How to Cook Paneer Makhni

How to Cook Paneer Makhni

Serves 4
Prep time – 15mins
Cooking time – 40mins

For Curry
Water – ½ cup
Tomato diced – 5 cups
Onion sliced – ½ cup
Garlic cloves – 8 no
Ginger – 1 small piece
Bay leaf – 1no
Black cardamom – 1no
Cinnamon – 1 stick
Cardamom – 3no
Cloves – 3 no
Green chillies – 1-2 nos
Kashmiri chilli powder – 1 tbsp
Butter – 1 tbsp
Cashew nuts – 12nos
Salt – to taste

On Pan
Butter – 2 tbsp
Ginger chopped – ½ tbsp
Green chilli – 1 no
Paneer cubes – 2 cups
Salt – to taste
Kashmiri chilli powder – 1 tsp
Dried Fenugreek (methi) leaves – ½ tsp

Sugar – 1-2 tsp (optional)
Cream – 3-4 tbsp

Method
In a deep pan add all the ingredients mentioned under “For Curry”. Bring to a boil, then cover and
cook for 25mins.
Turn off the heat and remove the bayleaf, black cardamom and cinnamon. Now let it cool a bit and
then grind it into a fine puree, strain and keep aside.
In a separate pan melt butter add ginger, green chilli add stir for a minute. Add paneer cubes and
cook for another minute. Add chilli powder, stir and add the curry. Cook for 5-10minutes and add
salt. Turn off the heat and add cream and dried methi leaves powder. Stir and serve hot.

 

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