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Paneer Makhani or Makhanwala or Paneer Butter Masala (Indian Cheese in Creamy Sauce) Recipe Video

  • 4servings
  • 30minutes

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Source: www.ifood.tvReport recipe

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Nutrition Info . . .

VitaminsA, B3, D
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Butter 1 Tablespoon

  2. Cumin powder 1 Teaspoon

  3. Ginger paste 1 Teaspoon

  4. Garlic paste 1 Teaspoon

  5. Turmeric powder 12 Teaspoon

  6. Tomato puree 2 Cup (32 tbs)

  7. Salt To Taste

  8. Water 14 Cup (4 tbs) (Use as required)

  9. Garam masala 12 Teaspoon

  10. Kashmiri chilli powder 1 Teaspoon

  11. Kasuri methi 1 Tablespoon

  12. Paneer cubes 1 Cup (16 tbs)

  13. Heavy cream/Skimmed milk powder 12 Cup (8 tbs)

  14. Cashew paste 1 Tablespoon

  15. Fresh cilantro 2 Tablespoon , chopped (For garnishing)

Instructions Jump to Ingredients ↑

  1. Directions MAKING 1. Heat a pan, add butter. When the butter melts, add cumin powder, ginger paste and garlic paste.

  2. Add turmeric powder and tomato puree. Stir and let the puree cook a while on medium heat.

  3. Add a little water, cover the pan and let it cook.

  4. After a few minutes, add the garam masala, Kahmiri red chili powder, kasuri methi and stir well.

  5. Add the paneer cubes and some water, if required. Stir gently, cover the pan and let it simmer for a few minutes.

  6. Finally add the heavy cream and cashew paste, stir gently for a couple of minutes and turn off the heat.

  7. Garnish with freshly chopped cilantro leaves.

  8. SERVING 8. Serve warm with rice, roti, naan or paratha.

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