Paneer Makhani is a quintessential Punjabi dish featuring soft paneer cubes simmered in a silky, buttery tomato-based gravy. The paneer soaks up the rich, tangy flavours of the sauce, while cashews and cream lend a luxurious texture. Redolent of aromatic spices like garam masala and cumin seeds, each mouthful of Paneer Makhani is sheer bliss. While it takes a bit of effort, this dish is actually straightforward once you have the tomato gravy ready.
Sunrise tip: For restaurant-style Paneer Makhani, fry the paneer cubes in a bit of oil or butter until lightly browned before adding to the gravy. This prevents them from breaking and gives a nice texture.
Time: 10-15 minutes
Heat 1 tbsp oil in a heavy-based pan. Add cumin seeds and chopped onion, and fry for 2-3 minutes until the onion is translucent and golden brown in colour.
Add the ginger-garlic paste and fry for 2-3 minutes.
Add Sunrise Turmeric Powder and Sunrise Red Chilli Powder, and cook for 2-3 minutes until well mixed.
Time: 5 minutes
Pour in the prepared tomato puree. Cook on medium heat for 2-3 minutes, stirring often, until the puree thickens and oil begins to separate from the sides.
Time: 10-15 minutes
Reduce heat to low. Stir in the salt to taste, Sunrise Cumin Powder, Sunrise Coriander powder, and green chilli paste and sauté for 2-3 minutes.
Once cooked, stir in the cashew paste until blended well. Add some water for better consistency and cook for 2-3 minutes.
Sprinkle Sunrise Paneer Butter Masala and cook for 2-3 minutes again.
Time: 10 minutes
Pour in the fresh cream and mix carefully. Gently slide in the paneer cubes. Simmer for 2-3 minutes.
Time: 2 minutes
Top it off with some butter. Sprinkle some freshly chopped coriander leaves and serve the Paneer Makhani hot with naan, roti, or jeera rice. Enjoy!
Breads: Butter naan, Tandoori roti, Lachha paratha
Rice: Steamed basmati rice, Jeera rice, Veg pulao