Paneer Makhani
by Hetal Kamdar
Ingredients (1/2)
- 2 cups chopped tomatoes
- 1 cup sliced onions
- 1/2 cup cashew nuts
- 4 whole dry Kashmiri red chilies
- 3 tbsp butter
- 2 tsp garlic
- 1 piece cinnamon
- 2 cardamoms
- 2 bay leaves
- 1 tbsp dried fenugreek leaves
- 2 tsp garam masala
- ½ cup tomato puree
Ingredients (2/2)
- salt to taste
- ¼ cup whisked fresh curds
- 1 tsp sugar
- 4 tbsp fresh cream
- 2 cups paneer
- 2 tbsp fresh cream
Step 1 of 8
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.
Step 2 of 8
Cool and blend in a mixer to a smooth mixture. Keep aside.
Step 3 of 8
Heat the butter in a deep kadhai, add the garlic paste and sauté on a medium flame for a few seconds.
Step 4 of 8
Add the cinnamon, cloves, cardamom, and bay leaves and sauté on a medium flame for a few more seconds.
Step 5 of 8
Add the dried fenugreek leaves, garam masala, tomato purée, prepared mixture, and salt.
Step 6 of 8
Mix gently and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.
Step 7 of 8
Add the curds, mix well, and cook on a medium flame for 1 more minute.
Step 8 of 8
Add the sugar, ¼ cup of water, paneer, and cream mix well and cook on a medium flame for another 2 minutes
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