This is a popular North Indian dish and is one of the most loved paneer dishes not only in India but abroad also. It is a delight for vegetarians in particular. This is a slightly sweet and creamy paneer dish which is deliciously rich, cooked in rich gravy of tomatoes, butter and cream. It is called makhani as the gravy is prepared in butter. It is served with rotis, parathas, kulchas etc.
Ingredients
1. Paneer – 200 gm
2. Cashew nuts – 10-12 (soak in ¼ cup of water)
3. Tomatoes – 4 medium
4. Kasuri methi (dried fenugreek leaves) roasted and crushed– 1 tsp
5. Garam masala – 1 tsp
6. Kashmiri red chilli powder – 1 Tbsp
7. Bay leaf (tej patta) – 1
8. Cloves – ½ Tbsp
9. Cardamom – 2-3
10. Green chilli – 1
11. Ginger garlic paste – 1 Tbsp
12. Turmeric powder – ¼ tsp
13. Sugar – 1 Tbsp
14. Fresh cream – 2 Tbsp
15. Coriander leaves
16. Butter – 2 Tbsp
Preparation
1. Cut paneer into cubes of desired size and soak in hot water for 15 minutes. Remove from water and keep aside.
2. In a pan boil enough water (to cover the tomatoes) and blanch the tomatoes. Take out the tomatoes and cool it and grind it along with soaked cashew nuts to a paste.
3. Heat butter in a pan and add bay leaf, ginger garlic paste, chopped green chillies, crushed cloves and cardamom. Saute for a minute on medium flame and add the tomato paste and sauté on low flame till colour changes.
4. Add chilli powder, turmeric powder and garam masala powder. Saute for a minute and add one cup of hot water and salt. Mix and boil.
5. Add the sugar, kasuri methi. Mix well and add the paneer cubes. Cook for two minutes and add fresh cream. Mix well and garnish with coriander leaves and remove from fire.
6. Serve garnished with fresh cream and coriander leaves.
Tips
1. Adjust the consistency of gravy by adding hot water.
2. Badam (almonds) can be used in place of cashew nuts.
3. A combination of oil and butter can also be used.
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