Paneer Makhani Recipe | Butter Paneer Recipe | No Onion No Garlic Recipe
Paneer butter masala and paneer makhani is almost similar the gravy is same but butter used in paneer butter masala is more compare to paneer makhani and it's also on spicier side than the paneer makhani other than that both has creamy and rich gravy. But this paneer makhani is little different from usual paneer makhani.
Paneer Makhani or butter paneer is easy paneer recipe perfect for party, festival lunch, dinner, pot luck or even for lunch box. I always make one paneer dish for guest and it's mostly paneer butter masala or this paneer makhani. Paneer Makhani is popular North Indian curry, creamy and delicious with soft paneer it's a treat to eat. Paneer Makhani goes well with naan, kulcha, paratha, jeera rice, peas pulao, kashmiri pulao or any other rice variety.
Normally onion and garlic are used in paneer makhani but in this version I made this curry in no onion no garlic version which is easy and good for people avoiding onion, garlic and also suitable for festival, fasting occasion. Do not think no onion no garlic makes this paneer makhani any less, this curry taste delicious rich and creamy just perfect.
I made this paneer makhani some time back during one of the festive along with naan and now that we have all the festival going now it's good time to post this simple yet rich recipe I thought. You can try this paneer makhani for your Karwa Chauth dinner, Diwali lunch or dinner, any party or pot luck and it's going to be hit.
You can also check other Party/Festival recipes
Paneer Makhani | Butter Paneer RecipePaneer Makhani is rich creamy curry made in tomato sauce with spices and paneer.
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|Serves:||4 to 5|
- 2 Cups - Paneer Cubes
- 4 - Medium Tomatoes
- 12 - Cashewnuts
- 1 tbsp - Oil
- 2 tbsp - Butter (Divided)
- 1 tsp - Cumin Seeds
- 1/2 tsp - Ginger Paste
- 2 tsp - Red Chili Powder
- 1 tsp - Coriander Seeds Powder
- 1/4 tsp - Turmeric Powder
- 1 tsp - Garam Masala Powder
- To Taste - Salt
- 1/2 tbsp - Kasoori Methi
- 3 tbsp - Fresh Cream (I didn't use)
- 1/4 Cup - Milk
- 1.5 Cups - Water
- 2 tbsp - Chopped Coriander Leavse
- Soak paneer in warm water until we required it. If using frozen paneer thaw it and then soak in warm water or soak in warm water for 5 minutes, discard water and again add warm water soak until required.
- Soak cashews in little water for 10-15 minutes and grind with 2-3 pieces of to smooth paste using water we soaked in.
(adding paneer while grinding helps the gravy to become thick)
- Wash, make a '+' or 'X' sign on tomatoes and microwave with water for 4 minutes or boil in water on stove top until skin starts to get peel.
- Remove from water and allow to cool, peel skin and mash roughtly with spoon oro chop it, grind to smooth paste.
- In a pan or wok heat oil and add butter and melt. Add cumin seeds and let it crack, add ginger paste and saute until it becomes light brown.
- Add tomato puree, mix and cook for 2-3 minutes covered or until puree starts to thicken.
- Now add chili, turmeric, coriander and garam masala powder and mix well. Cover and cook until oil separtes around 3-4 minutes, do stir in intervals.
- Crush kasoori methi between hands and add in curry, mix. Add a cup of water and bring it to boil.
- Add salt, paneer pieces and gently stir. Cover and cook for 5 minutes or until gravy starts to become thick.
- Now add cashew paste and mix well, cover and cook for 2-3 minutes or oil floats on top, off flame and allow paneer makhni to cool a bit or you can keep it aside for 10-15 minutes.
- Add milk and stir gently to combine everything, bring it over to flame again and let a boil come. Off flame and garnish with coriander leaves.
Delicious, easy and no onion no garlic paneer makhani to relish.
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