Hi All. There’s been a long silence on my blog recently and you can guess I was busy like anything last few weeks. Lots happening in my world – bought a new place and moved home. And then my son was keeping sick for most of these weeks, so I was looking after him and why it was all about me? M was away in the US for a couple of weeks… Tiring, yes. But I am sure I won’t be disappointed once M returns with all the goodies for us!! :)

So yea, time for sharing a recipe.. I do a vegetarian dish not very often.. and would like to share this one of my favourite – Paneer Makhni or Butter Paneer. Hope all my vegetarian friends find this useful!! :) Before the recipe, a little about Paneer or cottage cheese (from Wikipedia)..

Paneer is a fresh cheese common in South Asian cuisine. In eastern parts of Indian Subcontinent, it is generally called Chhena. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.




Cuisine: Indian | Cooking time: 60 mins | Serving: 6 people

Paneer – 1 kg cubed
Lemon Juice – 2 tbsp
Red Chill powder – 2 tsp
Salt – to taste

For the Marinade:
Yoghurt – 1 cup
Salt – to taste
Garlic Paste – 2 tsp
Ginger Paste – 1 tbsp
Garam Masala – 1 tsp
Red Chilli powder – 2 tsp
Lemon Juice – 3 tbsp
Mustard oil – 3 tbsp

For the Gravy :
Butter – 150g
Tomatoes – 800g
Green Cardamom – 4-5
Mace – 1-2
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Green chillies – 5-6 chopped
Red chilli powder – 2 tsp
Salt – to taste
Garam Masala – 1 tbsp
Cashew paste – 10-12 cashews
Kasuri Methi – 1 tsp
heavy Cream – 1 cup

For the Paneer:
Cube the paneer into bite size.

Apply a mixture of red chilli powder, lemon juice and salt and set aside for about 1 hour.

Hang yoghurt in a muslin cloth for 15 mins to remove extra water. Add red chilli powder, salt, ginger, garlic, lemon juice, garam masala power and mustard oil to it.

Pour this mixture to the paneer and keep aside for 20 mins. Take some oil in a pan and shallow fry for about 2 mins.

Remove and set aside.

For the Gravy:
Heat some oil in a pan and add butter. Toss in green cardamom, mace and 1 tbsp of garlic. Add chopped tomatoes.

Cook until the tomatoes are soft and done and then cool and grind to a smooth paste. Strain to get the puree.

Heat about 3 tbsp of butter and add ginger paste and chopped green chillies. Add the tomato puree, salt and red chilli according to taste. Cook for about 10 mins. Add cashew paste. Cook for another 2-3 mins

Add the paneer to the gravy and let it simmer. Add kasuri methi and cream, simmer for another 2 minutes.

Garnish with coriander. Serve with butter naan or plain rice.

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04. October 2013 by Sadaf Ansari
Categories: Vegetarian | Tags: , , , , , , | Leave a comment

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