Paneer Makhani

Cubed cottage cheese cooked in a smooth and rich buttery gravy. You could substitute cottage cheese for veggies or grilled chicken.


Ingredients:

Paneer cubes
Butter
Bay leaves
Cardamom 

Cashew nuts
Tomatoes
Turmeric
Chilli powder
Coriander powder
Kasoori methi (dry fenugreek leaves)
Salt
Sugar
Heavy whipping cream

For the paste :

1 medium sized onion
1 inch ginger
4 garlic cloves
3 dried red chillies- small
¼th cup of water

Heat 2 tbsp of butter 

Add 2 bay leaves and 3 cardamoms.

Add freshly ground onion paste and sauté for 3-4 mins.

Blend 3 tbsp of cashew nuts with 1 cup of water to make a smooth paste.

Add cashew nut paste to onion mixture and sauté for 2 to 3 minutes

6. Chop 4 tomatoes and blend to form smooth puree.
7. Add tomato puree to the sautéing pastes.

Cover and cook for 5 minutes

Meanwhile cut ½ inch cubes of Paneer

Heat oil or butter in a frying pan

Fry Paneer cubes till they change color and get light brown. 

Frying is optional. You could pan sear them or leave the cubes as is.

To the gravy add:

  1 teaspoon turmeric

  1 tsp chilli powder

  1 tsp coriander powder

  2 tsp kasoori methi

  Salt to taste

  1tsp sugar

Mix well, cover and allow all spices to cook for around 3-4 mins. On medium high heat.

Add 2 tbsp of heavy whipping cream and paneer pieces.

Mix well, simmer for 3-4 mins.

Garnish with freshly chopped cilantro or butter or cream, and serve with naan or tandoori roti or rice.

Enjoy!