Paneer Makhani Recipe
Paneer - 250 gms
Onion paste - 1 cup
Tomato Puree - 3 big ones
Ginger Garlic paste - 1 tbsp
Red Chilli powder - 1 tsp
Coriander Powder(Dhania Powder) - 1 tsp
Garam Masala - 1 tsp
Cumin Powder - 1/2 tsp
Cashew nut paste - 3 tbsp
Cream - 1 cup
Bay Leaf(Tej Patta) - 1
Green Cardamom(Elaichi) - 3
cloves(Laung) - 4
Salt to taste
Butter - 3 tsp
Saffron(Kesar) - 5-6 strands or orange color -a pinch
Sugar - 1/4 tsp
Milk - 50 ml.
Kasuri methi (dry fenugreek leaves) - 1/2 tsp
Cut the paneer into cubes and fry them in butter till golden color. Remove into a dish and add a cup of hot water to the fried paneer cubes and let them sit in it. This makes Paneer softer.
Warm milk and soak saffron(Kesar) in it.
Make Onion Paste and Tomato puree separately in a blender and Keep aside.
In a pan, heat butter. Add the bay leaf(Tej Patta), cloves, green cardamom and fry for a minute, then add Onion paste and fry till its turns pink and then add the ginger garlic paste. Fry both till the onion paste turns golden brown.
Then add cashew paste along with all the spice powders. Simmer and then add the tomato puree and crushed kasuri methi. Mix well.
Add about 1/2 cup water and bring to boil then add the fried paneer.Simmer and cook till it thickens. When the gravy is thick enough, add the cream and simmer for another 10 mins. Finally add the milk that has the saffron. Optionally, you can add orange food color if you want richer color.
Let the curry sit for 10-15 mins before serving.Garnish with coriander leaves.
This tastes great with Jeera Rice, Tandoori Roti, Chapati, Paratha or Naan.