This is a typical North Indian dish made with Paneer (Indian cottage cheese) cooked in rich creamy tomato gravy. Makhani (something cooked and sauteed in butter or thick cream)
Preparation Time : 30 minutes
Serves : 10
6 big tomatoes - pureed
800 gms paneer - cubed
3 big onions
2 bay leaf
1 1/2 tbsp ginger-garlic paste
11/2 tbsp red chilli powder
4 tbsp cashewnut powder
1/2 tsp turmeric powder
1 tbsp dry coriander powder
1 tbsp dry cumin powder
1 tbsp kasuri methi (dry fenugreek leaves)
1 tbsp garam masala powder
salt and lemon juice - to taste
4 tbsp butter
2 tbsp ghee
4 tbsp fresh cream
fresh coriander - chopped for garnish
- Soak the onions and blanch them in hot water for 3 mins, then puree them to form a paste. Do the same with tomatoes, unless you are using tomato puree directly.
- Take 2 tbsp ghee, heat in a pan for 2 minutes, then saute the paneer cubes in it till golden brown. Now take 3 cups hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.
- Heat 3 tbsp butter in a pan, add the bay leaf and cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashewnut powder and fry for 5 minutes.
- Add tomato puree, crushed kasuri methi, coriander powder, cumin powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.
- Add the paneer cubes and simmer for 4-5 minutes. Add 1 cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream
- Garnish with coriander leaves.