Yields1 Serving

 for the makhani gravy: 1 medium to large onion, 80 gms, ¾ cup roughly chopped onions
 3 to 4 medium tomatoes, 160 to 170 gms, 1.5 cups roughly chopped tomatoes
 ½ inch ginger, chopped
 3 to 4 medium garlic, chopped
 2 single strands of mace
 2 to 3 green cardamoms
 1 inch cinnamon
 2 to 3 cloves
 2 tbsp whole cashews, about 10 to 12 cashews
 1 cup water
 rest of the ingredients: 250 to 300 gms paneer, cut into cubes or squares
 1 to 1.5 tsp kashmir red chili powder or deghi mirch (if using a hot variety of red chili
 ¼ cup low fat cream ( i used amul cream)
 1 tej patta/indian bay leaf
 1 green chili, slit
 1.5 cups water or as required
 ¾ tsp kasuri methi/dry methi leaves, crushed
 ¼ tsp garam masala powder
 1 tsp honey or ½ tsp sugar - or add as required as per your taste
 2 to 2.5 tbsp butter at room temperature
 1 tbsp cream for garnishing
 1 tbsp grated paneer for garnishing (optional)
 ½ inch ginger, julienne
 salt as required
 few chopped coriander leaves for garnish

1

1. first mix chopped onions, tomatoes, ginger, garlic, cashews, mace, cinnamon, cloves and cardamoms with 1 cup water.
2. cook everything til the tomatoes and onions soften without a lid. cook for about 14 to 15 minutes on a medium flame. allow this mixture to cool.
3. then add everything including the stock in a good blender or grinder. grind to a smooth paste. remember there should be no small pieces of cashews. everything should be ground very well till smooth.
4. heat butter in the same pan.
5. add tejpatta (bay leaf) and saute for a few seconds.
6. add the ground makhani paste. stir well.
7. sprinkle red chili powder. ( i have used kashmiri red chili powder which gives a good color. you can also use deghi mirch).
8. stir well and saute the masala on a medium flame.
9. keep on stirring often. you have to saute the masala till you see the butter leaving the sides. it has to sauteed so well. this takes time but patience is the key. takes about 20 to 22 mins on a medium to high flame. check the step by step pics (picture no 9) for the consistency of how the masala paste should be before you proceed to the next step.
10. now add slit green chilies, salt and water.
11. again stir very well. cook for 2 to 3 mins.
12. then add honey or sugar and again stir.
13. add the paneer cubes and simmer for 2 mins.
14. add the cream, kasuri methi and garam masala.
15. stir and switch off the flame. check the taste and add more salt, honey or red chili powder as required.
serve paneer makhanwala garnished with cream, grated paneer, ginger julienne, and coriander leaves, hot with naan or rotis.

Ingredients

 for the makhani gravy: 1 medium to large onion, 80 gms, ¾ cup roughly chopped onions
 3 to 4 medium tomatoes, 160 to 170 gms, 1.5 cups roughly chopped tomatoes
 ½ inch ginger, chopped
 3 to 4 medium garlic, chopped
 2 single strands of mace
 2 to 3 green cardamoms
 1 inch cinnamon
 2 to 3 cloves
 2 tbsp whole cashews, about 10 to 12 cashews
 1 cup water
 rest of the ingredients: 250 to 300 gms paneer, cut into cubes or squares
 1 to 1.5 tsp kashmir red chili powder or deghi mirch (if using a hot variety of red chili
 ¼ cup low fat cream ( i used amul cream)
 1 tej patta/indian bay leaf
 1 green chili, slit
 1.5 cups water or as required
 ¾ tsp kasuri methi/dry methi leaves, crushed
 ¼ tsp garam masala powder
 1 tsp honey or ½ tsp sugar - or add as required as per your taste
 2 to 2.5 tbsp butter at room temperature
 1 tbsp cream for garnishing
 1 tbsp grated paneer for garnishing (optional)
 ½ inch ginger, julienne
 salt as required
 few chopped coriander leaves for garnish

Directions

1

1. first mix chopped onions, tomatoes, ginger, garlic, cashews, mace, cinnamon, cloves and cardamoms with 1 cup water.
2. cook everything til the tomatoes and onions soften without a lid. cook for about 14 to 15 minutes on a medium flame. allow this mixture to cool.
3. then add everything including the stock in a good blender or grinder. grind to a smooth paste. remember there should be no small pieces of cashews. everything should be ground very well till smooth.
4. heat butter in the same pan.
5. add tejpatta (bay leaf) and saute for a few seconds.
6. add the ground makhani paste. stir well.
7. sprinkle red chili powder. ( i have used kashmiri red chili powder which gives a good color. you can also use deghi mirch).
8. stir well and saute the masala on a medium flame.
9. keep on stirring often. you have to saute the masala till you see the butter leaving the sides. it has to sauteed so well. this takes time but patience is the key. takes about 20 to 22 mins on a medium to high flame. check the step by step pics (picture no 9) for the consistency of how the masala paste should be before you proceed to the next step.
10. now add slit green chilies, salt and water.
11. again stir very well. cook for 2 to 3 mins.
12. then add honey or sugar and again stir.
13. add the paneer cubes and simmer for 2 mins.
14. add the cream, kasuri methi and garam masala.
15. stir and switch off the flame. check the taste and add more salt, honey or red chili powder as required.
serve paneer makhanwala garnished with cream, grated paneer, ginger julienne, and coriander leaves, hot with naan or rotis.

Paneer Makhanwala
2017-08-04T14:49:52+00:00