Photograph of the finished Paneer makhani

India · Paneer xốt bơ hun khói Makhani

Paneer makhani

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Paneer cheese Paneer cheese 2.2 lb
  • Photograph of Tomato Tomato 20
  • Photograph of Unsalted butter Unsalted butter 9.9 oz
  • Photograph of Fresh cream Fresh cream 1 ½ cups
  • Photograph of Cashews Cashews 5.6 oz
  • Photograph of Cardamom Cardamom 0.7 oz
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Dried fenugreek leaves (kasuri methi) Dried fenugreek leaves (kasuri methi) 1.7 oz
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Red chilli powder Red chilli powder 1.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Simmer tomatoes with cinnamon sticks, cardamom, ginger, and cashews for 25 minutes.
  2. 2 Using whole, dried spices instead of powdered ones results in a clear and subtly fragrant sauce.
  3. 3 Grind and strain the mixture through a sieve, then simmer with butter over low heat for 15 minutes until the butter becomes glossy.
  4. 4 Place a piece of glowing charcoal in a small bowl, then put it in the middle of the pot and drizzle some butter onto the charcoal.
  5. 5 Cover the pan for 4 minutes to allow the charcoal smoke to infuse into the sauce; this step is what gives it its smoky flavor.
  6. 6 Remove the charcoal, add the paneer, and mix the fresh cream with the fenugreek leaves over the fire.

With an appliance

  • Air fryer 56 min

    Replace the paneer preheating step in step 6: spray a very thin layer of oil onto the paneer, run a steamer at 200 degrees for 6 minutes, flip at the 3rd minute, and then drop it into the sauce; this takes about 4 minutes longer, but the paneer has a slightly crispy crust, holds its shape well, and doesn't need to be pan-fried, although the inside is less tender than when placed directly into the sauce. The charcoal smoking step remains the same.

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