Paneer Makhani
I promise you, you'll never eat paneer outside ever again, or try another preparation once you've had this! Substitute the paneer with chicken tikkas for that perfect butter chicken!
Paneer Makhani
I promise you, you'll never eat paneer outside ever again, or try another preparation once you've had this! Substitute the paneer with chicken tikkas for that perfect butter chicken!
Open in Cookpad AppSteps
- 1
In a pan add butter and oil. Add the bay leaf and stir for a few seconds till the oil becomes aromatic. Add the ginger garlic paste and stir till the raw smell disappears.
- 2
Mix in the tomato puree. Simmer the flame and let the puree dry up a little and stir occasionally till oil starts floating on top.
- 3
Mix in the ground green chillies, red chilly powder, garam masala and cashew paste. Add the water.
- 4
Add salt and sugar to taste. Stir until the curry starts to thicken.
- 5
Add paneer to the gravy (I usually shallow fry the paneer till crisp in oil, haldi and red chilli powder).
- 6
Cook for 3-5 minutes. Switch off the flame. Add coriander leaves, cover with a lid and let the flavours infuse.
- 7
Serve with hot rotis or pulao :)
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