Paneer Makhani is a classical Punjabi dish that is a favorite amongst many people and will surely be yours too. Its creamy, tangy, sweet and spicy all at once making it truly irresistible.
Course: Curry
Cuisine: Indian
Servings: 6
Ingredients
12ozpaneer
1tbspbutter
1tspgrated ginger
1tspKashmiri red chili powder(adjust to taste)
2tspKasuri methi leaves
¼cupheavy cream
1tspsugar
salt to taste
To boil:
5cupstomatoes(cut into chunks)
½cuponion
6clovesgarlic
1inchginger
3inchcinnamon stick
1black cardamom
1bay leaf
3green cardamom
3cloves
2green chilies
2tspKashmiri red chili powder(adjust to taste)
2tbspcashews
1tbspbutter
1½cupwater
Instructions
Add a cup of water to a pan. Once it starts to boil, add tomatoes, onions, ginger and garlic.
Then, add cinnamon, black cardamom, green cardamom and the bay leaf to the pan.
Next, mix in butter, cashews, Kashmiri red chili powder and salt.
Gently mix and cover with a lid. Cook on low flame with the lid on for 10 minutes. After 10 minutes, uncover the pan, mix again and cook for another 10 minutes. Once cooked, remove from flame and set aside to cool.
Once cool, grind the cooked ingredients into a smooth paste and set aside.
Add 1 tbsp butter to a separate pan. Once the butter has melted, add grated ginger. Sauté until the raw smell fades.
Next, add the paneer cubes to the pan and cook for 2 minutes.
Now, add the Kashmiri red chili powder and salt. Roast the paneer evenly on all sides, gently flipping every few seconds until cooked.
Add the ground paste to the paneer and mix well. Adjust the consistency with water as needed. Cook for 2-3 minutes.
Once cooked, remove the gravy from the flame and top with heavy cream and Kasuri methi leaves.