How to make Paneer Makhani
- In a medium pan, melt the butter and carefully spread it throughout the pan. Add green cardamom, black cardamom, and cinnamon sticks. Gently sauté everything together with the butter.
- Stir in the tomato puree. Bring the mixture to a boil. Add salt. Reduce heat to simmer.
- Add paneer, tomato ketchup, red chili powder, and sugar. Give everything a proper stir. Continue to stir and gradually add water. Put the lid on the pan and return to a boil.
- When it comes to a gentle boil, add kasurimethi and mix well.
- Now, gently stir in the cream and mix well. Return to a boil. Sprinkle with grated paneer, to garnish.
- Your delicious PaneerMakhani dish is finally ready. Serve hot.
- The Hindi word “Makhan” means ‘butter’ in English, thus, “Makhani” translates as “buttery”.
- The origin of the dish is from a restaurant in Delhi in the1950s. The sauce was invented by the Punjabis by mixing butter into a curry that is made with tomato.
Also, a survey in India showed that PaneerMakhani was in the top 5 list of foods ordered in the country.