Restaurant Style Paneer MakhaniVeg
Recreate the magic of a classic Restaurant Style Paneer Makhani at home. This dish features soft, succulent paneer cubes simmered in a rich, velvety tomato gravy. Infused with aromatic spices, buttery smoothness, and the distinct flavor of kasuri methi, this indulgent meal perfectly balances creaminess with tangy undertones. Serve this decadent, restaurant-quality delight with hot naan or jeera rice for a truly authentic dining experience.
Ingredients
250 cubes Paneer
250 cubes Tomato
1 large Onion
1 cup Water
10 Cashew Nuts
1 inch Ginger
4 cloves Garlic
1 Bay Leaf
1 Cinnamon Stick
1 tbsp Butter
1 tbsp Oil
1 tsp Caraway seeds
1 tsp Kashmiri Red Chilli Powder
1 cup Water
2 tbsp Cream (Malai)
2 tsp Kasuri Methi Powder
1 tsp Garam masala Powder (Hot Spices)
1 tsp Sugar
Salt as per taste
Instructions
Step 1— Preparing the Gravy Base
1
Roughly chop the tomatoes, onions, ginger, and garlic.
2
In a pot, add the chopped vegetables, cashews, bay leaf, cinnamon stick, and 1 cup of water.
3
.Bring to a boil and simmer for 20-25 minutes until the vegetables are soft and the cashews are tender.
4
Once cooled, remove the whole spices (bay leaf and cinnamon). Blend the mixture into a smooth puree.
5
Strain the puree through a sieve to remove any residual seeds or vegetable skin for a silky-smooth texture.
Step 2— Cooking the Curry
1
Heat the butter and oil in a pan. Add the caraway seeds and sauté briefly.
2
Stir in the Kashmiri red chili powder—this gives the gravy its signature vibrant color.
3
Add the prepared vegetable puree and the additional tomato puree. Allow the mixture to simmer for 10-15 minutes.
4
Add the paneer cubes and the extra 1/2 cup of water to the pan. Let it cook gently so the paneer absorbs the flavors.
Step 3— Final Touches
1
Broil the Kasuri Methi (dried fenugreek leaves) on a separate pan until crisp, then crush them between your palms and add to the curry.
2
Stir in the cream, sugar, and salt to taste. Simmer for an additional 5 minutes.
3
Garnish with a little extra cream and the remaining crushed Kasuri Methi before serving.
Nutrition Facts
4 servings per recipe
