Paneer Makhni

Ingredients                                                                                                                                                                                                                 (Serves – 4)

For the makhni gravy                                                                  

• Ripe tomatoes 500 g (4 to 5 medium)
• Cashews 12 to 15 soaked 15 minutes
• Butter 3 tablespoons
• Oil 1 tablespoon
• Ginger garlic paste 1 tablespoon
• Kashmiri red chili powder 1 and a half teaspoons
• Turmeric powder 1 quarter teaspoon
• Garam masala 1 half teaspoon
• Coriander powder 1 teaspoon
• Sugar or honey 1 to 1 and a half teaspoons (adjust to taste)
• Fresh cream 1 quarter cup
• Salt to taste
• Water as needed

Paneer

• Paneer cubes 250 g
• Butter 1 tablespoon (optional, for sautéing)

Finishing

• Kasuri methi crushed 1 teaspoon
• Fresh cream 1 to 2 tablespoons
• Butter 1 tablespoon

Method

Prepare tomato cashew puree

• Roughly chop the tomatoes
• Cook tomatoes with cashews and half cup water for 8 to 10 minutes until soft
• Cool completely and blend into a smooth puree
• Strain the puree if you want extra smooth restaurant style gravy

Make the makhni gravy

• Heat butter and oil in a pan on low heat
• Add ginger garlic paste and sauté until aromatic, do not brown
• Add tomato cashew puree
• Cook on medium low heat stirring often until the gravy thickens and butter separates, about 10 to 15 minutes

Add spices

• Lower the heat
• Add chili powder, turmeric, coriander powder, salt and sugar
• Mix well and cook for 2 to 3 minutes

Add paneer

• Optionally sauté paneer cubes lightly in butter
• Add paneer to the gravy
• Add water for desired consistency
• Simmer on low heat for 5 minutes

Finish

• Add fresh cream and crushed kasuri methi
• Add garam masala and butter
• Mix gently and turn off the heat

Serving

• Serve hot with naan, roti, kulcha or jeera rice

Prep Time 15 minutes                   Cook Time 25 minutes                 Total Time 40 minutes