Creamy Paneer Makhani Recipe

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A popular North Indian recipe, Paneer Makhani is a very creamy and delicious dish that is cooked in a rich gravy. It is tasty, creamy, and spicy based dish. This is perfect weekend lunch or dinner.

Ingredients

For The Gravy

2 cupschopped tomatoes
1 cupsliced onions
1/2 cupcashew nuts (kaju)
4whole dry Kashmiri red chilies, broken into pieces

Other Ingredients

3 tbspbutter
2 tspgarlic (lehsun) paste
25cinnamon (dalchini)
3cloves (laung / lavang)
2cardamoms (elaichi)
2bay leaves (tej patta)
1 tbspdried fenugreek leaves (kasoori methi)
2 tspgaram masala
1/2 cuptomato puree
saltto taste
1/4 cupwhisked fresh curd(dahi)
1 tspsugar
4 tbspfresh cream
2 cupspaneer (cottage cheese) strips , cut into 1" x 1/4"

For The Garnish

2 tbspfresh cream

Directions

For the gravy

In a deep kadhai add chopped tomatoes, sliced onion, cashew nuts, and red chili and cook on a high flame for 10 to 15 minutes or cook till the tomatoes are soft and stir occasionally and blend to a smooth mixture and keep it aside.

How to proceed

Heat the butter in a deep kadhai, add the garlic paste and fry on a medium flame for a few second.
Add the cinnamon, cloves, cardamom and bay leaves and fry on a medium flame for a few more second.
Add the dried fenugreek leaves, garam masala, tomato puree, prepared gravy and salt, mix it gently and cook on a medium flame for 2 to 3 minutes and stir continuously.
Add the curd, mix it well and cook on a medium flame for 1 minute.
Add the sugar, ¼ cup of water, paneer and cream, mix it well and cook on a medium flame for 2 minutes.
Switch off the flame and transfer it to a serving bowl and garnish with fresh cream and serve it with tandoori roti.

Meghna Nath