Paneer mahkni

Name: Paneer mahkni
Yield: 5 servings
Cuisine: American
Ingredients: 400 grams paneer cut into cubes (1 store bought package); 2 onions chopped; 1 can tomato sauce; 6 garlic cloves minced; 1 inch piece of ginger minced; 1 tbsp oil; 1/2 tbsp garam masala; 1/2 tbsp coriander; 1 tsp red chilli powder (adjust to taste); 1/2 tsp paprika; 1/2 tsp ground cumin; 1/2 tsp mango amchur powder; 1/2 tsp turmeric; 1/4 tsp ground cinnamon; 1/4 tsp ground cardamom; 1/4 tsp salt; 3/4 cup whole milk; 3/4 cup heavy cream; 1 tsp sugar; 1 tbsp Kasuri methi; 3 tbsp unsalted cashews; 1 hot water

kevinsingh87 @cook_3496129

I love paneer mahkni but have never been able to replicate the restaurant versions. I have been experimenting over the years with different ingredients and techniques. In my opinion, this is as close as it gets to restaurant quality paneer mahkni. I hope you enjoy my creation.

**healthier variation**

If you want a lower calorie version you can substitue the cream and milk for 1 1/2 cups of coconut milk and use tofu instead of paneer. It still tastes great.

**healthier variation**

If you want a lower calorie version you can substitue the cream and milk for 1 1/2 cups of coconut milk and use tofu instead of paneer. It still tastes great.

kevinsingh87 @cook_3496129

**healthier variation**

If you want a lower calorie version you can substitue the cream and milk for 1 1/2 cups of coconut milk and use tofu instead of paneer. It still tastes great.

**healthier variation**

If you want a lower calorie version you can substitue the cream and milk for 1 1/2 cups of coconut milk and use tofu instead of paneer. It still tastes great.

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Ingredients

5 servings

400 gramspaneer cut into cubes (1 store bought package)
2onions chopped
1 cantomato sauce
6garlic cloves minced
1 inchpiece of ginger minced
1 tbspoil
1/2 tbspgaram masala
1/2 tbspcoriander
1 tspred chilli powder (adjust to taste)
1/2 tsppaprika
1/2 tspground cumin
1/2 tspmango amchur powder
1/2 tspturmeric
1/4 tspground cinnamon
1/4 tspground cardamom
1/4 tspsalt
3/4 cupwhole milk
3/4 cupheavy cream
1 tspsugar
1 tbspKasuri methi
cashew paste
3 tbspunsalted cashews
1hot water

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Steps

1

Start by making the cashew paste. Soak cashews in just enough hot water to cover them for at least 15 mins. Then puree until smooth (I use a coffee grinder). Set aside.
2

Melt butter in a large pot over medium high heat. Add chopped oniona and cook until lightly browned. About 10 mins.
3

Add ginger and garlic. Cook for another 2 to 3 mins
4

Reduce heat and add tomato sauce, cashew paste and all of the dry seasoning except for the sugar. Stir until combined.
5

Using a blender or immersion blender (I find a regular blender works best) puree the mixture until smooth. If you prefer a thicker or chunkier texture you can blend until your desired consistency.
6

Add milk, heavy cream, sugar and paneer. Bring to a boil then reduce heat and simmer until sauce has thickened, about 5 to 10 mins
7

Turn off heat and add Kasuri methi. Recipe says 1 tbsp but add as much as you like, I usually add more. You're now done! Serve with naan or rice