I am not a big fan of paneer, but everyone else in the family loves it. I started experimenting with paneer dishes only over the past few years and make it for the sole reason that the kids love it plus it is an excellent source of calcium. This makhani also known as “Paneer Butter Masala” is basically paneer simmered in a creamy tomato sauce and is a low fat version. The aroma and flavor imparted by kasturi methi (dry fenugreek leaves) will draw most people to this dish. I have pureed canned tomatoes and you can simplify it further by using tomato sauce. I have also used fat free half and half to cut down on the calories and you are welcome to use cream or full fat half and half. Again, frying the paneer cubes is optional and I mainly did that to give some color to the paneer and it looked better in pictures 
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Paneer sweet, “panner this” and “panner that” was what I used to hear from my daughter until recently. Her interest seems to be varying drastically these days. If she loves paneer one day, the next day is all about, “I do not like paneer”. The past couple of days has been about paal kova and I have been requested by her to make more. That is something I have to reconsider given her love-hate relationship with food and my weakness for milk based sweets. Thankfully, ever since I found the shortcut paal kova, it has been a breeze. More about it later. Off to the makhani recipe.
Perfect makhani for rotis.
Ingredients
- 1 tbsp butter
- 1/2 tsp cumin seeds
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 cups tomato puree (I used canned tomatoes to make the puree)
- 2 green chillies
- Pinch of turmeric powder
- 1 tsp chilli powder
- Salt
- 1 – 1.5 cups fat free half and half
- 1 tbsp kasturi methi (dry fenugreek leaves)
- About 15 small paneer cubes
My Notes
- Tastes even better after an hour or so, when the flavors have mingled well.
- Cooling the puree before adding half and half is to avoid curdling.
Method
Take fresh or canned tomatoes in a blender.
Make a puree. Keep aside.
Heat butter and add cumin seeds.
Add ginger and garlic paste.
Saute for a few seconds.
Add the tomato puree.
Add chilly powder, turmeric and salt.
Add the chillies. Simmer until the puree thickens to about half the original quantity.
Thickened puree. Allow to cool slightly.
Meanwhile, slightly fry the paneer cubes in a little oil.
Fried paneer cubes.
To the reduced and cooled puree, add the half and half.
Mix well.
Add kasturi methi.
Add the paneer cubes.
Simmer for a couple of minutes and turn off the stove.
Tasty paneer makhani ready.
Enjoy!
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hello pls explain a bit about 12th step thanks
i am a big fan of paneer & your recipes
You have to add half and half slowly to the puree you have got in step 9. It is also a good idea to let the puree cool down a bit to avoid curdling when adding the half and half. I have also updated the post.
awesome recepie….bt one suggestion is here from my side to all….use degi mirch for beautiful red color…
i made it yesterday and it was so tasty that my family was not satisfied with thhh
excellent presentation
Creamy and yummy gravy
paneer makhani looks so tempting, perfectly done! i like your bowl a lot
Spciy Treats
Omg, seriously paneer makhani looks absolutely divine and fabulous.
Omg, seriously paneer makhani looks absolutely divine and fabulous.
great pics and very tempting..i m drooling..
the makani s incredibly gorgeous vardhini!!
That was superb…. With clean step by step explanation n pictures
its simply delicious…
http://jopreet.blogspot.com/
How can you not love paneer!!? Looks fantastic!