.
The tomato puree will begin to splash so be cautious.
Cover partially and cook until the puree thickens.
Add chili powder, turmeric and salt.
Saute until the mixture leaves the sides of the pan.
Next add garam masala and saute for 1 to 2 mins.
Pour 1 cup water and sugar. Adjust the amount of water as needed to make a gravy.
Cook until the paneer makhani gravy thickens & you see traces of butter or grease on top.
Add the paneer & kasuri methi to the makhani gravy.
Stir gently and cook covered for 2 mins on a low heat.
Pour the cream and allow to bubble.
Transfer to a serving bowl and garnish with cream and coriander leaves.
Serve paneer makhani with roti, naan or jeera rice.

Nutrition Facts : Calories 503 kcal, Carbohydrate 15 g, Protein 19 g, Fat 41 g, SaturatedFat 24 g, Cholesterol 109 mg, Sodium 300 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

PANEER MAKHANI

Paneer makhani image

Hosting a dinner party? No Indian-themed meal or celebration is complete without paneer, and this cheesy delight is just the ticket

Provided by Suki Pantal

Categories Dinner

Time 45m

Number Of Ingredients 16

Ingredients

2 tsp butter
2 tbsp vegetable oil
4 tomatoes chopped, or use a 400g can chopped tomatoes
1 tsp tomato purée
6-7 garlic cloves, roughly chopped
4-5 cardamom pods, roughly bashed
1 small cinnamon stick
1 bay leaf
4 cashew nuts, finely chopped and soaked in water until soft
1cm piece of ginger, peeled and finely grated
1 tsp red chilli powder, such as kashmiri mirch
1 chilli, sliced in half lengthways (optional)
250g paneer, cut into medium cubes
1 tbsp fenugreek leaves
1 tsp garam masala
80ml single cream, to serve (optional)

Steps:

Melt 1 tsp butter and 1 tbsp oil in a non-stick pan over a low-medium heat until sizzling (watch closely so the butter doesn't burn). Add the tomatoes, tomato purée, garlic, cardamom pods, cinnamon stick and bay. Cover with a lid and cook for 10 mins over a medium heat, stirring occasionally. After 10 mins, remove from the heat, leave to cool, then remove the bay, cinnamon stick and cardamom pods.
Once cooled, tip the mixture and the cashew nuts into a blender and blitz to a smooth paste. Set aside.
Return the pan to a medium heat, add the remaining butter and oil and cook the ginger for a minute. Reduce the heat to low, add the chilli powder and stir for 2 mins. Tip in the tomato and cashew paste and cook for 5 mins more.
Add the sliced chilli, if using, 1½ tsp sugar and the paneer. Mix well and cook for a few minutes more. Add the fenugreek leaves and garam masala. Mix well. Stir in up to 100ml water to loosen, then remove from the heat, swirl in the cream, if using, and serve.

Nutrition Facts : Calories 328 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.1 milligram of sodium

Tips:

To make the paneer soft and flavorful, soak it in warm water for at least 30 minutes before cooking.
Use a heavy-bottomed pan to cook the paneer makhani, as it will help to distribute the heat evenly and prevent the paneer from sticking.
Add a little bit of sugar to the tomato sauce to help balance out the acidity of the tomatoes.
If you want a richer sauce, use full-fat yogurt instead of low-fat yogurt.
Garnish the paneer makhani with fresh cilantro or parsley before serving.

Conclusion:

Paneer makhani is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover paneer, and it can be served with rice, roti, or naan. The next time you are looking for a quick and flavorful meal, give this paneer makhani recipe a try.