Paneer Makhani
Paneer Makhani is a popular Punjabi dish made with paneer cheese cooked in a rich and creamy tomato curry sauce, infused with Indian spices and herbs. You can substitute paneer with potato, peas or tofu, soy or any other plant basted ingredient.
Ingredients:
Serves 2-4
- 8 oz / 250g paneer cheese, cut into cubes (about 1inch/2.5cm)
- 2 medium onion, finnely chopped
- 2-3 tbsp oil
- 1 tsp grama masala
- ½ tsp red chili powder
- 1 tsp sugar or to taste
- 1 tbsp ginger paste
- 6 tomatoes, chopped
- ¼ cup yogurt, whisked
- ½ cup heavy cream or half and half
- 3 tbsp cashew nuts, soaked in water for 20 minutes
- 1 tbsp butter
- salt to taste
- pinch of dry fenugreek leaves/methi leaves
- ½ cup water or more if required
- coriander leaves, chopped to garnish
- julienne gingerm to garnish
How to Make Paneer Makhani:
- Heat the oil in a non-sticking pan. Add chopped onions. After 2-3 minutes add ginger paste. Cook on low heat until onions turn transparent.
- Add chopped tomatoes, chili powder. Cover and cook on medium heat for 8-10 minutes till tomatoes turn pulpy.
- Remove from the heat. Let it cool and then put into a food processor. Add half cup of water and cashew nuts. Blend to a very smooth puree.
- Heat 1 tbsp of oil or butter in a large pan. Add prepared puree and yoghurt. Cook for 3 minutes on low heat.
- Add gara masala, salt and sugar to taste. Cook additional 2-3 minutes.
- Now add the heavy cream or half and half. Keep cooking stering occasionally till you get thick constistency gravy.
- Then add paneer pieces and pinch of a dry fenugreek/methi leaves. Bring to a boil and cook on low for extra 1 minute. Remove from heat and pour to the serving bowl. Garnish with swirl of cream, coriander leaves and julienne ginger.
