The beautiful garden of the resort was glistening with the golden lighting. The drinks were getting mixed flamboyantly, the pretty ladies were elegantly showing off their solitaires and the music was trying to find its audience. As the party was getting warmed up, the sublime quietness couldn’t be mistaken.
At that very precise moment, she entered. Dressed to kill, in that bold yet so sophisticated red dress. The white stilettos, added not just height, but lot of grace and poise to the demure beauty. Many pairs of eyes turned quickly to greet, while others preferred to show ignorance; while making a mental note to know her in person. She walked across the length of the room, in that confident gait, which only a self assured one can possess. She stopped, right in front of the hosts. Soon there were warm hugs, cheerful greetings and “that” laughter. The full throttled one. As if someone just popped open a bottle of champagne. The camaraderie attracted all the friendly souls. And soon the casual banter, the jokes broke the ice. Her charisma and warmth worked as the spark, that brightened the whole atmosphere. 
The music became racier, the dance floor became busier and the chatter became louder. The party has just begin. Such was the power of that effervescent crowd pleaser!!
This dish has the same impact. Can brighten the simplest of the menu. Can intermingle with different varieties of dishes. Can cater to a wide variety of taste buds. Yet stand deliciously, on its own. Definitely a crowd pleaser.
Simply translated – “paneer” is “cottage cheese” and “makhni or makhani” is “made of butter or buttery”. So its as sinful, as the name. Cottage cheese in rich tomato gravy, with indulgent amount of butter, traditionally. Reduced here, to keep us all fitted in that gorgeous “little black dress” and “tuxedos”. Amen!
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A True Crowd Pleaser: Paneer Makhni
- Total Time: 45 minutes
- Yield: Serves 2
- Diet: Omnivore, Vegetarian
Description
Creamy, rich paneer in a mildly spiced tomato-based sauce. Perfect with naan or rice.
Ingredients
- 7 oz (200 g) paneer (cottage cheese)
- 3-4 large ripe tomatoes
- 1 tbsp cashews, soaked in little water
- 2-3 tbsp butter
- 1 tbsp ginger- garlic paste
- 1 bay leaf, 2 cardamom, 2 cloves, 1/2” cinnamon
- 0.5 - 1 tsp red chilli powder
- 1 tsp coriander powder
- 0.25 tsp garam masala powder
- Pinch of sugar
- 0.5 tsp kasuri methi/dry fenugreek leaves, crushed
- 0.5 tbsp tomato paste
- salt & black pepper
- 1 tbsp fresh cream
- Ginger, finely chopped or coriander, chopped
Instructions
- Wash and chop tomatoes. Puree the tomatoes in a blender. Grind cashews with very little water to a smooth paste.
- If using frozen paneer, defrost and keep it in warm water until used. Keep fresh paneer in warm water to soften it.
- Heat a wok. Add butter and, as it melts, add the aromatic spices. Add the ginger-garlic paste and saute for a minute.
- Add the tomato puree. Add salt, sugar, red chili powder, and coriander powder. Keep the flame on medium heat and cook until it thickens like a sauce. Stir occasionally.
- After about 15 minutes, add tomato paste and stir. Then add about a cup of water.
- Add the cashew paste. Cook for another 2-3 minutes. Add black pepper, garam masala, and crushed kasturi methi. Check the seasoning.
- When the desired consistency of gravy is achieved, remove paneer cubes from warm water and add them to the gravy. Finish with a dollop of fresh cream.
- Garnish with green chilies/ginger or chopped coriander leaves and serve warm with Indian bread or rice.
Notes
- For a smoother sauce, strain the tomato puree before adding it to the wok.
- If you don’t have fresh cream, you can substitute with plain yogurt or coconut cream.
- To prevent the paneer from breaking, gently add it to the sauce and avoid stirring vigorously.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 20
- Cholesterol: 50
Frequently Asked Questions
What is the difference between paneer makhni and paneer tikka masala?
Paneer makhni uses a butter and cream-based tomato sauce (makhni means butter), while tikka masala typically involves marinated and grilled paneer in a spiced tomato gravy. The makhni version is generally richer and milder in heat.
Can I make paneer at home for this recipe?
Yes, heat whole milk to a boil, add lemon juice or vinegar to curdle it, then strain through cheesecloth and press for 30 to 45 minutes. Homemade paneer is softer and fresher than store-bought, which makes a real difference in the final dish.
How do I keep the paneer from becoming rubbery?
Soak the paneer cubes in warm water for 10 minutes before cooking, and add them to the sauce toward the end rather than frying them for too long. This keeps them soft and creamy instead of tough.
