|Paneer Makhani| |Paneer makhani without garlic and onion|
Paneer makhani is a lightly rich creamy dish of paneer, in which the gravy is made, with butter (Makhan), tomatoes, cashews, or cream. Flavorings such as red chili powder and garam masala are used to prepare this gravy.
For the tomato mixture:
- 1 tbsp Oil
- Jeera (cumin seeds) about 1 tsp
- Cinnamon stick
- Bay leaf
- Green cardamom – 2-3 nos.
- 3-4 nos of Kashmiri dry red chilly or dry red chili.
- Diced Tomatoes 6 medium-sized
- Cashew nuts: 7-8 nos.
- Salt to taste
- Water 250 ml
For the gravy Ingredients:
- Oil – 1 tsp
- Butter – 1 tbsp
- Hing/asafoetida – 1 tsp
- Tomato puree
- Red chili powder – 1 tsp
- Coriander powder – 1 tsp
- Sugar – 1 tsp
- Paneer cubes – 350 gm
- Salt to taste
- Fresh cream – ½ cup
- Garam masala – 1 tsp
- Kasuri methi – 1 tsp
- Live charcoal + oil/butter
- Fresh chopped coriander leaves – 1 tbsp
Method to prepare gravy:
- In a pan pour, and heat oil.
- Add jeera, let it spit, then combine all the whole spices.
- Then add tomatoes, cashews, salt to taste and boil for 3-4 minutes on medium flame.
- Add water, cover them, and boil until tomatoes are soft. Now let the mixture cool down.
- In a blender jar, add the mix and blend into a fine paste.
Method to makhani:
- Heat both oil and butter in a pan, and add asafoetida. Before, adding strain the tomato paste.
- Add all the powdered spices, sugar and cook for 4-5 minutes.
- Add the paneer cubes, stir and cook for 2-3 minutes, and add salt to taste.
- Low the flame, add cream, simmer for 2-3 minutes.
- Add garam masala and kasuri methi.
- Put the hot smoking charcoal and pour oil over it. Cover and smoke for 2-3 minutes.
- Add some freshly minced coriander leaves, stir, garnish with fresh cream and serve hot with paratha, roti, naan, and rice.