Shall we begin? After eating this one – you will never ever try regular makhani paneer. I don’t add a lot of garam masalas or extra spices like typical recipes – just so its lighter on the stomach and to avoid acid reflux 😭🙈 May I present – Bhaang Makhani Paneer 🙂 Its simple has minimal ingredients readily available in every Indian household. Try it out. I am 10000% sure that you’ll love it as much as I do.
INGREDIENTS – (serves 6 people)
- 2 tbsps peanut oil (or any flavorless oil)
- 1/8th cup bhaang/hemp seeds
- 1/4 cup filtered water to soak hemp seeds
- 1 bay leaf
- 1 tbsp cumin seeds
- 1 tbsp caraway seeds
- 2 green cardamom pods
- 1 half red onion (or use 1 and half if you have small ones), washed, peeled and chopped in chunks
- 2 large tomatoes, washed and chopped in chunks
- 1/4 cup raw cashews
- About 1 cup water + extra to adjust the consistency of the curry later
- 2 tbsps ghee
- 1/2 cup full fat heavy cream
- 1/2 tsp kashmiri red chili powder
- 2 Thai green chillies
- 1 whole Kashmiri red chili
- 1 teaspoon sugar (add jaggery as an alternative)
- Salt to taste
- 1 lbs paneer, cut in cubes
- 1 tbsp crushed kasuri methi dried fenugreek leaves (I use Everest brand – you’ll find it in any Indian store)
- 1/8 cup fresh chopped cilantro for garnish
Bhaang (Hemp Seeds) Mix –
- Soak hemp seeds in water for 1-2 hours
- Heat oil in a deep pan over medium heat. Once the oil is warmed up add cumin seeds, cardamom, caraway seeds, and sauté for a few seconds.
- Then add the the onions, tomatoes, whole Kashmiri chili, tomatoes, Thai green chili, cashews and some salt. Sauté them on medium flame until the tomatoes stick to the bottom. It takes about 10-15 minutes.
- Then add 1 cup water to cool down the mix. Cool it completely before transferring it to a blender.
- Add hemp seeds mix along with its water and this onion/tomato mix. Grind the masala to a smooth paste and set aside. I used my Nutribullet.
- Heat the same pan, add ghee and bay leaf. Sauté until ghee melts on medium heat.
- Once the ghee melts, add curry paste. BE CAREFUL – THE CURRY MAY SPUTTER. Also, add some water in the blender to get all the curry mix – we want to use every last bit of it.
- Then add the Kashmiri red chili powder, sugar, crushed kasuri methi, and adjust salt per your taste.
- Mix well and boil for a 10 minutes. Add cream and 1/4 cup water at a time if the curry is too thick
- Add in the paneer and cook for 2 to 3 minutes on medium heat. Finally add crushed kasuri methi.
- Garnish bhaang makhani paneer curry with cilantro and serve hot with naan or rice!
- Bon Appetit 🎉🎉
If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!