Paneer makhani vs navratan korma is a standard debate in every Indian household. As per Indian cultural traditions, Paneer makhani and navratan korma, both have a significant standing during cultural events in the northern part of India.
‘Nav’ represents nine, and ‘ratan’ represents the jewel in Sanskrit respectively. Moreover, this dish is a combination of those nine peculiar ingredients which are specific to India and the great Mughal Emperor – ‘Akbar’. Korma is an Indian meal consisting of vegetables cooked with spices and typically yogurt or cream. Hence, the name ‘Navratan Korma’.
What is paneer makhani?: ‘Makkhan’ is butter in Hindi, and ‘Makhani’ describes an Indian meal cooked in a thick sauce composed of butter or ghee, onions, tomatoes, and cream. When introduced with Paneer – it’s known as ‘Paneer Makhani’.
Culture
Both these dishes are extremely popular in north Indian and part of almost every Indian household. Paneer makhani, however, is popular in all age groups as well. They both are prepared for classic Indian weddings and are a prestigious part of the large Indian spread.
History
Originated from the Mughals ruling period from 1526 to 1857 in India, these dishes are luxuriously rich and have enormous amounts of flavors. Ever since then, people have made them in their own specific way and shaped the dishes into a more vibrant and flavorful way.
Popularity
Both dishes are equally popular and hence are often debated. However, Navratan Korma, because of its number of ingredients, takes a slightly higher weightage than paneer makhani.
Taste
Paneer makhani is a mildly sweet paneer dish from the Indian subcontinent in which the gravy typically uses excess butter, and the base is made of tomato. In contrast, Navratan Korma, which roughly translates to “nine-gem curry,” is a rich, creamy, and savory dish. The fruits, vegetables, entire spices, and nuts are the “gems.”
Calories & Nutrition
Per serving, paneer makhani provides 456 calories with 14.9 g of protein and 17.2g of carbohydrates, whereas one serving of Navratna Korma gives 223 calories with 16g fat, 5 g protein, and 20g carbs.
Ingredients
Curry foundation for navratan korma is made with onion, ginger, garlic, cashews, and poppy seeds. Almonds and melon seeds to the base are also added in some variants of this dish. Whereas paneer makhani includes spices, tomatoes, green chilies, butter, and most importantly Indian cottage cheese, also known as ‘paneer’.
Paneer Makhani
- 2 c. Pasta Sauce
- 1&1/2 tbsp Honey/Sugar To make it sugar-free, add 1–2 tsp sugar alternative
- 1 tsp Garam Masala / Shahi Paneer, to taste
- 2 teaspoons Methi Kasuri
- Salt and red chili powder to taste
- 350 g or 12 oz homemade or store bought paneer, divided into 1 inch cubes
This is one peculiar Indian dish that needs a lot of special and rare ingredients. Hence the list ought to be big.
- 3 tbsp vegetable oil (divided)
- 13 cup pistachios (cashews, pistachios, almonds)
- 1 medium grated onion
- 12 tsp garlic paste
- 12 tsp ginger paste
- 1 can (8 oz.) tomato sauce
- 1 tsp. cayenne pepper
- 12 teaspoon turmeric powder
- 2 tablespoons coriander powder
- 1 tbsp ‘Garam Masala’
- 1 cup of water
- 14 cups of raisins
- 12 cups carrots – chopped
- 12 cups green bell pepper – chopped
- 12 cup fresh green beans – chopped
- 12 cup fresh green peas
- 1 cup diced potatoes
- 14 cup milk 4 ounces paneer- cubed
- 14 cup heavy cream
- Season with salt to taste
Texture
Paneer Makhani is smooth and consistent when it comes to the texture of the dish, whereas Navratan Korma naturally uses a lot of whole spices, vegetables, and other ingredients because of which its texture is not consistent and can range from mildly to heavily spiced.
Paneer Makhani
First and foremost is to wisely choose your ingredients and then set to prepare step by step:
- Collect all of your ingredients.
- Take a heavy-bottomed saucepan. To the pan, combine 2 cups pasta sauce + 1/2 cup heavy cream + 1&1/2 tbsp honey/sugar + 1 tbsp Garam Masala or Shahi Paneer Masala + 1 tsp Kasuri Methi + Salt & Red chili powder to taste.
- With a wire whisk, give it a good swirl. Now, adjust the heat to medium. Cook the sauce, covered, for about 8 minutes in a heavy bottomed pan over medium heat.
- Adjust the salt, sugar, and spices to taste. Stir in the PANEER cubes. Cook for another 2 minutes, covered. After it’s cooked, add 1/4 cup cream and 1 teaspoon Kasuri Methi.
- Serve it hot, with a gentle stir.
Garlic Mint Naan or Regular Griddle Naan complements paneer makhani nicely. In Indian restaurants, it is frequently served with Jeera Rice.
Paneer makhani vs butter paneer: it is easy to confuse them. Would you like to know the difference?
Step-1
In a large skillet over medium heat, heat 1 tablespoon of oil. Cook and stir the mixed nuts in the skillet until golden brown, then put aside. Cook until the onion is soft in the skillet. Cook for 1 minute after adding the garlic and ginger pastes.
Combine tomato sauce, cayenne pepper, turmeric, coriander, and garam masala in a mixing bowl. Pour in the water and then add the raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring the water to a boil. Reduce the heat to low and cook for 20 minutes, or until the potatoes are soft.
Step-2
In a separate skillet, heat the remaining oil over medium-high heat and fry the paneer on both sides until golden brown. Using paper towels, drain. Place for about 2 minutes in a basin with enough hot water to cover, then mix into the skillet with the vegetables.
Step-3
Combine the milk and cream with the veggies and paneer in a skillet. Let it boil and simmer for 2 to 3 minutes. Add salt and pepper to taste and it’s ready to be served.
