We both come from South India, we love our Sambar (lentil and veggie stew), varieties of rice dishes (for example take a look at bisibelebath, chameen biryani or pongal) and of course fish fry (more so for the Mr) but we do have fond memories of our mothers once in a while cooking very typical north Indian food! Very typical north Indian food of course had- PANEER! 😀
On a sunny sunday here in Germany, we wanted to bring back our childhood food memory and make this yummy Paneer Makhni or Paneer Butter Masala ❤
This is basically paneer (Indian cottage cheese) cooked in spicy creamy gravy.
Dig into this yummiest of the Indian curries with some garlic naan (recipe of which will be up soon) or with some hot steamed rice. We promise it will not disappoint you in any manner 😉
With extreamly flavorful ingredients and super less cook time, you can whip up this beauty for any occasion or just simply for a lazy Sunday brunch like we did!
Let us now get into the recipe 🙂
Prep time: 15 minutes|Cook time: 20 minutes
Serves: 4 people
What do you need?
- 1 tablespoon – Butter
- 2 red onion – finely chopped
- 4 tomatoes – roughly chopped
- 250g – Paneer
- 2 – Kashmiri red chillies
- 1 knob of Ginger – finely chopped
- 2 cloves of Garlic – finely chopped
- 1 bay leaf
- 1 teaspoon cumin
- 1 cinnamon stick
- 2 tablespoon – cashewnut
- 1/2 teaspoon – garam masala powder
- 1/2 teaspoon – turmeric powder
- 1 tablespoon – dried fenugreek (kasuri methi)
- 2 tablespoon – cooking cream
- Salt to taste
How to make this?
- In a large pan, heat a tablespoon of butter on a medium flame until it melts.
- Add red chillies, ginger, garlic and all the whole spices (bay leaves, cinammon and cumin). Saute for a minute and add cashew nuts and 1 chopped onion. Once the onions turn translucent, add the tomatoes. Mix well and cook till tomatoes are done.
- Switch off the flame and set aside to cool.
- Let the mixture cool completely. Take away the whole spices and blend to a smooth paste.
- Use the same pan, heat the remaining butter, saute the remaining onion till translucent and add the blended paste. Add garam masala powder, turmeric and salt along with some water.
- Once well corporated and the curry comes to a boil, simmer and cook slowly for 15 minutes,till the oil separates. Cut the paneer into small cubes, you could either slightly fry them in oil or add them the way it is to the gravy and mix gently.
- Add the cream and slightly crush the dried fenugreek in hand and add it. Mix gently and you can now dig in!
We are very sure that you will love this recipe and if you do try making this, tag us and spread the word! ❤