Persian and Afghan rulers brought paneer to the people of the north India in the 16th century. They were an immediate hit amongst the vegetarians because of their nutritional value and how energetic they made one feel.
The dish was originated in Delhi in the 1950s by some Punjabis in Moti Mahal restaurant. That’s why the recipe has the inherent Punjabi taste and gravy. The Afghans invaded from the north and were able to introduce paneer to the northern states, and Punjabis quickly adapted to their staple food.
Paneer Makhani is a very famous dish that is made with paneer, tomatoes, cashews, spices, and cream. Let us avoid the hassle and the long process and cook our meal with Zissto Makhani Gravy.
- Preparation time- 10 mins
- Cooking time-12 minutes
- Serving – 5 portions
- 3 tablespoons Butter
- Zissto Makhani Gravy
- 500 grams Paneer cubes
- 2 tablespoons Fresh Cream
- Salt to taste
- Take a large pan and heat a tablespoon of butter or oil.
- Add 250 gms of Zissto Makhani Gravy diluted with 200 ml of water and bring it to a boil.
- Add Paneer cubes to it; add salt as required.
- Mix in the fresh cream
- Garnish with chopped coriander leaves and swirl cream.
- Serve with hot chapatis/parathas or pulao.
This Zissto Paneer Makhani is a version of the famous dish that can be had guilt-free and tastes delicious too! It’s for days when you feel like taking a short-cut and saving your time in the kitchen.