Paneer Makhni

Nutrition values are AI-estimated based on ingredients.

• 2-3 small red onions
• 5-6 medium red tomatoes
• Approximately 10-12 whole cloves garlic
• Approximately 1 tablespoon minced garlic
• Approximately 1-inch piece ginger
• About 1/4 cup raw cashews
• 1-2 tablespoons red chili powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon dried fenugreek leaves
• 1 bay leaf
• 4-5 green cardamom pods
• 1 black cardamom pod
• A small piece of cinnamon stick
• 2-3 cloves
• 1 tablespoon coriander powder
• 1-2 tablespoons salt
• Approximately 1 cup water
• 1/2 cup milk
• One block (around 200-250g) paneer
• 2 tablespoons butter
• 1/2 teaspoon cumin seeds (jeera)
• 1 teaspoon Kashmiri red chili powder
• 1/4 cup fresh cream
• A generous pinch dried fenugreek leaves (kasuri methi)
• A few sprigs fresh coriander/cilantro
• One small piece of charcoal
• 1 teaspoon melted butter

1. 1Add chopped onions, tomatoes, garlic cloves, ginger, raw cashews, red chili powder, turmeric powder, dried fenugreek leaves, whole spices (bay leaf, green and black cardamom, cinnamon, cloves), coriander powder, and salt into a pressure cooker.
2. 2Pour water and milk into the pressure cooker.
3. 3Seal the pressure cooker and cook for 25-30 minutes on a low flame.
4. 4After pressure cooking, open the lid and remove the bay leaf from the cooked mixture.
5. 5Transfer the entire contents to a blender and process until a completely silky smooth paste is formed.
6. 6Strain the blended paste through a fine-mesh sieve into a bowl to ensure a smooth gravy.
7. 7In a separate non-stick pan, melt 2 tablespoons of butter.
8. 8Add minced garlic, cumin seeds, and Kashmiri red chili powder to the hot butter and quickly sauté.
9. 9Pour the strained, smooth gravy into the pan, combine with the tempering, and stir well.
10. 10Add paneer cubes, additional salt (if needed), a generous pinch of dried fenugreek leaves (Kasuri Methi), and fresh cream to the simmering gravy.
11. 11Gently simmer the curry for a short while.
12. 12Heat a small piece of charcoal directly over a gas flame until it turns red hot and begins to smoke.
13. 13Place the hot charcoal in a small metal bowl and nestle it into the center of the simmering Paneer Butter Masala.
14. 14Pour 1 teaspoon of melted butter over the charcoal to create smoke.
15. 15Quickly cover the pan with a lid for a few minutes to allow the smoke to infuse the curry.
16. 16Carefully remove the charcoal bowl from the curry before serving.
17. 17Serve the finished Paneer Butter Masala hot, generously garnished with swirls of fresh cream and freshly chopped green coriander leaves, alongside fluffy white rice.

These instructions are our analysis of the original video. Watch on YouTube →