Recipe of Paneer Makhni
whole dry Kashmiri red chilies
broken into pieces
1” piece cinnamon (dalchini)
dried fenugreek leaves
salt to taste
whisked fresh curds
cottage cheese strips, cut into 1? x 1/4?
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 bay leaves 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.
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