Paneer Makhani is one of the most ordered dish in any Indian Restuarant. Paneer Makhani is a mildly spicy dish. The tomato gravy is creamy textured and somewhat sweet and tangy. The paneer pieces are shallow fried and added to the gravy. Paneer makhani gets its name ‘Makhani’ from its liberal use of butter, cream and cashewnut paste in it. Here is Paneer Makhani without onion garlic restuarant style.
Paneer Makhani Without Onion Garlic | No Onion Garlic Restaurant Style Paneer Makhani
Paneer Makhani without onion garlic is a mildly spicy dish. The tomato gravy is creamy textured and somewhat sweet and tangy. The paneer pieces are shallow fried and added to the gravy. Paneer makhani gets its name ‘Makhani’ from its liberal use of butter, cream and cashewnut paste in it. Here is no onion garlic restaurant style Paneer Makhani.
- Paneer (Cottage Cheese)
- Fresh Tomato Puree
- Kashmiri Lal Mirch
- Fresh Cream
- 300 gms Paneer
- For Marinade:
- 2 tblsp Thick Curd
- 2 tsp Oil
- 1 tsp Cumin Powder
- 1 tsp Kashmiri Lal Mirch (For Color)
- Salt To Taste
- 2 cups Fresh Tomato Puree
- 2 – 3 tsp Kashmiri Lal Mirch Powder
- 1 tsp Cumin Seeds (Jeera)
- 1 – 2 tsp Sugar
- 2 – 3 Green Chillies
- 1 tsp Cumin Powder
- 2 tblsp Cashew Paste
- 4 tblsp Amul Butter
- 3 – 4 tblsp Fresh Cream
- 2 tsp Dry Kasoori Methi (Dried Fenugreek Leaves)
- 3 tblsp Oil
- Salt to taste
How to Make Paneer Makhani Without Onion Garlic :
- Step : 1 Marinating Paneer
- Take 300 gms of paneer and cut it into cubes. You can use fresh as well as frozen paneer. In case you are using frozen paneer then keep the paneer dipped in warm water for 1/2 an hour and then cut the paneer cubes.
- Take 2 tblsp of thick hung curd. The curd should not be too watery. You can even use greek yougurt here.
- To this curd add 1 tsp of Kashmiri Red chilli powder for red color, 1 tsp of Cumin Powder ie.Jeera Powder, 2 tsp of oil and salt to taste.
- Mix them all together. Now apply this marinate on the paneer cubes.
- Make sure all the paneer cubes are completely covered with the marinate. Use a light hand so that the paneer cubes do not break.
- Cover the bowl and keep it in the fridge for 1 hour minimum.
- Tip – 1 here is that if you want you can skip the marination step completely and use the fresh paneer cubes as it is. This will not only save your time but also some calories.
- Step – 2 : Make the gravy base
- For this, heat 2 tblsp of Butter in the kadai or pan.
- Once the butter melts add the kashmiri red chilly powder. Lower the flame at this stage so that the chilly powder does not get burnt.
- Immediately add the fresh tomato puree.
- Tip -2 If you want you can use readymade tomato puree here. This will further reduce your cooking time.
- Add the ginger-chlli paste. Mix well.
- Now cover the pan with a lid and cook on medium flame till the puree thickens and reduces to half the quantity. Keep stirring occasionally. This will take approximately 5 – 7 minutes on medium flame.
- Now add the cashewpaste. Adding the cashewnut paste at this stage will ensure that the gravy is absolutely smooth and all rough particles are removed.
- Tip – 3 You can add soaked cashewnuts here itself. This will save you the time and effort to grind them separately.
- Once the oil separates on the sides, switch off the flame and let the gravy cool down a bit.
- Step – 3 : Shallow frying the paneer
- Now heat 2 tblsp of butter and add the paneer cubes gently. Make sure not to break the pieces. Shallow fry the paneer cubes on medium flame. Do not fry on high flame otherwise the paneer will get this burnt taste. This will spoil the whole experience. Once the paneer gets golden brown from both the sides take them out in a plate and keep aside for later use.
- Step 4 : Straining the Tomato puree
- Now that the tomato gravy is slightly cool, strain it through a sieve. Ensure that maximum pulp is squeezed out and all the seeds and roughage is left behind. What you get is a smooth silky tomato gravy.
- Step 5 : Putting the dish together
- Heat 2 tblsp of butter in a pan and add the cumin seeds. WHen the cumin seeds begin to crackle add the slit green chillies. Stir it for a minute and then add the strained tomato gravy base. Add all the dry masalas.
- Add the cumin powder, red chilly powder, garam masala powder, sugar and salt. Remember that you have added salt already in the marinate. Also the amount of sugar that you add depends upon the sourness of the tomatoes. If the tomatoes are too sour adjust the sugar accordingly.
- Add crushed dry kasoori methi. Mix well.
- Also add 1/2 cup of water and let the gravy simmer for a minute or 2.
- Now add the shallow fried paneer pieces. Make sure all the paneer pieces are covered with the gravy.
- Adjust the consistency of the gravy. Add some more water if need be.
- Lower the flame and add fresh cream at this stage. Mix it quickly as we will not be cooking for too long now. Otherwise the cream may curddle.
- Sprinkle some more garam masala. But this is optional
- Remove from the flame and add some more butter if you want. This is also completely optional.
- Transfer Paneer makhani to a serving bowl and garnish with fresh cream and dry fenugreek leaves.
- Your No Onion Garlic Paneer makhani is ready.
Paneer Makhani is a perfect dish for Dinner Parties, potLucks, Birthday parties or lunch gatherings. You can prepare this gravy well in advance and store it in the fridge for 3 – 4 days. Marinate the paneer also a day ahead. On the day of the party, shallow fry the paneer pieces and add them to the gravy. Your lipsmacking, delicious Paneer Makhani will be ready quickly.
What To Serve With No Onion Garlic Paneer Makhani :
- You can serve paneer makhani with Stuffed Bhindi, Jeera Aloo, Veg Biryani with Naan and chapati.
- You can serve gulab jamun and rasmalai as dessert.
Storage Tips :
- You can store Paneer Makhani for 2 – 3 days in fridge. To reheat just microwave for 3 – 4 mins.