Paneer Makhan

PANEER MAKHAN

Ingredients 

• 8 to 10 cashews or almonds
• 2 heaped cups tomatoes
• 2 cups or 200 grams paneer
• 1 tbsp. butter (solid)
• 2 green cardamoms / elaichi
• 1 small cinnamon stick
• 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)
• salt as needed
• turmeric as needed
• 1 to 1 ¼ tsp garam masala (adjust)
• ¼ tsp kasuri methi (crushed)
• ¼ cup fresh cream (adjust to suit your taste)

Instructions

1. Blend together tomatoes and cashews (soaked for 5 mins in hot water) to a smooth puree. Filter if the puree is coarse.
2. Heat a pan with butter, saute cloves, cinnamon, cardamom, green chili.
3. Saute ginger garlic paste for the raw smell to go away.
4. Transfer the puree to the pan, Cover partially and cook until the puree thickens.
5. Add chili powder, turmeric and salt. Saute until the mix leaves the sides of the pan.
6. Add garam masala and saute for 1 to 2 mins.
7. Pour 1 cup water. Adjust as needed to make a gravy.
8. Cook until the gravy thickens.
9. Drop the panir in the gravy. Stir gently. Cook covered for 2 to 3 mins.
10. Pour the cream and allow to bubble.
11. Serve paneer makhan with roti, naan or jeera rice.