Introduction
The most popular and renowned creamy dish of Indians is, without a doubt, Makhani Paneer. Rich in flavours and full of textures, the dish has captured gourmands worldwide. The word "Makhani" itself means "buttery" in Hindi; that is quite a good idea of what is in store for you with every take of this classic dish. Do you know you can make restaurant-style paneer makhani biryani at home?. In the following blog, we're going to take you step by step from choosing the right ingredients to perfecting the creamy, smooth sauce that makes this dish irresistible.
Thinking about what makes this recipe different from all the other paneer dishes? We'll talk about "What is paneer makhani made of?" and compare it with the favourite paneer dishes like butter paneer and kadhai paneer.
What is Paneer Makhani Made Of?
At its core, paneer makhani consists of soft, creamy cubes of paneer-Indian cottage cheese-cooked in a rich, smooth tomato-based gravy finished with cream and butter for that silky texture. The sauce is seasoned with an overriding combination of mild spices so that flavour is added without overpowering the natural sweetness of the tomatoes.
Key Ingredients for Makhani Paneer Recipe
Quantity | |
Paneer (cubed) | 200 grams |
Fresh tomatoes | 4 medium-sized |
Cashews (soaked in water) | 10-12 |
Ginger-garlic paste | 1 tablespoon |
Butter | 3 tablespoons |
Fresh cream | 1/4 cup |
Red chili powder | 1 teaspoon |
Garam masala | 1/2 teaspoon |
Kasuri methi (dried fenugreek leaves) | 1 tablespoon |
Cumin seeds | 1/2 teaspoon |
Salt | To taste |
How to Make Paneer Makhani at Home
Step 1: Tomato-Cashew Gravy Preparation
Boil tomatoes and cashews together in a pan till the tomatoes become soft.
Allow the mixture to cool down, then grind into a smooth paste. Strain the paste to remove seeds or peels for a silky gravy.
Step 2: Cook the Gravy
Heat butter in a pan and add cumin seeds, till they sizzle.
Add ginger-garlic paste, sauté for 1-2 minutes until fragrant. Add the pureed tomato-cashew paste to it.
Cook for 10 minutes, until the gravy is of desired consistency. Add red chilli powder, garam masala, and salt, whatever your taste may approve.
Step 3: Garnish
Lastly sprinkle kasuri methi and mix well.
Serving
Garnished with cream and fresh coriander. Serve hot with naan, roti or with rice.
Paneer Makhani vs. Butter Paneer
What is the difference between paneer makhani and butter paneer?
Although paneer makhani and butter paneer may sound similar in some aspects, they differ profoundly in terms of flavour and preparation. While both dishes make use of a rich, creamy tomato-based sauce, the difference lies in the minute variations.
Kadhai paneer is a dish from the Indian state of Punjab. It is a specialty made with bell peppers, onions, tomatoes, and sometimes cream. It differs from recipe to recipe, region to region. So, it is commonly served in Indian restaurants as an independent dish.
Whereas kadhai paneer is spicier and rustic and made with capsicum and onions, paneer makhani is a smooth and creamy gravy dish made with tomatoes and cream.
Paneer Makhani vs. Butter Paneer:
Feature | Paneer Makhani | Butter Paneer (Paneer Butter Masala) |
Texture | Smooth, creamy, with a mild tomato flavour | Creamy with a slightly richer taste due to more butter and cream |
Spice Level | Mild, focusing on the tomato’s sweetness | Slightly spicier with more use of masalas |
Cooking Technique | Tomatoes are blended with cashews for creaminess | Cream is added generously for extra richness |
Is paneer makhanwala sweet or spicy?
Paneer Makhanwala-another name for paneer makhani is rather mild and has a sweet undertone from the tomatoes and cream. It is not traditionally a spicy dish, so it is one of the popular favorites of those who enjoy mild, full-flavored curries. It can, however, be made spicy by sprinkling additional red chili powder or using more green chilies if someone likes a bit of spice in the dish.
What is the difference between Kadhai paneer and paneer makhani?
Kadhai paneer is a delicious and popular paneer dish but is very far from paneer makhani. Here is how they compare:
Kadhai Paneer vs. Paneer Makhani:
Feature | Paneer Makhani | Kadhai Paneer |
Main Ingredients | Paneer, tomatoes, cream, butter | Paneer, capsicum, onions, tomatoes, whole spices |
Gravy Type | Smooth and creamy | Thick and chunky, more rustic |
Spice Level | Mild | Spicy and aromatic due to whole spices |
Cooking Style | Paneer is simmered in rich gravy | Paneer is sautéed with vegetables in a kadhai (wok) |
Why is Paneer Makhani So Popular?
Paneer makhani is famous for its rich, buttery texture with mildly spiced flavors. Generally, it used to be out there on great occasions or in restaurants, as it has that feel of luxury. Soft paneer cubes have always been paired with a velvety tomato sauce, having irresistible appeal for every vegetarian and non-vegetarian. Its flavor profile does not present any challenge in terms of spiciness; however, it can still get numerous depth elements in the flavors.
Is Paneer Makhani Healthy?
Although it is true that paneer makhani is rich, this too can find a rightful place in the repertoire of a healthy diet when taken in moderation. Paneer itself is a good source of protein and calcium; hence, paneer can become a healthy option for vegetarians. Still, as butter and cream go into this preparation, it definitely has more calories. Instead, use low-fat paneer and try to minimize the butter and cream used in making the dish.
Paneer Makhani Health Benefits
Nutrient | Benefit |
Protein (from paneer) | Essential for muscle repair and growth |
Calcium (from paneer) | Supports strong bones and teeth |
Lycopene (from tomatoes) | Rich in antioxidants, supports heart health |
Healthy Fats (from cashews) | Provide energy and help in nutrient absorption |
Paneer Makhani Recipe: How to Make the Best
- Fresh Paneer: For the best texture, use fresh homemade paneer or good-quality store-bought paneer.
- Don't Miss the Cashews: Cashews are what provide the gravy with that nutty, creamy texture, so you do want it to be present if you want that authentic flavor.
- Less Cream for Tamarind Taste: If you don't want your dish to be too rich then you can reduce the cream.
- Stir the Gravy Well: Let the tomato and cashew gravy cook properly such that the flavors are well absorbed and also the sauce is smooth and silky.
FAQ’s
What is in Paneer Makhani?
Paneer makhani is cubes of paneer cooked in a rich creamy tomato gravy with fresh tomatoes, cashews, butter, and cream, seasoned with mild spices.
What's the Difference Between Paneer Makhani and Butter Paneer
The primary difference is that paneer makhani has a more subdued flavor profile with a tomato-and-cream-based sauce, whereas butter paneer uses more butter and is a little richer and spicier.
Final Say
This authentic makhani paneer recipe brings the flavor of restaurants right into your kitchen. With a rich, buttery sauce and soft paneer, it is just the kind of meal to resist. Whether you're making this dish on a special occasion or just feeling that yearning for something comforting enough to fill your belly, this Punjabi makhani paneer recipe will do just the trick. Serve it with naan, roti, or rice, and watch your family and guests relish every bite!
Want more recipes? Check out other favorites, including Paneer Biryani and Butter Paneer and add yet another dinner to your collection.
About Charcoal Eats
Savour the mouth watering flavours of our authentic makhani paneer recipe, which is made using only the best ingredients and traditional cooking methods. Your best place in Mumbai, Pune, and Delhi for amazing food experiences online is Charcoal Eats.
Order it now to experience the delicious taste of heaven, renowned for its aromatic spices, layered rice, and perfectly cooked vegetables.
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