Paneer Makhni


Impossibly, rich, and creamy Paneer Makhni is to die for! Insatiable, inviting, and a culinary delight. The combination of the spices with fresh cream makes it a homely dish perfect for both rice and roti lovers. Here’s our Paneer Makhni recipe.

Ingredients

  • Paneer cut into cubes – 400 gms
  • Ginger-garlic paste – 1/2 tsp
  • Kashmiri red chili powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2tsp
  • Garam masala – 1/4 tsp
  • Turmeric powder -1/4 tsp
  • Hung yougurt – tbsp
  • Butter – 2 tbsp
  • Salt – as required

For the gravy

  • Finely chopped onions – 1 small
  • Diced tomatoes – 6 medium sized
  • Ginger garlic paste – 1/2 tsp
  • Finely chopped ginger – 1/2 inch
  • Slit green chilies – 2
  • Kashmiri red chili powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Kasoori methi – 1/2 tsp
  • Fresh cream – 2 tbsp
  • Butter – 2 tbsp
  • Oil – 1 tsp
  • Salt – as required

Method

  • Marinate the paneer cubes with ginger-garlic paste, Kashmiri red Chili powder, coriander powder, cumin powder, garam masala, turmeric powder, hung yogurt and salt. Cover and keep aside.
  • For the gravy, add 1 tbsp of butter and a little oil in a wok.
  • Fry onions until translucent.
  • Add ginger-garlic paste and fry until raw smell goes.
  • Now add the diced tomatoes and cook till soft.
  • Cool this mixture and transfer it into a blender and blend until smooth.
  • Now sieve this into a bowl to give you a smooth velvety gravy.
  • Meanwhile cook paneer in a pan. Grease the pan with some butter. Place the paneer cubes, cook for 2 minutes on one side, flip them and cook for another 2 mins on the other.
  • Add another dollop of butter into the same wok.
  • Add ginger and green chilies and fry for few seconds.
  • Add the gravy. To this, add Kashmiri red chili powder, cumin powder, coriander powder and cook for 2 mins.
  • Crush the kasoori methi before adding. Then add fresh cream and mix. Cook for another 2 mins.
  • You can add some sugar or honey in case you feel the gravy is a little tangy.
  • Add the paneer cubes. Mix gently.
  • Garnish with some more cream and a little kasoori methi
  • Serve with naan or any Indian bread, rice, or peas pulav.

Palak Paneer


palak paneer noorsrecipes

One of our all time favourites! Palak Paneer is a dish that will leave you asking for more.

Mum would make Palak Paneer on Sundays for lunch and that would make our weekends so much more happy 🙂 Do try it out!

Ingredients

  • Paneer cut into cubes  – 300 gms
  • Palak / Spinach – 2 bunches
  • Methi / fenugreek leaves – few springs
  • Savaa / Dill leaves – few springs
  • Tomato – 1 small
  • Ginger – 1 small piece
  • Lemon juice – 1 tbsp
  • Green chilies – 5-6
  • Garlic -3-4 large cloves
  • Onion finely chopped – 2tbsp
  • Cumin seeds / Zeera – 1 tsp
  • Oil – 3-4 tbsp
  • Salt – as required

Method

  • Thoroughly wash the green leaves. Coarsely chop spinach leaves from two bunches.
  • Blanch (boil the water along with a little salt, then cook the leaves for 2 minutes) along with methi and dill leaves, tomato, 1/2 inch ginger, 1 large garlic clove and green chilies.
  • Strain and immediately add cold water. Once all the cold water is drained out, transfer to a mixer jar.
  • Blend the blanched ingredients along with lemon juice to a coarse paste.
  • Shallow fry paneer cubes till slightly brown and keep aside.
  • Heat  2 tbsp oil in a pan. Add cumin seeds and allow to splutter.
  • Now add 2 tbsp of finely chopped onion and fry till light brown. Then add 2 large cloves of finely chopped garlic and fry.
  • Mix in palak paste, add some salt and cook till well mixed for about ten minutes.
  • Mix in fried paneer cubes and cook for 2-3 mins.
  • Serve immediately. Add paneer just before serving.
  • Serve with roti, naan or kulcha.