Paneer Makhani
Paneer Makhani is a creamy, vegetarian Indian gravy recipe. Learn to make restaurant style paneer makhani at home in a few steps.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
Cut the paneer into equal size cubes and set aside.
- 2
Next, prepare the makhani masala as suggested in the recipe here.
- 3
Heat butter or ghee in a pan over medium flame.
- 4
Add bay leaf along with the makhani masala. Stir to combine and cook the masala over low heat for 4 - 5 minutes.
- 5
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.
- 6
Once the makhani gravy gets the desired consistency, turn off the heat. Add crushed kasuri methi and stir to combine.
- 7
Garnish paneer makhani with cream and fresh coriander leaves just before serving.
- 8
Serve Paneer Makhani with naan, jeera rice or lachha paratha.