Paneer Makhni Recipe

• 🍴400 gm paneer
• 🍴3 tablespoon butter
• 🍴1 teaspoon black cumin seeds
• 🍴salt as required
• 🍴1 teaspoon chaat masala
• 🍴1/4 cup refined oil
• 🍴1 cup tomato puree

• 🍴50 gm grated cheese cubes
• 🍴1 cup fresh cream
• 🍴1 handful chopped coriander leaves
• 🍴1 teaspoon garam masala powder

• 🍴1 cup pomegranate seeds
• 🍴3 finely chopped green chilli
• 🍴2 tablespoon finely chopped ginger

• 🍴Prepare Paneer Tikka

To prepare this sweet and tangy paneer recipe, first, you need to prepare the Paneer Tikka. For that, take 100 grams of mashed paneer and make a filling with finely chopped ginger, salt, fresh pomegranate seeds, finely chopped green chilies, and chopped coriander. Cut the paneer in any shape with the help of a cutter and stuff it with this mixture.

• 🍴Prepare the marinade
  

Now, prepare a marinade with grated cottage cheese, fresh cream, salt, a pinch of garam masala, and the remaining chopped coriander. Coat the finely stuffed paneer with the marination and refrigerate it for 30 minutes.

• 🍴Shallow fry the marinated paneer
  

Once it is set for 30 minutes, put a non-stick pan on low-medium flame and coat it with a film of butter, and drop the paneer into the pan. Let it shallow-fry till it turns a light brown. Once the paneer is done, keep it aside in a bowl.

• 🍴Cook tomato puree in butter-oil mixture
  

Then, heat the remaining butter with oil in a thick pan, add the black cumin in melted butter and the tomato puree, saute the puree once and cook over high heat. Stir the puree in between till the mixture comes to a boil, and then simmer the puree till it splutters.

• 🍴Add Paneer Tikka in the rich tomato gravy
  

When the puree has cooked into a thick gravy, add the paneer tikka and salt in it. Mix it with the gravy carefully so as not to break the paneer a few times and coat the gravy over the paneer tikka nicely and heat it through.

• 🍴Add fresh cream and mix well
  

Now, add fresh cream over the prepared dish and turn around a few times till it's well blended and hot. Sprinkle chaat masala over the dish and serve it immediately, garnishing with the green chilies. And if you want to serve it later, just don't blend the dish together with fresh cream. Re-heat when you want to serve and proceed with the procedure later.