Restaurant style paneer makhani recipe

                         RESTAURANT STYLE PANEER MAKHANI RECIPE

Paneer makhani is a slightly sweet creamy dish of paneer, originating from the Indian subcontinent, in which the gravy is prepared usually with butter, tomatoes, cashews or cream. Spices such as red chili powder and garam masala are also used to prepare this gravy.

A survey found that paneer butter masala was one of the top five foods ordered in India.

INGREDIENTS

• Paneer  –  250 gms [ cubed ]
• Onion – 1 large chopped
• Tomato – 2 or 3 [not sour ]
• Chilly powder –  1 1/2  tsp [ as per taste]
• Coriander powder – 2 tsp
• turmeric pwdr – ¼ tspn
• Cashew – 8 – 10  nos
• Butter – 2 tbsp
• Oil – 1 tbsp
• Ginger garlic paste – 1  tsp
• Garam masala powder [kitchen king masala] – 1 tsp
• Amul fresh cream – 2 or 3 tbsp
• Tomato ketchup – 1 1/2  tbsp
• Sugar – 1 tsp
• Salt as per taste
• Finely chopped coriander leaves to garnish
• Kasoori methi pwdr – 1 tsp

PREPARATION FOR GRAVY 

1. Heat 1 tbsp oil in a pan.
2. Add onion and fry till translucent.
3. Add ginger garlic paste and fry till raw smell leaves.
4. Then add tomatoes + salt  and fry till soft .
5. Add chilli pwdr + turmeric pwdr + corianderpwdr + garam masala.
6. Add cashew and fry for few seconds.
7. Add ketchup  + sugar + kasoori methi .
8. Add 2 ½ cup water and mix . [water as per the consistency]
9. Cover it and cook for 10 mins on medium low flame till the tomatoes become soft .
10. Remove from flame and allow it to completely cool.
11. Grind or blend it into a fine paste . [here for restaurant kind colour add tandoori food colour ]
12. Strain it to get a nice sauce. [only the tomato skin will remain as a residue as shown in the pic]
13. Makhani gravy is ready  .
14. **** this gravy can be used in preparations of veg and non veg gravies – chicken ,mushroom ,makhana ,mixed veges ,koftas etc .

METHOD

In another pan  butter + 1 tsp oil. [oil so that butter doesn’t burn ]

Pour the sauce , stir and cook it for 1 or 2  minutes.

Now add paneer cubes or fried koftas.

Simmer  on low flame for a min .

Add cream and mix well. Cook for few seconds.

Paneer kofta makhani is ready.

Garnish it with coriander leaves or butter or drizzle few drops of fresh cream.

You can also garnish with grated paneer.

Serve it hot with naan or jeera rice.

Makhan is the Hindi word for ‘butter’. Makhani means ‘buttery’. This dish originated in the 1950s when Punjabis at Moti Mahal restaurant in Delhi invented the sauce by mixing fresh butter into a tomato-based curry.

INSTEAD OF PANEER CUBES , I GAVE A TWIST BY MAKING KOFTAS. Kofta recipe – PANEER KOFTA GRAVY

NOTES 

1. More the butter ,better the taste .
2. Don’t use very sour tomatoes .[You can use upto 4 tomatoes ]
3. We can also cook the gravy in cooker upto 2 whistles.
4. Gravy has to be thick ,so add water accordingly while boiling the gravy itself .
5. The gravy thickens on cooling because of cashew .
6. Instead of food colour use kashmiri red chillimpaste or pwdr .
7. Straining of gravy is must to get smooth paste.
8. Makhani gravy is the red gravy mostly prepared in Restaurants . [NorthIndian dishes ]
9. This gravy is creamy /rich /smooth and silky in texture  .
10. Fresh cream is used to balance the flavour of tomato.
11. You can make the gravy paste in advance and store in fridge upto a week .[ no cream to be added ]

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