Paneer makhani Burger | पनीर मखनी बर्गर | itna tasty ki bahar khana bhool jaoge

Paneer Makhani Burger Makhani Sauce Method 1. Heat 2 tbsp oil in a wok over medium-high heat. Add 1 tsp cumin seeds and let them splutter. Add 3 medium sliced onions and sauté until light golden brown. 2. Add 10–12 garlic cloves, 1-inch ginger, 2 green chillies, 2 green cardamoms,2 bay leaves , 8-10 Kashmiri red chillies, 8 chopped tomatoes, salt to taste, 10–12 cashew nuts, 1/4 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, and 1 tsp coriander powder. Cook on medium-high heat for 10–15 minutes, stirring occasionally, until the tomatoes become completely soft. Do not add water before the tomatoes turn mushy. Covering the pan will speed up the cooking process. 3. Pour hot water reduce the heat to low, cover, and cook for 10 minutes. 4. Allow the mixture to cool completely. Transfer it to a mixer grinder and blend into a smooth puree using very little water or some ice cubes. Strain the puree through a fine sieve and keep it aside. 5. Heat 2 tbsp butter and 1 tbsp oil in a pan. Add 2 tbsp chopped garlic, 1-inch julienned ginger Sauté on high heat for 1–2 minutes. 6. Lower the heat and quickly stir in 1 tbsp Kashmiri red chilli powder. Immediately add the prepared strained puree and cook for 5–6 minutes. 7. Adjust the consistency with a little hot water if needed. The sauce should be spreadable—not too thick and not too runny. 8. Add 1 pinch garam masala, 1 pinch kasuri methi powder, 1 tbsp honey (or sugar), 2–3 tbsp fresh cream 9. Taste and adjust the salt if required. Your Makhani Sauce is ready. Crispy Paneer Patty 1. In a bowl, combine 1/2 cup refined flour, 1/2 tbsp corn flour,1 tbsp Kashmiri red chilli powder, 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp dry mango powder, 1/2 tsp black salt, 1 tsp garam masala, 1/4 tsp kasuri methi, and 1 tsp oil. Gradually add water as required and whisk into a smooth, lump-free batter. 2. In another bowl, mix 1 cup breadcrumbs 3. Cut 500 gm. paneer into slices . Dip each slice into the batter, then coat evenly coat with breadcrumbs. 4. Heat oil for deep frying over medium-high heat. Fry the coated paneer until crispy and golden brown. Burger Assembly Method 1. Lightly toast 4 burger buns with 2 tbsp butter until golden and crisp. 2. Spread 2 tbsp sauce on the bottom bun. Top with shredded cabbage (or lettuce), onion slices, and tomato slices. 3. Place the crispy paneer patty on top, add onion rings, and generously spoon over the makhani sauce. 4. Cover with the top bun and serve immediately while hot. Enjoy your Restaurant-Style Paneer Makhani Burger! 🍔 🍽️ Homemade Healthy Tandoori Sauce Ingredients: 100 g Paneer 3 tbsp Hung Curd 8–10 Cashews (soaked) 3–4 Roasted Garlic Cloves 2 Kashmiri Red Chillies (soaked) ½ tsp Roasted Cumin Powder ½ tsp Coriander Powder ½ tsp Garam Masala ½ tsp Chilli Flakes ½ tsp Black Pepper Powder 1 tsp Sugar or Honey (optional) Salt to taste 1 tbsp Lemon Juice 1 tbsp Hot Mustard Oil Chilled Water (as required) 🔥 Method: Add all the ingredients to a blender jar. Blend until smooth, creamy, and fluffy. Adjust the salt, lemon juice, and water according to your preferred consistency. Refrigerate for 20–30 minutes before serving for the best flavour. Store in an airtight container in the refrigerator for up to 3–4 days. ✨ Perfect with: Burgers, Sandwiches, Wraps, Grilled Paneer, Tikka, Fries, and as a Creamy Dip. paneer makhani burger, paneer burger, burger recipe, veg burger recipe, homemade burger, paneer tikka burger, paneer makhani, makhani burger, indian style burger, restaurant style burger, cheesy paneer burger, burger at home, easy burger recipe, burger recipe hindi, paneer recipes, burger sauce recipe, tandoori sauce, healthy burger, street style burger, crispy paneer burger, veg burger, paneer sandwich, quick recipes, indian recipes, cooking shorts, food shorts, recipe shorts, easy recipes, mannat cuisine