Paneer Makhani is a delicious dish that goes well with naan, parathas, or jeera rice. It takes a little time to prepare, but its taste is so good you won't complain. Let's learn the recipe for Paneer Makhani.

Servings: 2

Ingredients:

Tomatoes - 4-5 medium-sized
Onions - 1 medium-sized
Cashews - 10-12
Ginger - 1-inch piece
Garlic - 3-4 cloves
Butter - 5-6 tablespoons
Bay leaf - 1
Green cardamom - 2
Cinnamon - 1-inch piece
Cottage cheese - 250 grams (diced)
Oil - 1 teaspoon
Kashmiri red chili powder - 1-2 teaspoons (for color)
Coriander powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Kasuri methi - 1 teaspoon
Fresh cream - 2-3 tablespoons
Sugar - 1/2 teaspoon
Salt - to taste

Method:

First, heat 1 teaspoon of butter and a little oil in a pan. Add the bay leaf, green cardamom, and cinnamon.

Now add chopped tomatoes, cashews, ginger, garlic, and chopped onion. Add about 1 cup of water and a little salt.

Cover and simmer for 10-15 minutes until the tomatoes and other ingredients soften.

Turn off the heat, let the mixture cool, then remove the bay leaf and cinnamon stick.

Put this mixture into a mixer jar and grind it into a fine and smooth paste.

Heat a little butter in a small pan and toss the paneer pieces in the butter until they turn light golden, or just briefly. This enhances the flavor of the paneer.

Heat butter and 1 teaspoon of oil in a pan.

Reduce the heat and add Kashmiri red chili powder. Immediately add the prepared gravy paste and mix well.

Add coriander powder, garam masala, salt, and sugar, and mix well.

Cook the gravy on low heat for 5-7 minutes, stirring occasionally.

When the gravy is cooked and begins to release a little oil from the edges, add lightly roasted paneer pieces.

Now add the crushed kasuri methi leaves and mix well.

Finally, add the fresh cream and mix well. Do not boil for long after adding the cream.

Garnish the paneer makhani with chopped coriander leaves or a little fresh cream and serve.

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