A loved vegetarian main course delight is Paneer Makhani served with Naan, Tandoori roti or Pulao. All are calories from butter and cream in this Makhani gravy are worth the smooth and creamy taste. Perfect recipe to lure your guests!!
Preparation Time : 30 minutes
Serves : 4-6 persons
Paneer / Cottage cheese : 250 grams (cut into square or triangular pieces)
Tomato : 4 large roughly chopped
Onion : 2 large roughly chopped
Garlic : 10 cloves
Ginger : 1 inch piece
Water : 2 cups
Cashew nut : 10-12
Salt as required
Refined oil : 1 tablespoons
Butter : 2 tablespoons
Red chili powder : 1 teaspoon
Pepper powder : 1/2 teaspoon
Garam Masala Powder : 1 teaspoon
Tomato puree : 1/4 cup
Kasuri Methi : 1 teaspoon
Cream : 2 tablespoons
In a pan, add the water, cashews, onion, ginger, garlic, tomatoes and boil for 15 minutes. Now strain excess water in a separate bowl and make a smooth paste using a mixer grinder. Keep aside.
Now in a kadhai or pan, add the oil and butter, add the red chili powder, grinded paste. Mix well and cook for about 2-3 minutes. Now add the strained water as the water has all the flavor to adjust the consistency of the gravy. Bring to a boil and add salt, pepper and Garam Masala. Cook for 5 minutes and add in the paneer pieces. Crush the Kasuri Methi with your hands and add to the gravy. Now lower the heat and add the cream. Mix well and turn off the flame.
Garnish with fresh cream, ginger julienne and Kasuri Methi. Serve hot with rice or naan.