Paneer Makhani is a Delhi classic and one of India’s most ordered dishes. In this recipe, paneer cubes are grilled and simmered in a rich tomato-cashew gravy spiced with cardamom, cinnamon, and kasuri methi. Instead of the heavy cream found in restaurants, this recipe adds milk at the end for a lighter but equally indulgent taste. Perfect with naan or jeera rice.
Cut the paneer into thick slices. Lightly sprinkle salt and chilli powder. Set aside while you prepare the base gravy.
Description - Step 2
Step 2: Temper the Spices
Heat 2 tsp oil in a non-stick pan. Add cardamoms, cloves, cinnamon, garlic, and ginger. Sauté until fragrant, then toss in the chopped green chillies.
Description - Step 3
Step 3: Cook the Tomato Base
In another pan, cook the tomato puree with salt until it reduces slightly. Add it to the spice pan and let the flavours combine. This gives the curry its deep red colour.
Description - Step 4
Step 4: Grill the Paneer
Heat the remaining oil in a grill pan. Place the paneer slices, flipping once until both sides turn golden. This step gives the paneer a smoky edge like dhaba kitchens.
Description - Step 5
Step 5: Season the Curry
Add coriander leaves, remaining chilli powder, garam masala, kasuri methi, and honey to the tomato gravy. Mix well to balance spice, tang, and sweetness.
Description - Step 6
Step 6: Combine Paneer & Curry
Cut grilled paneer into cubes. Add them to the curry, simmer gently so they soak in the flavours.
Description - Step 7
Step 7: Finish & Serve
Just before serving, stir in milk for creaminess. Serve hot with chapatti, naan, or rice.
Search
Login
Indian
Easy
Main Course
.jpg?fmt=webp)
