Paneer Makhani

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

Ingredients :

6 big tomatoes - pureed

800 gms paneer - cubed

3 big onions

2 bay leaf

4 cloves

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

Method :

• 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.