Paneer Makhani
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Paneer Makhani

Paneer Makhnai/ Paneer Butter Masala is one of the popular and tastiest dish in Punjabi cuisine.

Reeba Jerry

Ingredients

4-serving
  1. 250 Grams Paneer (Cubes)
  2. Butter (As needed)
  3. 1 Onion Large (Sliced)
  4. Handful Cashew Nuts of
  5. 2 Tomato Medium
  6. 3 Teaspoons Kashmiri Chilli Powder
  7. 1 Teaspoon Garam Masala Powder
  8. 2 Teaspoons Kasuri Methi Leaves
  9. 1/2 Teaspoon Cumin Powder
  10. 1/4 Teaspoon Sugar
  11. 1 Tablespoon Ginger-Garlic Paste
  12. 2 Cups water Hot
  13. 3 Tablespoons Heavy Cream
  14. Salt (As needed)
  15. 2 Cardomom
  16. 3 Cloves
  17. 1 Cinnamon Small Sticks
  18. 1/4 Teaspoon Cumin
  19. 2 Cups water Hot

Method

30 mins
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    Soak cashew nuts in 1/4 cup of hot water for 15 minutes. Grind them to paste.

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    Take a pan, heat 2 tablespoon of butter and fry paneer until golden. Keep it aside.

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    Now add one tablespoon of butter to the pan and saute onions till soft and translucent. Grind this into a puree.

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    Now puree tomatoes to a fine paste. Add chilli powder, garam masal, cumin powder, sugar, kasuri methi to the tomato puree.

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    On a low heat,add 2 tablespoon of butter. Add cumin. When they splutter add cardamons, cloves and cinnamon stick. Saute for 2-3 minutes.

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    Now add ginger-garlic paste and saute till the raw goes off. Add onion puree to it and saute for 3 minutes or until it changes color.

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    Now add the tomato puree- masala mixture to the above. Saute for 2-3 minutes. Now add the cashew nut paste. Saute till the gravy becomes thick.

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    Now add the remaining hot water and salt to the above and bring it to boil.

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    Add the fried paneer to the above and gently simmer for 12-15 minutes until the gravy becomes thick.

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    Finally, add the cream and heat it for 2-3 minutes.

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    Serve hot with roti and white rice.

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