Makhni Paneer

Classic Paneer Makhani

Classic Paneer Makhani

I am highly skeptical about this. Taking an old post, revamping it with new photographs and republishing is a first for me. I have my doubts and reservations. The old one is very much a part of me, an integral part of my growing up here. Now with a wee bit more photography skills, to demolish the old one simply seems cruel.

Well, I did it anyways. And for keep sake, this picture below shows you what it was when I shot it a year back πŸ™‚

Cottage Cheese in Creamy tomato gravy

Cottage Cheese in Creamy tomato gravy

I have an improved version of the same classic recipe. Adding whole kashmiri red chilies to the gravy worked fabulously on the gorgeous deep red colour!

Now for keep sake, I even lifted some of my original words and placed it here –

Makhani Paneer is a popular curry from the northern states of India. Add fresh home-made paneer or cottage cheese to a simmering hot blend of onions-cashews and tomatoes. Crushed kasuri methi lends that mesmerizing aroma, which fills your home with such love, that neighbors know you are cooking something special. It’s a great accompaniment with naan, chappati, rice or simply toasted bread.

Top on the husband’s list of favorites, it’s a sure winner every time I make this. Ideal for sunday lunches and on party menus. I make it rarely as it is loaded with butter and cashews and FAT. But whenever I do, the family pigs out.

Well.. er… that rarely has become quite regularly in my house. And yes, they still pig out.

Rich and creamy

Rich and creamy

Ingredients

  • 200 gms paneer, diced into neat big pieces
  • 3 onions, chopped
  • 6-7 garlic cloves, chopped
  • 1 small tiny piece of ginger
  • 4 tomatoes, chopped
  • a fistful of cashew nuts
  • 1 cardamom
  • 2 cloves
  • 3/4 whole kashmiri red chilies
  • 1 small stick of cinnamon
  • 1/2 tsp turmeric powder
  • 2 tsp red chili powder or according to taste
  • 1 tsp coriander powder
  • 1/2 tsp crushed kasuri methi or dried fenugreek leaves.
  • 1 tsp oil
  • 1/2 cup milk
  • 1 tsp butter
  • salt according to taste
  • 1 small capsicum or green bell pepper, sliced
  • chopped coriander to garnish

Method

Heat oil in a kadai/pan. When hot, throw in garlic, ginger, onions, cashews and the whole spices. Add little salt, cover with lid and let it cook. After 5-6 minutes, add tomatoes, along with the dry masala powders – turmeric, red chill, whole red chilies and coriander. Now cover again and cook for 10-15 minutes, taking care to keep mixing it in between. It should be cooked well enough for the oil to leave sides. Once done, cool the mixture.
Then with the help of milk, grind the cooled onion tomato mix to a fine smooth orange paste. In another pan, heat butter, saute the sliced capsicums. Once almost done, add this orange gravy, and let it simmer for a minute. Sprinkle crushed kasuri (fenugreek) leaves and salt. Mix well. Add the diced paneer. Garnish with chopped coriander leaves.

Serve along with onion ring salad.

Ideally served with super soft rotis or naans. Any kind of bread or rice also goes well with this flavorful curry.

Note: If you like, slightly saute the paneer in butter and add them to the gravy. But I added them as it is. This is a rich full fat curry, did not want to add more.

Perfect with soft wheat rotis

Perfect with soft wheat rotis

When in no mood to experiment or debate or try, we turn to this fool-proof signature dish of mine. Returning from an erratic work schedule and long travelling dull days, he knows for sure what he will find on the table. His most favourite dish πŸ™‚

Comfort Food

Comfort Food

I am taking this over to Angie’s Weekly Potluck Parties, Friday Fiesta #24! Do have a look at the other dishes and recipes.

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44 thoughts on “Makhni Paneer

  1. Pingback: Shahi Paneer and Whole Wheat Stuffed Kulchas | MyFoodTapestry

  2. Wow πŸ™‚ Looks Amazing πŸ™‚ Professional now πŸ™‚ May I ask-What camera do you use?? I have been looking for camera. My photos lack clarity cos it is my cute Samsung phone-not a camera πŸ˜€

  3. You don’t have to feel bad about the cruelty to your old post. Food blogging has been a learning process for me and I have improved on my cooking skills after learning more about different ingredients. This is just like looking back at the first dish you made and the same dish you make now. As everything is dynamic and we tend to grow and learn this is a great display of your advancement in your art. KUDOS!

  4. Hi Namrata – I am one of the co-hosts for Fiesta Friday this week – welcome! Please would you link to Angie’s post on FF#24 so that I can add this amazing post to my shortlist for posts to be considered for a feature? I can’t see that you have linked to her page but then it may be that I am just blinded by the sight of that gorgeous makhni paneer – I can see why it’s gone from an occasional to a favourite dish – it looks and sound stunning and I just want to dig my spoon in to serve myself! Your photography and styling have come a long way – how lovely to be able to see such progress! Well done! Thank you so much for sharing this with us – Happy Fiesta Friday!

    • Hi Selma, thank you for stopping by. I am so glad I could bring something for the weekly potluck this time too. I am sorry I missed linking this post to Angie’s FF#24. I have done the needful.
      You have such wonderful words for this dish. Thank you so much. I am encouraged!

  5. Pingback: Fiesta Friday #24 | The Novice Gardener

  6. I have considered updating some of my old posts too, and wondered if I should. After seeing yours, I realize it is the logical thing to do. Love the colour you obtained with this one – although both look delicious to me. That creamy, spicy, nutty sauce looks superb. Thanks for bringing it to Fiesta Friday.

  7. Hi Namrata, your paneer makhani looks absolutely gorgeous! My mouth is watering! I will definitely try your recipe sometime.! thanks for bringing this to Fiesta Friday!:) Btw a technical qn for you: I have thought of republishing some of my old posts too – however was wondering if changing the permalink would be a problem since the old link would not work now and some folks who click on the old link from google searches will get an error? Will appreciate your advice! πŸ™‚

    • Hi Indu. Thank you for visiting and having such kind words for my posts. Ideally it is advisable to delete the old post itself. And where ever you have the link to the old post you need to change it to the new one. Like in my old makhani post, I had people linking it, so I had to send them a message to update it to the new one too. If you have any other idea please do let me know! Would love to hear more pointers on this. πŸ™‚

      • yeah that’s the piece I worry about – that I may not be able to identify all possible links to the old one! Anyways may just do it for some of my old posts which look terrible when I look at them now! πŸ™‚ thanks so much for ur insights!

      • I think when we edit a post, we can just update it.. I am not sure if it will get republished. Updation hence doesn’t show up as our latest post or appear in readers. I am not sure if Im missing another way to republish an old post.

      • I agree. Normally we just update it. But after it is updated, it can also be reposted, can it not? In that case it would show up as our latest post, and it would avoid having to redo all the links.

  8. So, so beautiful! I have quite a few posts in which I would like to re-shoot. While its fun looking back to see how far I’ve come in a year, there are some recipes that I could have used to share with other bloggers when they requested recipes for ebooks, etc., but was too embarrassed to share them because of their poor quality!
    Delicious recipe! Awesome post.. ❀

    • Yes you’re right. There are times when you need to redirect the recipe to someone else, and its exactly at those times you wish the post had better pictures πŸ™‚

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