Paneer Makhani

Paneer Makhani

Ingredients

1 roughly chopped large onion
2 tsp finely chopped ginger
6 - 7  garlic
2 roughly chopped tomatoes
10 - 12 cashews
50 gms butter
1 tsp black cumin seeds
1 tsp kashmiri red chilli powder
Salt to taste
½ tsp black pepper powder
½ tsp garam masala powder
4 tbsp tomato puree
200 gms paneer
1 tbsp kasuri methi
1 tbsp cream
For garnishing
1 tsp fresh cream
A few ginger juliennes

METHOD

To make the base for the ‘makhni’, take water in a pan.
Add the onions (roughly chopped), ginger (finely chopped) and roughly chopped tomatoes.
Add the cashews and cook for 10-12 minutes.
Then strain the concoction and grind it into a puree in the mixie.
Now take some butter in a pan put on slow flame.
Add some cumin seeds and Kashmir red chillies.
Now add the prepared puree and stir well.
Now add some salt and black pepper powder.
Then add four big spoons of tomato puree.
Then cut the cottage cheese into small cubes and add. Allow cooking time of 10-12 minutes.
Now add fenugreek leaves and stir fry. Grind with hand and add it to the gravy.
Now add some cream and stir.
Garnish with a little fresh cream and ginger juliennes and serve.