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Spicy Restaurant Style Paneer Makhani Masala

This is a Recipe for making at home spicy and delicious Restaurant or Dhaba Style Paneer Makhani Masala.

Paneer Makhani is a very popular Punjabi or North Indian main course vegetarian dish, which is prepared using Paneer as the main ingredient, it tastes equally good with Parathas, Puris. Chapatis or Rice.

The Marathi language version of the same recipe can be seen here – Spicy Restaurant Style Paneer Makhani

Preparation Time: 45 Minutes
Serves: 4 Persons

Ingredients
For the Paneer Makhani
250 Gram Paneer
1 Teaspoon Oil
1 Table spoon Butter
1 Teaspoon Kasuri Methi
¼ Cup Tomato Puree
1 Tablespoon Fresh Cream
1 ½ Teaspoon Red Kashmiri Powder
1 Teaspoon Garam Masala
Salt as per taste
Coriander Leaves for garnishing
For the Masala
1 Tablespoon Oil
2 Big size Onion (chopped)
10-12 Petals Garlic
1” Ginger
¼ Cup Cashew nuts
1 Teaspoon Poppy Seeds
2 Tablespoon Dry Coconut (shredded)

 Paneer Makhani Masala
Spicy Restaurant Style Paneer Makhani Masala

Preparation
For the Masala: Heat the Oil in a Kadai and add the chopped Onion and saute until the Onion becomes light brown in color, then add the Ginger-Garlic, Cashew nuts, Poppy Seeds, Dry shredded Coconut and saute for 2 minutes on a slow flame and then remove the Kadai from the flame and keep it aside for cooling. After the Masala cools down, grind it into a fine paste by adding a little bit of Water.

Heat the Oil in the Kadai and add the Butter, after the Butter melts down add the Kasuri Methi and grounded Masala and then saute for 4-5 minutes on a slow flame.

Then, add the Tomato Puree and saute for 2-3 minutes on a slow flame.

Then, add the Kashmiri Red Chili Powder, Garam Masala, Fresh Cream, Salt, ½ Cup Water and mix it well and cook for 2-3 minutes on a slow flame.

Then, add ¼ cup Water if required. After cooking the Masala add the Paneer pieces and mix it well and cook for 1-2 minutes.

Garnish with copped Coriander Leaves and serve hot with Parata, Nan or Jeera Rice.

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By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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