Paneer Makhanwala Using Ready Makhani Gravy (QSR/Restaurant Format)

Ingredients (Serves 2-3 portions)

Main:

• Paneer – 200 g (cut into cubes or triangles)

• Butter – 1 tbsp

• Fresh cream – 2 tbsp

• Kasuri methi – ½ tsp (crushed)

• Ready Makhani Gravy – 250 g

• Warm water – 50-70 ml (adjust consistency)

• Salt – to taste (optional, depending on base)

• Honey or sugar – ½ tsp (optional for balance)

• Garam masala – ¼ tsp (optional)

For Garnish:

• Fresh cream – 1 tsp

• Coriander – finely chopped

• Ginger juliennes – a few (optional)

🔥 Cooking Process:

1. Heat Butter:

   • In a non-stick or thick-bottomed pan, heat 1 tbsp butter on low flame. Do not brown it.

2. Add Gravy Base:

   • Add 250 g of your ready makhani gravy base directly into the butter.

   • Sauté for 1–2 minutes on low flame until it starts bubbling lightly.

3. Adjust Consistency:

   • Add 50–70 ml warm water to loosen the gravy (adjust thickness as per serving style — QSR might prefer semi-thick).

4. Add Seasoning (Optional):

   • Taste your base. If needed, add ½ tsp honey/sugar to balance tartness and ¼ tsp garam masala for deeper flavor.

5. Add Paneer:

   • Gently slide in the paneer cubes. Let them cook in the gravy for 3–4 minutes on medium-low heat so they absorb flavor.

6. Add Cream & Kasuri Methi:

   • Lower the flame. Add 2 tbsp cream and crushed kasuri methi.

   • Stir gently, avoiding breaking the paneer.

7. Simmer & Finish:

   • Let it simmer for 1–2 minutes until everything is well combined.

   • Turn off the heat.

🍽️ Final Plating:

• Serve hot in a bowl or kadhai-style container.

• Drizzle 1 tsp fresh cream, top with chopped coriander and ginger juliennes (optional).

• Serve with butter naan, paratha, or jeera rice.