Paneer Makhani Recipe: Indulge in a luscious, tomato gravy tossed with a host of spices and paneer cubes! This mouth-watering, Navratra-friendly paneer curry can be a show-stealer on the dinner table.
Ingredients of Paneer Makhani
240 gms paneer
4-5 large tomatoes (quartered)
3-4 tbsp cashews
4 tbsp fresh cream
2 tbsp unsalted white butter
2 tsp oil
1 tsp cumin seeds
1 cinnamon stick
2 Green cardamoms
5-6 Black peppercorns
1/2 tsp turmeric powder
1 tsp Kashmiri red chilli popwder
2 tbsp green coriander and ginger, chopped
2 tsp sugar
to taste rock salt
How to Make Paneer Makhani
1.Boil water in a saucepan add cut tomatoes, ginger and cashew nuts for 10 minutes.
2.Make paste of tomatoes using a blender.
3.Heat oil, add the cumin seeds, cinnamon, cloves, green cardamom and black peppercorns, make paste of these spices and turmeric powder and cook, kashmiri red chilli powder, sugar and salt and cook the sauce on medium-high flame for 10- 12 minutes
4.Cut the paneer into cubes and mix well with the smooth gravy.
5.Garnish with fresh cream & chopped coriander leaves.
Key Ingredients: paneer, tomatoes (quartered), cashews, fresh cream, unsalted white butter, oil, cumin seeds, cinnamon stick, Cloves, Green cardamoms, Black peppercorns, turmeric powder, Kashmiri red chilli popwder, green coriander and ginger, sugar, rock salt