Panner Makhnai is a delectable, sweet and tangy gravy (made with tomatoes as core ingredients) with soft Paneer/Indian Cottage Cheese. Paneer Makhnai or Paneer Makhanwala, recipe with stepwise pics.
Main, Quick Lunch and Dinner Ideas
Indian, North Indian
Indian Cottage Cheese, Makhani gravy, Paneer, Paneer recipes
Paneer/Indian Cottage Cheese
approx. 2 cups
Cashew Nut pieces
Kasuri Methi/Dried Fenugreek Leaves
Kashmiri Red Chilli Powder
Cinamom stick (small)
Canned Tomato Sauce
Cut Paneer into cubes of desired size.
Soak in lukewarm water fro 5-10 minutes.
Cut tomatoes in irregular pieces.
In a pan, add water about 1.5-2 cups water, then add cashew nuts, tomatoes, ginger, garlic and whole spices.
Once the tomaotes are soft and mushy, swtich off the gas and let the mix cool down.
Puree the mixture in very smooth paste. You can take starin water before making puree. Add it later to curry.
In the same pan or take another one, add oil and butter. Once the butter starts to melt, add Kashmiri Red Chilli Powder.
Mix with butter for a few seconds and then add puree. Mix nicely. Puree will splutter so be careful.
Keep on cooking the mixture for a 1-2 min, stirring in between.
Add tomato sauce(optional), sugar, garam masala and mix well.
Add about ¼-half cup of water to adjust the consistency. Use the water strained after cooking tomatoes and spices. Cook for a minute.
Add Paneer cubes and salt and mix nicely.
Cook for just a couple of seconds so that the masala coats evenly on paneer cubes.
Add roasted and finely crushed kasuri methi/dried fenugreek leaves and mix well.
Add more butter if you like and serve hot with the bread of your choice.
Substitute Paneer with Tofu and butter with any flavourless oil, for vegan version..