Restaurant style paneer makhani recipe |butter paneer makhaniwala | paneer bhaji скачать в хорошем качестве

Restaurant style paneer makhani recipe |butter paneer makhaniwala | paneer bhaji

Paneer Makhani (or Paneer Makhanwala) is a classic North Indian dish featuring succulent cottage cheese cubes simmered in a rich, creamy, and mildly spiced tomato sauce, typically known for its silky texture and slight sweetness. It is famously rich in butter and often garnished with cream and dried fenugreek leaves (kasuri methi).  Here is a detailed, restaurant-style Paneer Makhani recipe: Ingredients For the Gravy Base (Boiling): Tomatoes: 4-5 medium-sized, ripe, and chopped (approx. 250g) Cashews: 10-15 raw, soaked in water for 15-20 mins (essential for creaminess) Onion: 1 medium white onion, chopped (optional, for body) Ginger-Garlic: 1 inch ginger + 3-4 garlic cloves Whole Spices: 1 bay leaf, 1-inch cinnamon stick, 3-4 green cardamom pods, 2-3 cloves Water: 1 to 1.5 cups  For the Curry & Assembly: Paneer: 200g - 250g, cubed (can be lightly fried, but not necessary) Butter: 2 tablespoons (salted) Oil: 1 tablespoon (to prevent butter from burning) Kashmiri Red Chili Powder: 1 teaspoon (for color) Dried Fenugreek Leaves (Kasuri Methi): ½ - 1 teaspoon, crushed Fresh Cream: 2-3 tablespoons Garam Masala: ¼ teaspoon Salt: To taste  Instructions 1. Prepare the Makhani Gravy Base Boil: In a pan, combine chopped tomatoes, soaked cashews, ginger, garlic, whole spices (bay leaf, cinnamon, cardamom, cloves), and 1 cup of water. Cook: Cover and simmer on medium heat for 15-20 minutes until the tomatoes are completely soft and mushy. Cool & Blend: Remove the whole spices (optional, for a milder flavor) and let the mixture cool. Blend into a completely smooth puree. Strain: For a "restaurant-style" silky texture, strain this puree through a sieve to remove tomato skins and seeds.  2. Cook the Curry Temper: Heat butter and oil in a large kadai (wok) on low heat. Add Spices: Add the Kashmiri red chili powder directly into the butter and sauté for a few seconds (do not burn it). Simmer: Pour in the strained tomato-cashew puree. Add salt and Cook on medium heat for 5-7 minutes until the gravy thickens and oil begins to separate from the edges. Finish Gravy: Add garam masala and crushed kasuri methi.  3. Add Paneer & Cream Add Paneer: Add the paneer cubes to the gravy. If desired, you can add ½ cup of water or milk to adjust the consistency. Simmer & Cream: Lower the flame, stir in the fresh cream, and simmer for another 2-3 minutes. Serve: Garnish with fresh coriander leaves and an extra drizzle of cream. Serve hot with naan, roti, or paratha.