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A restaurant style dish....Paneer cubes in a rich buttery creamy makhani gravy.
Ingredients -
For the makhani gravy:
1 large onion
3 to 4 medium tomatoes chopped
½ inch ginger - chopped
3 medium garlic - chopped
2 single strands of mace
2 to 3 green cardamoms
1 inch cinnamon
2 to 3 cloves
10 to 12 cashews
1 cup water
Other ingredients:
250 gm paneer cubes
1.5 teaspoon kashmir red chili powder
¼ cup cream
1 patta (indian bay leaf)
1 green chili - slit
1.5 cups water or as required
¾ teaspoon kasuri methi - crushed (dry fenugreek leaves)
¼ teaspoon garam masala powder
1 teaspoon sugar
2 tablespoon butter at room temperature
1 tablespoon cream for garnishing
Salt as required
Few chopped coriander leaves for garnish
Preparation :
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First mix chopped onions, tomatoes, ginger, garlic, cashews, mace, cinnamon, cloves and cardamoms with 1 cup water.
Cook everything till the tomatoes and onions soften without a lid. Cook for about 14 to 15 minutes on a medium flame. Allow this mixture to cool. Then grind to a smooth paste. Everything should be ground very well till smooth.
Heat butter in the same pan.
Add bay leaf and saute for a few seconds. Then add the ground makhani paste. stir well.
Add kashmiri red chili powder ,saute it on a medium flame.
You have to saute the masala till you see the butter leaving the sides.
Now add slit green chilies, salt and water. Add the paneer cubes and simmer for 2 to 3 mins then add sugar and again stir.
Add the cream, kasuri methi and garam masala.
Stir and switch off the flame. check the taste and add more salt, sugar or red chili powder as required.
Serve paneer makhanwala garnished with cream and coriander leaves, hot with naan,chappati or rotis.
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