Paneer Makhni

This mouth-watering dish will be true winner if you’re looking to impress your guests!

This restaurant quality dish has such an easy recipe, it’s so delicious and will leave you craving for some more!

Here’s what you’ll need: 

1. Fresh Paneer(fresh/frozen cottage cheese) – 250  gms ( cut into cubes)
2. Tomato puree – 6 big sized tomatoes
3. Garlic cloves 8-10
4. Ginger – 1 1/2 “ piece chopped
5. 3-4 cardamom
6. Butter – 3 tbsp
7. Coriander powder – 1 tsp
8. Cumin powder 1 tsp
9. Kitchen king Masala – 1 tsp
10.Chilli powder – 1 tsp (Kashmiri lal)
11. Pinch of orange food Colour (optional)
12. Salt – as per taste
13. Cream -1/2 cup
14. 1 tbs Chilli tomato sauce
15. Kasoori Methi (dry fenugreek leaves) – 1tsp (lightly roasted)
16. Cashews  paste-( 8-10 )
17. 1tsp sugar

Cashew paste:
Soak the cashew nuts in some water for an hour and then, grind by adding 2tsp of water

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Tomato purée :
Heat up the medium sized sauce pan, add 6-7 chopped tomatoes, chopped ginger garlic and cardamoms. unnamed.jpg

Cook for 30 mins until the tomatoes are fully cooked. Make a purée of the same mixture in the grinder but remove the cardamoms before grinding. Add 1/2 cup of water.

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Heat the kadai. Then, add 3 TBS of butter. Next, add the tomato purée.

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Mix well and cook for 7-8 mins. Next, add the cashew paste, stir and add some cream and water and continue to stir.

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Add the Chilli , Coriander  and Cumin powder .

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Then, add some salt to taste and one tsp of sugar and chilli tomato sauce . Now, add the paneer cubes and cook for 8-10 minutes. Be sure to cook on medium flame.

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Add the lightly toasted  kastoori methi (dry fenugreek leaves)and 1tsp kitchen king masala.

Stir well. Cook for 8-10 mins.on simmer.

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Your delicious restaurant style Paneer Makhni is ready.

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Serve with hot butter naan or roti.

For more information, please follow me on my FB page : What’s my plate all about?

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