Video Link: Watch Complete Recipe Here
Cooking Time: 1 hour
- 3 medium sized onion roughly chopped
- 1 tomato roughly chopped
- 1 tomato for puree
- 3-4 green chillies roughly chopped (you can adjust it according to taste)
- 4 cloves of garlic roughly chopped (if cloves are small then you can take 5-6)
- 1 tbsp oil
- 2 tbsp butter
- 1 tbsp kasuri methi (MDH,Everest any)
- Salt to taste
- 1 tsp red chilli powder (you can adjust it according to taste)
- 1 tsp coriander powder
- 1 tsp pepper powder
- 1 tsp kashmiri red chilli powder (optional) (it gives beautiful color to the gravy without increasing its heat level)
- 1 tsp garam masala
- 1/2 cup heavy cream/fresh cream (Malayi)
- 1.5 cup paneer cut into cubes (around 250 gms)
- 1 cup or more milk
In a kadhai/deep pan take 1 tbsp oil and when oil is hot enough then add roughly chopped onion, tomato, green chillies and garlic. Also add 1 tsp salt in it.
Stir it nicely and saute it for about 5-7 minutes till onion turns translucent in color. Keep the heat in medium flame.After 5-7 minutes,turn off the heat and let it cool for around 5 minutes.
Then take the veggie mixture in a blender jar and blend it to a smooth paste using little water as required.
In the same kadhai/pan (no need to wash it) take 2 tbsp butter and add kasuri methi and saute it for around a minute till kasuri methi starts leaving its aroma.
Now add the onion tomato puree which we have pureed earlier and stir it very nicely.
Add salt, red chili powder, coriander powder and pepper powder and stir all the spices in the gravy nicely.
Now cover the kadhai/pan and let the gravy cook till it starts leaving oil from the sides. It will look like the second picture given above. Keep stirring in between so that the gravy does not stick to the bottom of the pan. In the meanwhile take another tomato in the blender jar and blend it to a smooth paste.
When gravy has cooked, add tomato puree in it and stir it nicely.
Now add kashmiri red chilli powder and mix it nicely in the gravy. Cover the kadhai/pan again and cook till the gravy starts leaving oil from the sides or when it is not sticking to the bottom of kadhai/pan. Keep stirring in between so that the gravy does not stick to the bottom of the kadhai/pan.
At this stage add garam masala to the gravy and mix it nicely. Also add cream and stir it nicely into the gravy.
Now add milk.You can adjust milk according to the consistency of gravy of your liking. You can also use half milk and half water for the gravy, if you want a little lighter gravy. Add paneer cubes and stir it nicely. Let it simmer for around 5 minutes.Keep the gas on low heat
Super Scrumptious paneer makhanwala is ready to be enjoyed with Roti, Paratha, Naan, Garlic Naan or any bread of your choice.This curry is super delicious. You can also make this curry ahead of time for a party or dinners, just roast the gravy, cool it down and keep it in the refrigerator and when you have to use it add the roasted gravy to the heated pan, add cream , milk and paneer in it and ta da delicious paneer makhanwala is ready in no time. Do give it a try and please let me know how you like it. Enjoy !!
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