paneer Makhani

Ingredients:

To puree

• 10 cashews or almonds
• 2¼ cups tomatoes 400 gms 

Other ingredients to make paneer makhani

• 2 cups paneer or 200 grams Indian cottage cheese
• 2 tbsp butter
• 2 green cardamoms or elaichi
• 1 cinnamon 1 inch or dalchini
• 2 cloves
• 1 green chili slit deseeded
• 1 tsp ginger garlic paste or ¾ tsp ginger paste
• ¾ to 1 ¼ tsp red chilli powder adjust as needed
• salt as needed
• ½ tsp sugar
• 1/8 tsp turmeric or haldi
• 1 ¼ tsp garam masala adjust as needed
• ¼ cup cream (optional)

Method:

1. Soak cashews for 10  to 15 mins in hot water. If using almonds then remove the skin.

   
2. Blend together tomatoes and cashews to a smooth puree. Filter if the puree is coarse.

   

How to make paneer makhani

1. Heat a pan with butter. Then saute cloves, cinnamon, cardamoms and green chili.Saute ginger garlic paste for the raw smell to go away. This takes just 2 to 3 mins.

   
2. Transfer the puree to the pan. Cover partially and cook until the puree thickens.
   

   
3. Add chili powder, turmeric and salt. Saute until the mix leaves the sides of the pan.
   

   
4. Next add garam masala and saute for 1 to 2 mins.
   

   
5. Pour 1 cup water and sugar. Cook until the gravy thickens.
   

   
6. Put in the paneer in the gravy. Stir gently. Cook covered for 2 to 3 mins.Pour the cream and allow to bubble.
   
7. Serve paneer makhani with roti and butter naan.