Indian Cuisine

Paneer Makhani (in collaboration with Amul)


A velvety, buttery, creamy & rich dish with paneer (cottage cheese) , mild spices and flavour of butter, ginger and green chillies.

Serves 3-4 persons


Amul Paneer – 200 gms

Amul Cream – 3-4 TBSP

Amul Butter – 4 TBSP

Onion (quarters) – 1

Tomatoes (chopped) – 5

Ginger (roughly chopped) – 3 inch

Garlic (peeled) – 8-10 cloves

Green Chillies – 3 (slit)

Cashews – 8-10

Kashmiri Red Chilli Powder – 1 TBSP

Kasuri Methi (dry fenugreek) – crushed

Salt – To taste

Coriander – to garnish


  1. Take pan on medium heat, start adding 1 tbsp butter, chopped onions, chopped tomatoes, bayleaf, cinnamon, 2 inch ginger, garlic, cashews, Kashmiri red chilli powder (1/2 tbsp) , 2 green chillies and little salt. Add 3 cups of water.
  2. Cover it and let it simmer for 20-25 mins.
  3. Keep stirring in between.
  4. Meanwhile, slit your 1 green chilli, julienne your remaining ginger.
  5. Cut the Paneer into equal cubes.
  6. After 20 mins turn off the flame, tomatoes will be mashy. Remove all whole spices such as cinnamon, bayleaf.
  7. Allow the mixture to cool down at room temperature and grind it into a fine paste.
  8. Wipe the pan, heat in on low flame, put 3 tbsp butter, green chilies & julienne ginger, saute well.
  9. Add Kashmiri Red Chilli Powder (1/2 Tbsp) and Paneer cubes , mix well.
  10. After that, pour the smooth gravy in the pan, cook for 5-7 mins.
  11. Check the seasoning, add crushed kasuri methi and then turn off the heat.
  12. Once the heat is off, then add your Amul cream, mix well.
  13. Garnish with Sprig of coriander and cream.
  14. Serve Hot with Naan/Chapati/Paratha.


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