Smoked Paneer Makhni Gravy Recipe By Chef Team ZZ

Indulge in the irresistible flavours of the smoked paneer makhani gravy—a delectable combination of smoky paneer and creamy tomato sauce, creating a rich and satisfying dish that is sure to tantalise your taste buds.

Table of contents

• About the Smoked paneer makhani gravy 
• Ingredients
• Preparation
• Step-by-step instructions
• Pro tips
• Quick recap

About the smoked paneer makhani gravy

The smoked paneer makhani gravy is a delightful and flavorful Indian dish that combines smoky paneer (Indian cottage cheese) with a rich and creamy tomato-based sauce. The gravy is prepared by cooking onions, tomatoes, and a blend of aromatic spices, which are then blended into a smooth puree. The smoky flavour is added by using a charcoal smoking technique. The paneer is simmered in the creamy tomato gravy, resulting in a luscious and aromatic dish that is perfect to be enjoyed with naan, roti, or rice. The smoked paneer makhani gravy offers a tantalising combination of smoky, tangy, and creamy flavours, making it a popular choice in Indian cuisine.

Ingredients

For gravy

1. 1 onion, roughly diced
2. 4-5 tomatoes, roughly diced
3. 3 dried Kashmiri red chillies
4. 8-10 cashews
5. 6 garlic cloves
6. 1-inch ginger
7. 1 bay leaf
8. ½ inch cinnamon stick
9. 3 green cardamom
10. 3 cloves
11. 1 tsp Kashmiri red chilli powder
12. 1 green chilli
13. 1 tbsp butter
14. ¼ tsp turmeric powder
15. Water, as required

For final cooking

1. 2 tbsp butter
2. 1 tsp oil
3. 1 tsp chopped ginger
4. 1 tsp Kashmiri red chilli powder
5. 1 tsp coriander powder
6. 400 grams of diced paneer
7. 1 tsp kasuri methi
8. 1 tsp sugar
9. Salt, to taste
10. 2 tbsp fresh cream

For smoke

1. Charcoal
2. Ghee
3. Whole spices

For garnish 

1. Fresh cream
2. Coriander leaves

Preparation

1. Prepare the ingredients: Gather and measure all the required ingredients for the recipe, including onions, tomatoes, dried red chillies, cashews, ginger, garlic, whole spices, butter, oil, ginger, red chilli powder, coriander powder, kasuri methi, salt, sugar, fresh cream, and coriander leaves.
2. Chop the onions and tomatoes: Roughly dice the onions and tomatoes to make them ready for cooking.
3. Soak the dried red chillies: If using dried red chillies, soak them in warm water for about 15 minutes to soften them before blending.
4. Prepare the ginger and garlic: Peel and finely chop the ginger and garlic cloves for later use.
5. Grind the ingredients: In a blender, combine the soaked dried red chillies, chopped onions, tomatoes, cashews, ginger, garlic, and whole spices. Blend them until you achieve a smooth paste consistency.
6. Strain the paste: Pass the blended mixture through a strainer to remove any fibrous or coarse particles and ensure a smooth gravy texture.

Once these prep steps are completed, you'll be ready to proceed with the actual cooking of the Smoked Paneer Makhni Gravy.

Step-by-step instructions

1. In a pan, combine onion, tomato, dried chillies, cashews, cloves, ginger, bay leaf, cinnamon stick, garlic cloves, green cardamoms, red chilli powder, green chilli, butter, turmeric powder, and water. Cook until the tomatoes are soft and well-cooked.
2. Grind the mixture into a fine paste and strain it.
3. In a separate pan, melt butter and oil. Add chopped ginger, red chilli powder, and coriander powder. Cook for a while.
4. Add the prepared puree, paneer, water, and cook for 2-3 minutes.
5. Stir in Kasuri methi, salt, and sugar, and mix well. Finally, add fresh cream and turn off the flame.
6. Place a steel bowl in the pan and add hot coal, whole spices, and ghee. Cover it with a lid and let it rest for 15-20 seconds.
7. Remove the bowl and serve the dish hot. Garnish with cream and coriander leaves.

Pro tips

1. Soaking cashews: Soak the cashews in warm water for about 15 minutes before blending to soften them and achieve a smoother and creamier texture in the gravy.
2. Adjusting spices: Adjust the amount of red chilli powder and whole spices according to your preferences. 
3. Smoking technique: To achieve a smoky flavour, use natural charcoal and heat it until it is red hot. Place a steel bowl over the gravy, add the hot charcoal along with ghee and whole spices, and cover the pan tightly. Let it sit for a few minutes to infuse the smoky aroma into the gravy.
4. Creamy consistency: For a richer and creamier gravy, add a little more fresh cream towards the end of cooking to enhance the velvety texture of the dish.

Quick recap

Ingredients

Onions, tomatoes, dried red chillies, cashews, ginger, garlic, whole spices, butter, oil, red chilli powder, coriander powder, kasuri methi, salt, sugar, fresh cream, paneer, and coriander leaves.

Instructions

1. Cook onions, tomatoes, dried red chillies, cashews, ginger, garlic, and whole spices, then blend into a smooth paste.
2. Strain the paste to achieve a silky texture.
3. Sauté ginger, red chilli powder, and coriander powder in butter and oil.
4. Add the prepared paste, paneer, and water, simmer until well combined, then season with kasuri methi, salt, and sugar.
5. Infuse a smoky flavour by using a charcoal smoking technique.
6. Finish the gravy with a swirl of fresh cream and garnish with coriander leaves.