• Aanal Kotak

Jain Paneer Makhani

Updated: Apr 10, 2019

Chef: Aanal Kotak

  • Recipe Servings: 4

  • Prep Time: 10 Minutes

  • Cook Time: 20 Minutes

Ingredients of Jain Paneer Makhani

  • 250-gram paneer (cottage cheese) cut into cubes

  • 1/2 cup green peas

  • 2 medium-size tomato, blanched and pureed

  • 1 red bell pepper, cubed

  • 1 green chili chopped

  • 2 tablespoons ghee 

  • Salt to taste

  • 1/4 cup fresh cream

  • 1/4 Cup milk

  • 1 tsp sugar

  • 1 tsp red chili powder

  • 1 tsp Garam masala powder

  • 2 tbsp Kasuri Methi (Dried Fenugreek Leaves)

How to Make Jain Paneer Makhani

  • Heat one tablespoon of ghee in a heavy bottomed saute pan. 

  • Add the bell pepper and green chili. Sauté them until they turn translucent. Once done, allow them to cool down. Blend it in a mixer using a little water to form a smooth paste.

  • Blend it in a mixer using a little water to form a smooth paste.

  • Next, heat another tablespoon of ghee in the same pan. Add the tomato puree and sauté for 2 – 3 minutes.

  • Athe bell pepper paste, sugar, salt, garam masala, peas and red chili powder. Cook till the oil starts separating from the paste. 

  • Sauté the contents of the pan for another 5 minutes, finally stirring in the milk and fresh cream along with 1/4 cup of water. Boil everything together on high heat for about 10 minutes, stirring occasionally.

  • Bring the gravy to a boil once, reduce the heat and allow to simmer for 10 minutes over low heat. 

  • Now add the paneer cubes to the pan, reduce the heat to low, cover and cook for 5 minutes.

  • Add the crushed kasuri methi leaves and mix. 

  • Serve the Jain Style Paneer Makhani with chapati or naan.

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