queen of entrées, paneer/cheese makhani

VasuorPree avatar
By Vasupradha Raghav-Vasudevan
from Chennai

An easy to make, satisfying to devour recipe...my family's most favorite Indian recipe...kids and adults love it, alike... you cannot eat just one single bite...you cannot see even a single morsel left-over... so finger-looking good!!!

serves 4-6
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For queen of entrées, paneer/cheese makhani

  • 1 Tbsp
    butter, unsalted
  • 1 tsp
    cumin seeds
  • 1 Tbsp
    ginger, chopped
  • 1 Tbsp
    garlic, minced
  • 2 can
    tomato paste, no herbs added (6 oz)
  • 1/2-1 Tbsp
    red chilli powder, kashmiri (or according to taste)
  • salt, to taste
  • 1 1/2 c
    water, to obtain the right consistency
  • 14 oz
    paneer, fresh, cubed
  • 1/2 Tbsp
    garam masala, ground
  • 1 c
    cream, fresh
  • 1 Tbsp
    honey
  • cilantro, fresh, for garnishing

How To Make queen of entrées, paneer/cheese makhani

  • 1
    Heat a pan on the stove and melt the butter. As soon as the butter melts, add cumin seeds and let them crackle. Now stir in ginger and garlic and fry for a couple of minutes or until all the raw smells go away.
  • 2
    Now stir in 2-6 oz cans of tomato paste (no herbs added/with salt) into the pan and fry for a minutes before adding salt and chill powder. Fry until oil leaves the sides
  • 3
    After a couple minutes, stir in 1 cup of water and let it cook for 5 minutes or until the mixture begins to boil.
  • 4
    Meanwhile, remove paneer from the packet, cube it and microwave the cubes on high for 2 minutes, 30 seconds at a time. TIP: microwave for 30 seconds alone at a time, remove the dish and check. Do it with care and caution to prevent spills.
  • 5
    Add all these cubes, garam masala, remaining water and stir. Let this cook for a few more minutes or until done.
  • 6
    Now stir in fresh cream and honey and let it cook for a couple of more minutes.
  • 7
    Finally, turn off the stove and before serving garnish with cilantro.
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