Paneer makhani

Name: Paneer makhani
Cuisine: American
Ingredients: 250 gms (1/2 lb) Paneer (cottage cheese), cut into 1 inch cubes; 2 Green Cardamoms; 1/2 teaspoon Cumin Seeds; 1 -inch piece of Cinnamon; 1 large Onion, chopped; 5-6 cloves Garlic, chopped; 8 Cashew nuts; 3 medium Tomatoes, chopped; 2 Dry Red Kashmiri Chilli (or 1 normal dry red chilli), halved and seeds removed; 1/2 teaspoon Kasuri Methi (dried fenugreek leaves); 1 teaspoon Red Chilli Powder; 1/2 teaspoon crushed Garlic (or paste), optional; 1 teaspoon Sugar; to taste Salt; 3 tablespoons Butter (or oil); 3 tablespoons Fresh Cream; 5 tablespoons + 1 cup Water

Akshay Ghei @cook_17266422

#ultrafoodie

Akshay Ghei @cook_17266422

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Ingredients

250 gms (1/2 lb)Paneer (cottage cheese), cut into 1 inch cubes
2Green Cardamoms
1/2 teaspoonCumin Seeds
1-inch piece of Cinnamon
1large Onion, chopped
5-6 clovesGarlic, chopped
8Cashew nuts
3medium Tomatoes, chopped
2Dry Red Kashmiri Chilli (or 1 normal dry red chilli), halved and seeds removed
1/2 teaspoonKasuri Methi (dried fenugreek leaves)
1 teaspoonRed Chilli Powder
1/2 teaspooncrushed Garlic (or paste), optional
1 teaspoonSugar
to tasteSalt
3 tablespoonsButter (or oil)
3 tablespoonsFresh Cream
5 tablespoons + 1 cup Water

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Steps

1

Heat 2-tablespoons butter in a pan over medium flame. Add cinnamon, green cardamom and cumin seeds. Sauté for 30 seconds. Add chopped onion, garlic and cashew nuts.
2

Sauté until onion turns translucent.
3

Add chopped tomato, dry kashmiri red chilli and salt.
4

Sauté for 4-5 minutes. Add kasuri methi and 3-tablespoons water.
5

Cook until tomatoes turn soft, it will take around 2-3 minutes.
6

Turn off the flame. Let the mixture cool for a while. Transfer it to the jar of a mixer grinder and make a smooth paste. If required, add 2-3 tablespoons water while grinding.
7

Heat 1-tablespoon butter in the same pan over medium flame. Add 1/2 teaspoon crushed garlic (or garlic paste) and 1-teaspoon red chilli powder.
8

Mix well and add the prepared paste.
9

Stir continuously and cook until butter starts to release from sides. It will take around 3-4 minutes.
10

Add 1-cup water and 1-teaspoon sugar.
11

As the gravy splatters, cover it with a lid and cook for 3-4 minutes. Stir occasionally in between to prevent sticking.
12

Remove the lid. Taste the gravy for salt and sugar and if required, add more at this stage. Add paneer cubes.
13

Mix well and cook for 2-minutes. Add 3-tablespoons fresh cream.
14

Mix well and turn off the flame. Garnish with chopped coriander leaves.