Skip to main content

Paneer Makhani


Makhani is a word meaning "with butter". It is used in the names of several dishes from Punjabi cuisine. Today on the auspicious occasion of Mother’s Day let me share with you delicious paneer makhani recipe which is also known as paneer butter masala. My Mom love this dish which I cook often.  Hope you all will like it too. Wishing you all a very Happy Mother’s Day.


Preparation time: 15 minutes
Cooking time: 15 to 20 minutes
Serves : 4 to 5 

Ingredients:
250 grm paneer cube
2 bay leaves
½ tsp whole cumin seed
½ tsp kasoori meethi
1 cups tomato puree
1 tsp poppy seed paste
1tsp ginger paste/ ginger garlic paste
¼ cup yogurt
1 tsp coriander powder
1 tsp red chilly powder or to taste
½ tsp kashmiri red chilly powder
4 green chilly slited
2 tbsp fresh cream
¼ tsp sugar
handfull of  fresh coriander chopped
½ tsp garam masala powder
1 tbsp butter
2 tbsp oil
Salt to taste


Visit my Indian Spice Store for all Indian Spices Indian Spice Bazar
Methods of Cooking:
Heat butter and oil in a pan. Add bay leaves, kasoori meethi and whole cumin. When seeds start to splutter. Add tomato puree, poppy paste, coriander powder, red chilly powder, ginger paste, kashmiri red chilly powder,yogurt. Stir and cook till the masala are well cooked and oil comes out. Then add green chilly, salt and sugar. Mix well. Add one cup of water. Let the gravy comes to boil. Now add paneer cubes. Let it cook for another 5 to 6 minutes. When the gravy is thick add garam masala powder, fresh cream and freshly chopped coriander. Mix well. Put off the flame. Cover and give 5 to 6 minutes standing time. Serve hot with parathas, naan or simple roti.



Happy Cooking!

Comments

Popular posts from this blog

Boal Maancher Tel Jhol

This is a delicious spicy fish preparation from Bengal. Boal is the native fish known as wallago and scientifically named as wallago attu. This fish are found in large lakes and rivers of India, Bangladesh, Pakistan, Vietnam, Indonesia and Malaysia. This fish is bit oily a festive dish enjoyed during the time of celebration and hope you give it a try you will like it.

Bhetki Macher Jhol and A Simple Bengali Lunch Menu

Bengal general dishes are very simple and take little time to cook and less spicy. Today I thought to share with you all a very simple Bengali platter. This consist of Bhetki Macher Jhol(barramundi stew) and three fried vegetables with ghee (clarified butter) green chilly and lemon wedge and salt. I hope you all will relish this simple lunch platter.

Paneer Posto/ Indian Cottage Cheese cooked In Poppy Paste Curry

Paneer posto is a delicious creamy dish. Posto in Bengali means paste of poppy seeds which is cooked with veggies , fish and even chicken or just taken raw with mustard oil and hot steamed rice. Today I used that concept of Bengali posto but to it add some ingredients to give it a royal touch. The dish looks very rich but it is not that heavy and not loaded with too much of calories but a simple fast to cook easy delicious dish. The best part of it is poppy seed paste is good to give you a happy sleep so if you have it for dinner a good sleep is ensured. So be happy cook and have fun . I am sure you all will love it. This is special too as I am taking this dish for all my friends in Potluck Party Cyber Style.You too can come and join us there.