Paneer Makhani or Paneer Makhanwala or Paneer butter masala …these names are often used interchangeably. This recipe constitutes of cottage cheese dipped in cashew and cream gravy. It is very heavy and loaded with calories and surely not a daily affair. It calls for some kinda celebration to make this curry. But, it is definitely worth the try as I am sure the taste will leave you drooling for more!
1/2 teaspoon ginger garlic paste
10-12 cashews (roasted and ground into fine powder)
1/4 teaspoon cardamom powder
1 teaspoon garam masala powder
1/4 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon kasoori methi
1 cup heavy cream
1 tablespoon butter
Cut the paneer into desired shapes (small cubes or rectangles or triangles) and soak them in warm water.
Heat oil in a saucepan and fry the onions until translucent. Add the tomatoes and ginger garlic paste and stir until cooked well. Let this mixture cool and make a smooth paste in a mixer/blender.
Heat butter in a saucepan and add the ground paste. Add a cup of water and stir well.
Add the turmeric powder, chilli powder, salt, sugar, cardamom powder, garam masala powder and cashew powder and simmer the gas and cook for 2 minutes.
Add the paneer and cook for 2-3 minutes more.
In a small pan add the kasoori methi and roast it for a few seconds.Now rub the kasoori methi between the palm of your hands and add it to the gravy.
Finally add the cream and cook for a minute more.
Serve with hot rotis or rice.