Makhani means butter. Paneer Makhani is a dish prepared with Paneer (Cottage Cheese) and Butter. It goes very well with Roti, Chappati, Naan etc. This dish is considered to have originated from the Punjab region and so it is a popular dish in all the restaurants serving Punjabi Dishes.
Paneer (Cottage Cheese) – 200 GMs (cut into cubes)
Butter – 2 tbsp
Onion- 1 (grated into fine grater)
Ginger Garlic Paste – 1 tsp
Red Chilli Powder – 1 tsp
Cumin Seed Powder – ½ tsp
Turmeric Powder – 1/8 tsp
Garam Masala – ½ tsp
Kasoori Methi – 1 tsp
Sugar – 1 tsp
Salt to taste
Tomato (medium sized) – 4
Green Chilli – 1 (deseeded and sliced)
Ginger Julienne – from 1 inch long piece
Fresh Cream – ¼ cup
Chopped Coriander Leaves – for garnishing
Blanch the Tomatoes. Peel off the skin. Allow it to cool. Make a fine puree of it without adding water. Keep aside.
Heat the butter in a pan. Stir fry the finely grated Onion in it till the Onion turns golden brown till the Butter separates from the Onion. Use medium flame only.
Add the Ginger Garlic Paste.
Stir cook for a minute.
Add the Tomato Puree, Red Chilli Powder, Cumin Seed Powder, Turmeric Powder, Garam Masala, Kasoori Methi, Sugar and Salt.
Cook till the Tomatoes and the Masalas are cooked well and cooked dry.
Add 1 to 1 ½ cup of water, sliced Green Chilli and the Ginger Julienne. Continue cooking for 4 to 5 minutes.
Add the Paneer Cubes. Stir cook gently for 2 minutes in low flame.
Add the fresh Cream. Mix gently and cook for a minute. Switch off the flame.
Garnish with Coriander Leaves.