Paneer Makhani Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and sauté onions until golden brown.
• STEP 2.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 3.Add tomato puree, cashew paste, and spices. Cook until the oil separates.
• STEP 4.Add water and simmer the gravy for a few minutes.
• STEP 5.Add paneer cubes and cook for another 5 minutes.
• STEP 6.Finish with cream and garnish with coriander leaves.
• STEP 7.Serve hot with naan or rice.

Cooking Tips

• To make the dish more flavorful, marinate the paneer cubes in yogurt and spices for 30 minutes before cooking.
• For a healthier version, you can substitute cream with yogurt or coconut milk.
• If you prefer a spicier taste, add a pinch of red chili powder or green chilies to the gravy.

Storage and Serving

• Paneer Makhani can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Garnish with fresh coriander leaves and serve with naan, roti, or rice.