Paneer Makhani

A north indian dish made with Paneer(Indian cottage cheese) cooked in rich creamy tomato gravy. Makhani( something cooked and sauteed in butter or thick cream)

Step 1: Ingredients

1 cup Paneer (cubed)
1 no Onion (diced)
1 inch Ginger (finely minced)
2 cup Tomato puree
2 tsp Kasturi methi
2 nos Bay leaf
1 tsp Cumin seeds
2 nos Cloves
5 nos Cardamon (crushed)
¼ tsp Fenugreek seeds
3 tsp Red chilli powder
1 tsp Garam masala powder
½ tsp Sugar
1 tsp Salt (or to taste)
½ cup Fresh cream (half & half)
1 tsp Butter
3 tsp Oil

Step 2: Heating

Heat oil and butter in a suace pan and fry the cubed paneer pieces until they turn slightly golden. Remove them from the pan and keep aside. In the same oil add clove, cumin seeds, fenugreek seeds and bay leaves and toast them for a while. Then saute the onions and ginger until they turn golden. Now add the pureed tomatoes along with red cilli powder, garam masala, kasturi methi, crushed or powdered cardamon, sugar and salt. Close with a lid and cook on low flame for 5 minutes. Then add half & half cream and fried paneer cubes and let cook for 3 to 4 minutes until the oil seperates. Garnish with little kasturi methi leaves and serve hot.

Step 3: Its Ready!!

Paneer - Cottage Cheese available in almost all grocery stores in frozen aisle.

Canned tomatoes - Available in regular supermarkets, diced, crushed or whole tomatoes can be used.

Half & Half - Available in all supermarkets in the dairy aisle.

Kasthuri Methi - Dry Fenugreek leaves available in small packets in all Indian grocery stores. Aslo knowns as methi leaves.

Fresh cream can be made at home by boiling regular milk under low flame until it leaves cream on top or till it becomes thick. Half and half is used in this recipe. Dont use Heavy whipping cream, it doesnt taste right.

If using regular fresh tomatoes look for real ripe ones orelse the gravy would taste sour. Ripe roma tomatoes preferred.