Paneer Makhani Recipe (Makhani Sauce / Gravy)
This restaurant style paneer makhani recipe couldn’t get any easier! The makhani sauce is the base of the dish and it is made in a pressure cooker.
Servings 2 servings
Calories 635kcal
Ingredients
For pressure cooking:
- 4 medium Tomato cut into big chunks
- 2 Green chili roughly chopped
- 1 teaspoon Red chili powder
- Salt to taste
For paneer makhani recipe:
- 3 tablespoons Butter
- 1 tablespoon Oil
- 2 teaspoons Ginger paste or freshly grated or crushed
- 2 teaspoons Garlic paste or freshly grated
- 1 teaspoon Red chili powder
- 1 ½ teaspoons Coriander powder
- ½ teaspoon Garam masala
- ½ teaspoon Sugar
- ½ to ¾ cup Water
- 200 grams or 7 oz Paneer cut into small cubes
- 1 teaspoon kasoori methi (Dried fenugreek leaves) crushed lightly
- ¼ cup Heavy whipping cream
Instructions
Pressure cooking tomatoes:
- Take chopped tomatoes, green chilies, red chili powder and salt in a pressure cooker.
- Mix and no need to add any water. Cover with the lid, put the weight on. Let it whistle 2 times on medium heat.
- Let the pressure go down by itself, then open the lid.
- Once it cools down slightly make a smooth puree in the blender or grinder. Keep it aside.
- To cook in instant pot, cook on manual (high pressure) for 3 minutes.
Making paneer makhani recipe:
- Heat the butter and oil in a pan on medium heat.
- Once the butter starts melting, add ginger paste and garlic paste. Saute for 1 minute or till the raw smell of ginger garlic goes away.
- Then add prepared puree, stir and cook till all the moisture is evaporated and fat is separated from sides.
- If it splutters a lot, partially cover the pan with lid. Do stir occasionally to make sure that it is not sticking to the bottom of the pan.
- Then add remaining red chili powder, coriander powder, and garam masala. Mix well and cook for a minute.
- Then add the water to make gravy consistency. Also, add sugar and simmer for 2 minutes.
- Then add kasoori methi, paneer, and mix. Simmer for 3-4 minutes.
- Lastly, add cream. Mix well.
- Paneer makhani is ready to serve.
Notes
- We are using a good amount of tomatoes, so always use ripe tomatoes. Unripe tomatoes will make the gravy sour.
- For this recipe, please use plum tomatoes for best result.
- Adjust the amount of sugar, as per the tanginess of the gravy. If the tomatoes are less sour then you may need to reduce the sugar amount.
Nutrition
Calories: 635kcal | Carbohydrates: 17.7g | Protein: 21.5g | Fat: 53.8g | Saturated Fat: 15.4g | Cholesterol: 66mg | Sodium: 1219mg | Potassium: 660mg | Fiber: 4.7g | Sugar: 7.9g
*Nutrition information is a rough estimate for 1 serving
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