Paneer Makhani is a delicious curry made by cooking paneer in buttery tomato cashew gravy. It’s a popular menu in Indian restaurants. Most importantly it can be cooked within 30 minutes. Widely it is preferred in Punjab. Here are few steps to follow to make delicious paneer makhani.
Preparation of Paneer Makhani.
*Chop tomatoes and blend it with cashew in a blender jar. If there is not strong blender then you soak cashew in advance in hot water.
*Blend them to puree. If the puree isn’t smooth then you can filter it if required.
*Heat one tablespoon of butter. Add slit and seedless chili, 2 cardamoms, 2 cloves, and a small cinnamon stick. You can avoid whole spices if they are not available.
*Add ginger garlic paste after it begins to sizzle. Saute until the raw smell goes away.
*Add previously prepared tomato puree and stir well.
It will begin to splash after few minutes, at this time cover pan partially. Continue till tomato puree thickens.
*Add red chili powder and salt to this mixture.
*Stir and cook until it begins to leave sides. Adjust chili powder at this stage to suit your taste.
*Add garam masala and coriander powder. Mix and saute for about two minutes.
*Add a cup of water, jaggery, or sugar, and mix. Adjust water as per your requirement.
*Cover and cook on a medium flame until the gravy becomes thick. You, Will, see butter floating on gravy slightly.
*Add paneer and sprinkle crushed Kasuri methi. Stir, cover with lead cook for two-three minutes.
*Add required cream and cook until it begins to bubble. The cream will balance the sour taste of the tomato.
Most importantly it can be served with naan, roti, paratha, and jeera rice, ghee rice, and pulao.
