Paneer Makhani
 
Prep time
Cook time
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Paneer Makhani | Pan fried paneer in a fragrant, smooth and creamy tomato and cashew gravy.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4-6
Ingredients
  • 2 cup Paneer, pan fried cubes
  • 3-4 Green cardamom
  • 2 cup Onion, chopped
  • 2 cup Tomato, chopped
  • ¼ cup Heavy Cream
  • 4 tablespoon Butter
  • 2 tablespoon Oil
  • 12-14 Cashews
  • 1 tablespoon Ginger Garlic paste
  • 1 tablespoon Kasoori Methi/Dried Fenugreek
  • 1 teaspoon Jeera/Cumin seeds
  • 1 Cinnamon stick
  • 3 Cloves
  • ½ teaspoon Haldi/Turmeric powder
  • 1 teaspoon Lal Mirch/Red Chili powder
  • 2 teaspoon Tandoori Masala
  • ½ teaspoon Coriander powder
  • ½ teaspoon Sugar
  • 3 teaspoon Salt; adjust to taste
  • For Garnish: Garam Masala & Fresh Cilantro
Method
  1. In a small bowl, soak the cashews in one cup of hot water. Set aside.
  2. On medium high, heat the oil in a deep frying pan. Add in the onions and sauté until translucent. Add in the chopped tomato and cook until the oil starts separating. Remove from heat and let cool.
  3. In a blender or a food processor, purée the onion and tomato until smooth.
  4. Heat the butter in the same pan and add the cardamom pods, cinnamon stick, cloves and cumin seeds. Once they start sputtering add in the ginger garlic paste and onion tomato purée.
  5. Meanwhile, using the same blender, purée the the cashews and the water they were soaking in. You should have a thick milky consistency. Set aside.
  6. In the pan once the oils start separating from the with the edges add in the turmeric powder, red chili powder, tandoori masala, kasoori methi, coriander powder, sugar and salt. Mix well, taste for salt / adjust as needed. Mix well, cook for 1-2 minutes.
  7. Lower heat to medium low add the cashew milk and paneer, stirring well. Let bubble and cook for 10 minutes.
  8. Add in heavy cream, mix together and turn off the heat.
  9. Garnish with a sprinkle of garam masala and fresh cilantro.
Notes
If the gravy gets too thick, add in ½ cup of hot water at a time until you get your desired consistency.

This recipe can be made up to two days ahead of time and refrigerated. Just reheat when ready to serve. I think it tastes better the next day, as the flavors have a chance to marinate the paneer.
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/paneer-makhani/