Name: Paneer Makhni/Butter Paneer recipe by Zeenath Fathima at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: Paneer cubes 400 gm; Onions chopped 2; Butter 1/4 cup; Oil 1 tbsp; Fresh cream 4-5 tbsp; Green chillies chopped 3-4; Cinnamon Stick 1; Bay leaves 2; Cardamoms slightly crushed 3; Coriander seeds crushed 1 tbsp; Kasuri methi 1 tbsp; Coriander leaves chopped 1/4 cup; Turmeric 1/2 tsp; Ginger garlic paste 1 tbsp; Beaten curd 1/2 cup; Garam masala powder 1 tsp

ABOUT Paneer Makhni/Butter Paneer RECIPE

Zeera Rice and Paneer Makhni! Or the melt in mouth Naans! Doesn't the combo meal sound awesome? Well! Yes! It does! This is one heavenly dish that compliments everything so very beautifully from rice to rotis to naans. A gorgeous looking one with mild subtle flavours and aroma that tickles your tastebuds. And making it is also so damn easy with the most common pantry staples available and handy in every Indian kitchen. No wonders, this is a permanent feature at our dinner table too often. Happy Cooking With Better Butter!

Ingredients Serving: 6

Paneer cubes 400 gm
Onions chopped 2
Butter 1/4 cup
Oil 1 tbsp
Fresh cream 4-5 tbsp
Green chillies chopped 3-4
Cinnamon Stick 1
Bay leaves 2
Cardamoms slightly crushed 3
Coriander seeds crushed 1 tbsp
Kasuri methi 1 tbsp
Coriander leaves chopped 1/4 cup
Turmeric 1/2 tsp
Ginger garlic paste 1 tbsp
Beaten curd 1/2 cup
Garam masala powder 1 tsp

Instructions

Heat a pan with both butter and oil at first.
Shallow fry paneer cubes a bit for 3-4 minutes and remove them onto a plate.
In the same pan, throw in the crushed coriander seeds, bay leaves, cinnamon and cardamom pods now.
Saute for a second before adding in the chopped onions. Stir in the ginger garlic paste and saute all for about 3-4 minutes until the raw smell diminishes.
Grind the green chillies with little water to make a paste. Add it to the pan. Mix well and also add beaten curd now. Simmer on a low heat for 5-8 minutes.
After done, stir in the paneer cubes. Sprinkle garam masala, add both chopped coriander and kasuri methi. Do not forget to stir in the fresh cream too. Mix well and cook for 2-3 minutes more before switching off the flame.
Garnish with more fresh cream, chopped coriander and kasuri methi before dishing it out.
Serve it piping hot with zeera rice or naans.

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