Paneer Makhani | Paneer Butter Masala
Paneer Makhani is a delicious, rich and creamy Indian curry recipe. The paneer (cottage cheese) simmered in thick and luscious makhani gravy to make the widely popular paneer butter masala.
Heavy Bottom Kadhai
- 500 gram paneer (cottage cheese)
- 1 Cup makhani masala
- 2 tablespoon ghee or butter
- 1 teaspoon garam masala
- Salt to taste
- 1 bay-leaf
- 4 tablespoon fresh cream
- 1/4 Cup full-fat milk (optional)
- 1 teaspoon kasuri methi (dried fenugreek leaves)
Cut the paneer into equal size cubes and set aside.
Next, prepare the makhani masala as suggested in the recipe here.
Heat butter or ghee in a pan over medium flame.
Add bay leaf along with the makhani masala. Stir to combine and cook the masala over low heat for 4 - 5 minutes. Now add the cream, salt to taste, garam masala, paneer cubes and milk. Mix nicely and allow the makhani gravy to simmer for 10 - 15 minutes over low heat. Keep stirring at regular intervals.
Once the makhani gravy gets the desired consistency, turn off the heat. Add crushed kasuri methi and stir to combine.
Garnish paneer makhani with cream and fresh coriander leaves just before serving.
Serve Paneer Makhani with naan, jeera rice or lachha paratha.
- Makhani Masala can be prepared few days before as well and can be stored in the fridge. Or you can make it from scratch just before making the dish.
- If you prefer makhani gravy real thick then skip adding milk. I add milk to tone down the thickness of the gravy.
- Many recipes suggest marinating and frying paneer before adding in the masala. But I feel frying makes paneer chewy. So I never follow this step in any of my paneer curry recipes.
- Instead of fresh cream, you can use either cashew nuts paste/poppy seeds paste to make a rich and creamy makhani gravy.
Calories: 490kcal | Carbohydrates: 4g | Protein: 18g | Fat: 45g | Saturated Fat: 27g | Cholesterol: 124mg | Sodium: 44mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 245IU | Calcium: 627mg