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Paneer Makhani: Bring the Hotel Experience Home with This Irresistible Recipe!

Craving the rich, creamy, and subtly sweet flavors of a classic Indian restaurant-style Paneer Makhani? You don’t need to step out to enjoy this beloved dish! With this easy-to-follow recipe, you can recreate the magic of hotel-style Paneer Makhani right in your own kitchen. Prepare to be delighted, as this dish is so delicious, everyone will be licking their fingers!

Hotel-Style Paneer Makhani Recipe: Easy to Prepare at Home

Prep time: 15 mins Cook time: 30-35 mins Serves: 4

Ingredients:

For the Gravy Base:

• 2 tbsp Ghee or Butter
• 1 large Onion, roughly chopped
• 4-5 medium Tomatoes, roughly chopped
• 1 inch Ginger, roughly chopped
• 4-5 cloves Garlic
• 15-20 Cashews (kaju)
• 1-2 Green Chilies (optional, adjust to taste)
• 4-5 Green Cardamoms (elaichi)
• 1-2 Bay Leaves (tej patta)
• 1 Cinnamon Stick (dalchini)
• 4-5 Cloves (laung)
• Salt to taste
• 1/2 cup Water

For the Makhani Curry:

• 2 tbsp Ghee or Butter
• 1 tsp Cumin Seeds (jeera)
• 1 tsp Red Chili Powder (adjust to taste)
• 1/2 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1/2 tsp Garam Masala
• 200g Paneer, cubed
• 1/2 cup Fresh Cream
• 1 tsp Kasuri Methi (dried fenugreek leaves), crushed
• 1/2 tsp Sugar (or to taste, optional)
• Fresh Coriander for garnish

Instructions:

Step 1: Prepare the Gravy Base

1. Heat 2 tbsp ghee or butter in a deep pan on medium heat.
2. Add the whole spices: bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for a minute until fragrant.
3. Add the roughly chopped onion, ginger, garlic, green chilies, and cashews. Sauté until the onions turn translucent (around 5-7 minutes).
4. Add the roughly chopped tomatoes and salt. Mix well.
5. Pour in 1/2 cup of water, cover the pan, and cook on medium-low heat for 10-12 minutes, or until the tomatoes are soft and pulpy.
6. Turn off the heat and let the mixture cool down completely. Remove the bay leaves and cinnamon stick (or leave them for a stronger flavor, then remove after blending).

Step 2: Blend the Gravy

1. Transfer the cooled mixture to a blender.
2. Blend until you get a very smooth and creamy paste. If needed, add a tiny bit of water to aid blending.
3. Strain the blended paste through a fine-mesh sieve into a bowl using the back of a spoon. This step is crucial for achieving that silky-smooth, restaurant-style texture. Discard any coarse residue.

Step 3: Cook the Makhani Curry

1. In the same pan (or a fresh one), heat 2 tbsp ghee or butter on medium heat.
2. Add cumin seeds and let them splutter.
3. Reduce the heat to low. Add red chili powder, turmeric powder, and coriander powder. Sauté for a few seconds, being careful not to burn the spices.
4. Immediately add the strained smooth tomato-cashew gravy from Step 2. Mix well and cook for 5-7 minutes, stirring occasionally, until the gravy thickens and the butter starts separating from the sides.
5. Add garam masala and sugar (if using). Mix well.
6. Gently add the paneer cubes. Stir carefully to coat the paneer without breaking it. Cook for 2-3 minutes.
7. Stir in the fresh cream and crushed kasuri methi. Cook for another 2 minutes on low heat. Do not boil after adding cream.

Step 4: Garnish and Serve

1. Turn off the heat.
2. Garnish with fresh coriander leaves.
3. Serve your homemade hotel-style Paneer Makhani hot with naan, roti, jeera rice, or steamed rice. Enjoy the rich, creamy goodness!

This Paneer Makhani recipe brings the authentic taste of your favorite Indian restaurant straight to your dining table. The secret lies in the smooth, strained gravy and the generous use of butter/ghee and cream. Enjoy!