Paneer makhani is a creamy and rich Mughlai gravy made with paneer and simmered in cashew onion-tomato based gravy.
2 cups chopped tomatoes
1 cup sliced onions
1/2 cup cashewnuts (kaju)
4 whole dry kashmiri red chillies , broken into pieces
3 tbsp butter
2 tsp garlic (lehsun) paste
25 mm (1”) piece cinnamon (dalchini)
2 cardamoms (elachi)
2 bayleaves (tejpatta)
1 tbsp dried fenugreek leaves (kasuri methi)(optional)
2 tsp garam masala
1/2 cup tomato puree
salt to taste
1/4 cup whisked fresh curds (dahi)
1 tsp sugar
4 tbsp fresh cream
2 cups paneer (cottage cheese) strips , cut into 1? x 1/4?
For The Garnish
2 tbsp fresh cream
For the gravy
Combine all the wet ingredients along with 1½ cups of water in a deep kadhai and boil on a high flame for 10 to 15 minutes or till the tomatoes are soft, and stir occasionally. Cool and blend in a mixer to a smooth mixture. Keep aside.
Heat the butter in a deep kadhai, add the garlic paste and sauté on a medium flame for a few seconds.Add the cinnamon, cloves, cardamom and bayleaves and sauté on a medium flame for a few more seconds.Add the dried fenugreek leaves, garam masala, tomato purée, prepared mixture and salt.
Mix gently and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.
Add the curds, mix well and cook on a medium flame for 1 more minute.
Add the sugar, ¼ cup of water, paneer and cream, mix well and cook on a medium flame for another 2 minutes.
Serve this with hot parathas , naans or Steamed Rice.