Home » Side Dishes » PANEER MAKHANI / INSTANT BUTTER PANEER

PANEER MAKHANI / INSTANT BUTTER PANEER

Paneer Makhani or instant butter paneer is one of the quickest and buttery way of making paneer, specially when you have guests coming at very short notice, this recipe comes very handy and leaves a great impression on guests. 
Best part of this recipe is that it requires very less time and less ingredients unlike shahi paneer. 

I have posted authentic recipe of making shahi paneer, but it requires many ingredients and takes time too, but it’s all worth it. 

Serves: 7-8 bowls 

 INGREDIENTS 
1/2 kg Paneer
2 medium sized roughly chopped onions
4-5 large roughly chopped tomatoes
8-9 cashew-nuts  (Kaju)
2 bay leaves (tej pata)
2-3 cloves
1 black cardamom (badi elachi)
1/2 inch cinnamon stick
1 tsp deegi mirch powder (red chili powder)

5-6 garlic pods
1/2 inch ginger
1/4 cup butter
1/4 cup fresh cream (I used Amul fresh cream)
1 tsp honey
1 tsp kasuri meethi
salt to taste

METHOD
1. In large deep pan, add onion, tomatoes, garlic, ginger, cashews, bay leaves, cardamom, cinnamon stick, 2 tbsp butter (out of 1/4 cup) and 1/2 tsp chili powder out of 1 tsp. Add water 2 glasses of water, cover and cook on medium to low flame till water is absorbed.

2. Once onions and tomatoes are cooked, turn off the gas, let it come down to room temperature.

3. Transfer all the ingredients except bay leaf and cardamom. Make a fine paste.

4. In same pan, add remaining butter and remaining chili powder.

5. Add gravy, cook for 2-3 minutes.

6. Add paneer cubes. Mix well.

7. Add honey, salt and kasuri meethi,  give a good stir.

8. Cook for 2-3 minutes. Turn off the gas and add cream.

9. Serve hot with tandoori roti or tandoori parantha.

Pictorial:

1. In deep pan, add onion, tomato, ginger, garlic, cashew, bay leaf, cinnamon stick, cloves, cardamom, chili powder, butter with water.

2. Close the lid and cook on low to medium flame.

3. Once water is dried.

4. Except for bay leaf and cardamom.

5. Transfer rest in blender jar.

6. Pulse to make fine paste.

7. Using same pan, add remaining butter.



8. Add chili powder.

9. Add gravy, cook for 2-3 minutes, add paneer.

10. Mix well.

11. Salt.

12. Honey.

13. Roasted and crushed kasuri meethi.

14. Mix well, add cream.

15. Garnish with freshly chopped coriander leaves and serve hot!

SOME SUCCESS STORIES: 

1. By Sabita Kathuria.



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