Paneer Makhani

Cooking

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- Heat pan in medium flame
- Add 20g butter and heat it.
- When butter dissolves, add the paneer (cottage cheese).
- Fry the paneer very lightly.
- Add little salt & little kashmiri chili powder while frying.
- Stop frying as soon as the paneer gets little brown color.
[Do not over fry paneer, else it be hard. Frying is optional, but I feel paneer tastes much better when lightly fried]
- In same pan, add 100 ml refined oil, 20g butter and heat it.
- Once heated, add bay leaf, cinnamon, cardamom, cloves & black pepper to the oil.
- When aroma starts coming out, add chopped onion to the heated oil & saute for 2 minutes.
- Add chopped tomatoes, garlic paste, ginger paste, cashew nuts, chopped green chili, kashmiri chili powder and salt (as per taste).
- Mix them well & saute for 2-3 minutes.
- Add 1/2 cup water, add 2 tbsp corander leaves.
- Cover the pan and cook for 5 minutes on medium flame.
- Onion & tomatoes will become soft. Take them out and cool them in a plate.
- Grind the cooled onion/tomato mixture to fine paste in a mixer-grinder.
- Heat a pan on medium flame.
- Add the gravy paste.
- Add the fried panerr & mix them well.
- Saute for 2 minutes on medium flame.
- Add garam masala powder, kasoori methi (fennugreek leaves) powder.
[Roast kasoori methi for a minute and break it with finger before. This will produce very nice aroma]
- Add 1 tbsp tomato ketchup, mix them very well.
- Saute for another 2 minutes on medium flame.
- Add fresh cream, another 20g butter and 1 cup water.
- Cover the pan and cook for 5-7 minutes on medium flame.
- Check after 5/7 minutes, your Paneer Makhani is ready.

Garnish

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- Garnish with coriander leaves.