Paneer Makhani || Butter Paneer

 

Paneer Makhani

     

Ingredients

Onions -2-3 (medium sized roughly chopped)
Tomatoes – 4-5 (medium sized roughly chopped)
Garlic cloves -10-12
Ginger – 1 inch piece
Cinnamon stick-1
Cloves-2-3
Cardamom-2
Zeera-1 tsp
Green Chillies - 2
Bay leaf – 1
Cashew nuts -15-20
Butter
Sugar – 1 tsp
Salt as per taste
Fresh Cream
Paneer – 250gms

Method

1. Heat a kadhai on medium flame and add 2tbsp of butter.

2. Once butter starts melting add 1tsp oil then add zeera and mix well.

3. Now add cinnamon, cloves, cardamom and onions. Roast on medium flame until onions turn pink.

4. Then add garlic and ginger and roast it for 2-3 minutes.

5. Now add the tomatoes and mix well. Let it cook for 3-4 minutes.

6. Add green chillies and cashew nuts and mix well.

7. Then add salt and water. Cover with a lid and let it cook for 8-10 minutes.

8. Remove the lid and mix well until tomatoes become mushy then turn off the flame and let it cool.

9. Once the mixture cools down, transfer it to the grinder jar and grind the mixture with water until it becomes a smooth paste.

10. Heat the same kadhai on low flame and add 2-3 tbsp of butter.

11. Once the butter starts melting add bay leaf and 1 tsp red chilli powder. Mix well to avoid the red chilli from burning.

12. Then add the makhani paste and mix well. Add some water and let it cook for 5-8 minutes.

13. Add a pinch of red food colouring (optional).

14. Add salt as per your taste and 1 tsp of sugar. Mix well

15. Now add 2-3 tsp fresh cream .

16. Add the paneer cubes and mix.

17. Turn off the flame.

18. Garnish with coriander and Serve hot.