According to Google, there are millions of results when you search for a ‘paneer makhani recipe’. So what makes this one special? – The homemade makhani gravy masala is the answer. The magical makhani masala of mine can be prepared in advance and is freezer friendly. This is the curry paste behind all my drool-worthy restaurant-style Indian makhani dishes. Now no need to rush to the nearby Indian restaurant for your favourite murgh makhani or paneer butter masala. Prepare a batch of makhani masala over the weekend and store it in the fridge. We are a family that loves Indian food to the core. The rich, restaurant-style Indian curries and gravy dishes are always in demand for family get-togethers and dinner parties. This paneer makhani is one of those Indian food recipes I have made so many times on different occasions, and each time it has gotten me tons of compliments.
My Tried & True Tips
Soak paneer in lukewarm water for 8 – 10 minutes. This process makes the paneer super soft and mouth-melting. Use the bright red ripe tomatoes for the gravy. These tomatoes will give colour to the gravy. After grinding, filter the makhani gravy using a sieve before adding paneer. This step makes the gravy restaurant style smooth and luscious. Do not add too much water while grinding the masala, as the paneer butter masala has a thick and luscious gravy. Add ¼ cup of regular or cashew milk to get the desired consistency if the makhani gravy is too thick. Instead of sugar, you can also use ¼ cup tomato paste or sauce. Nowadays, no onion, garlic tomato sauce, or ketchup is readily available in supermarkets. I highly recommend using Kashmiri red chillies, which are mild in taste and give a bright colour to the gravy.
Watch Paneer Makhani Video
Serving Suggestion
Paneer Makhani and Naan is a favourite food combination of many food lovers worldwide, including mine. It is the ultimate comfort food. This Indian main course gravy dish tastes perfect with whole wheat naan, paratha, roomali roti, lachha paratha, or jeera rice. Store the leftover paneer makhani in the refrigerator. While reheating, add ¼ cup of milk to get that creamy consistency. Subscribe to our weekly newsletter or follow us on Youtube for video recipes. If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
