PANEER MAKHANI

Paneer makhani is one of the delicious Indian curry cooked in butter tomato cashew gravy.

Authentically it is a popular Punjabi dish.

This delicious creamy Paneer makhani is popular on the menus. Paneer makhani goes well with rice or any kind of Indian breads. This is all time favorite recipe because it is super quick to make with ingredients available at home and at the same time taste delicious. Without any delay let's prepare Paneer makhani.

INGREDIENTS:--

(FOR GRAVY)

1. Tomato-- 3(roughly chopped)

2. Garlic-- 10 cloves

3. Ginger-- 1inch

4. Cashew-- 15 pieces

5. Bay leaves-- 1

6. Green cardamon-- 3

7. Cloves --4

8. Cinnamon--1inch

9. Green chilli--1

10. Onion--1/2(roughly cut)

11. Butter-- 1tbsp

12. Salt-- to taste

13. Cashew-- 12 pieces

14. Onion-- 1/2cup(roughly cut)

15. Kashmiri red chillipowder-1tsp

16. Water -- 1/2 cup

(FOR PAN)

1. Paneer-- 400g(cubes)

2. Butter-- 2tbsp

3. Ginger chopped-- 1tsp

4. Salt-- to taste

5. Kashmiri red chillipowder-1tsp

6. Dried fenugreek leaves--1tsp

7. Sugar -- 1tsp( optional)

8. Cream-- 3 to 4 tbsp

METHOD:--

1. Take a pan add water.

2. Now add tomatoes, ginger, garlic whole spices, green chilli,onion,butter,Kashmiri red chilli powder.

3. Now add cashew nuts.

4. Mix it well and cover with the lid till tomatoes get soften.

5. Let it cool down completely. Take a mixer jar make a fine paste out of it. If your mixer not powerful then strain the gravy with the help of strainer. Keep aside.

6. Now cut the paneer into cubes.

7. Now take a pan add butter. As soon as butter melts add paneer.

8. Fry all the sides of paneer.

9. Now add Kashmiri red chilli powder mix well.

10 . Add pre prepared gravy and dried fenugreek leaves. Mix well.

1. 11. Cook for three to four minutes. Adjust salt.

2. 12. Remove the lid. Add fresh cream .

13. Mix well . Cover with the lid for 2 min. Switch off the gas. Give the standing time of five minutes.

14. Paneer makhani is ready to serve.

HAPPY 🙂 COOKING