Love Paneer Makhani? Here’s the Perfect Recipe for you to Enjoy!

Know more about this beloved North Indian dish and how you need just the one ingredient to make this dish wow your diners!

Hailing from North India, Paneer Makhani is a creamy (and slightly sweet) made with paneer, butter, tomatoes, cashews or cream. Red chilli powder and garam masala are added to the dish to make it more flavoursome. The dish is enjoyed as semi-dry or gravy, based on personal preference. The tomato puree provides the desired level of tang to the dish while the cashews or cream give the dish its creaminess. Knorr Tomato Makhani has generous amounts of tomato paste made using quality peak season tomatoes and cashews. It has the desired creaminess, balanced sweet & tangy flavour and velvety smooth texture that your diners would love.

Wondering how will this Indian gravy base appeal to you, a chef? Well, it is easy to use and easy to store. Provides the same flavour and feel if you were to use fresh ingredients but without having to go through the entire process of making the Paneer Makhani Indian gravy base from scratch. Which means you save time! What’s more, whether you are preparing large buffets and last-minute bulk orders, the Paneer Makhani gravy base is the go-to ingredient for achieving consistency in flavour and look.

Check out this recipe for making Paneer Makhani using the Tomato Makhani Indian Gravy Base.

INGREDIENTS:

● 80 ml Knorr Tomato Makhani Indian Gravy Base

● 80 gms Paneer, 1 inch cube

● 40 gms Butter

● 2 gms Ginger Garlic Paste

● 2 gms Deggi Mirch

● 2 gms Sugar

● 20 ml Cream

● 1 gms Kasoori Methi

METHOD:

● In a pan, melt butter and ginger-garlic paste over medium heat.

● Add deggi mirch and then pour the Knorr Makhani Gravy. Mix well and bring it to a boil.

● Adjust the seasoning by salt and sugar

● Add the Paneer Cubes, Kasoori Methi, and Cream. Mix lightly to ensure the paneer cubes don’t crumble.

● Garnish with fresh coriander leaves and serve hot with naan or chapati.