PANEER MAKHANI or PANEER MAKHANWALA

Delicious Paneer Makhani : A curry made by cooking paneer (Cottage-Cheese) in creamy tomato and cashew gravy ! Paneer makhani goes well with paratha , naan or jeera rice.

PANNER MAKHANI

• Butter

• 1tsp Jeera / Cumin seeds

• 1-2 Bay leaf

• 1 Cinnamon Stick

• 3-4 Cloves

• 3-4 Green cardamom/ Elaiche

• 1 big black cardamom

• 4-5 green chilies

• 2 cups onions

• 1-inch ginger

• 6-7 garlic cloves

• 2 tsp red chilly powder

• 2 tsp fresh cream

• Kasturi methi

• 150 grams paneer (Cottage Cheese)

• Coriander

• 10-12 cashews

• 5 Cups of tomatoes

DIRECTIONS:

• In a pan take little water, add roughly cut tomatoes ,onions , garlic, ginger, bay leaves, cardamoms black & green, cinnamon stick, cloves, 2 green chilies, red Kashmiri chili powder, little butter , hand full of cashews cover the pan and let it cook for 15 -20 mins or until tomatoes are mashed completely

• Let the mixture cool, remove bay leaves, black cardamom & cinnamon stick and pour the remaining mixture in the blender and blend the gravy until smooth

• In the pan take about 2-3 tsp of butter, add minced ginger, little garlic and 2 long slit green chilies

• Add cottage cheese to the pan and let it cook for about 2 mins and add red chilly powder and immediately add the blended gravy along with salt to your taste

• Turn the stove off and add heavy cream about 2 tsp and Kasturi methi

• You can garnish the curry with coriander leaves and grated paneer

PS: Sometimes tomatoes are very sour taste, in this case you can add little ketchup or little sugar which ever you prefer to even the taste of the curry

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