Wednesday, January 02, 2013

Paneer Makhani

Paneer Makhani

Paneer – 200gms
Tomatoes – 5 medium sized, blanch, remove skin and grind into a puree
Ginger – 2 tsp chopped
Garlic – 2 tsp chopped
Cumin seeds – ¼ tsp
Kashmiri chilli powder – 1 tsp
Cumin powder – 1 tsp
Corriander powder – 1 tsp
Tomato ketchup – 1 Tbsp
Ghee – 1 ½ Tbsp
Cold milk – ¼ cup
Kasuri methi – 1 tsp
Garam masala powder – ½ tsp
Fresh cream – 2 Tbsp
Corriander leaves – for garnishing


  • Heat pan and add the ghee.
  • Add the chopped ginger, garlic and cumin seeds and fry well.
  • Reduce the flame and add the chilli powder, cumin powder, coriander powder and salt and fry.
  • Pour ¼ cup of water and increase the flame and fry till the oil layer comes up.
  • Now add the tomato puree and tomato ketchup and cook for 7- 8 minutes until the gravy starts to dry up and attains a nice red colour.
  • Add ¼ cup of water and add the paneer and mix well.
  • To this add the cold milk, kasuri methi(crushed between your palms), garam masala and mix well.
  • As it starts to boil add the fresh cream diluted in a little water to this. Mix well and off the flame.
  • Serve garnished with coriander leaves and cream.


  1. I have been waiting so long to post a comment on this recipe... trust me people this is truly a dish which will melt in your mouth.. and for all the ones who dont like paneer.. take my word.. even my husband , who dint like paneer at all became a huge fan of this dish..

    1. Thankyou so much Jessica for that lovely feedback:)))))


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