Paneer Makhani With Jeera Rice Recipe

About this recipe

A creamy and flavorful North Indian dinner dish featuring succulent paneer cubes in a rich tomato-based gravy served with aromatic jeera (cumin) rice.

Ingredients

• 200 g Paneer
• 100G Cashews
• 200 g Cream
• - Bay Leaf
• 150 Gms Cloves
• 500 ml Water
• - Butter
• - Red Chilli
• 20 g Turmeric Powder
• 100g Garam Masala
• 500 G Sugar
• 10G Salt
• 1 kg Basmati Rice
• 75 G Cinnamon Stick/ Dal Chini 75 Grams

Instructions

1. Step 1: Heat butter in a pan and add cumin seeds. Once they splutter, add ginger-garlic paste and sauté until aromatic.
2. Step 2: Add tomato puree, cashew paste, red chili powder, turmeric powder, and sugar. Cook until the mixture thickens and releases oil.
3. Step 3: Add paneer cubes, gently mixing to coat them in the gravy. Cook for 5 minutes and then add fresh cream and garam masala. Adjust salt to taste and simmer for 2 minutes.
4. Step 4: For jeera rice, heat a pan with 1 tablespoon butter. Add bay leaf, cinnamon, cloves, and cardamom. Sauté for a minute.
5. Step 5: Add soaked basmati rice and water. Bring to a boil, reduce heat, cover, and cook until the rice is fluffy and cooked through.
6. Step 6: Serve the paneer makhani hot with jeera rice on the side.