Paneer makhani

Paneer makhani


You need –
  • Paneer cubes – 2 cups
  • Onion paste – 1/4 cups
  • Tomato puree – 1/2 cup ( I use the store-brought) or puree 2 tomatoes
  • Cumin powder – ¼ teaspoon
  • Ginger paste – 1 teaspoon
  • Garlic paste – 1 teaspoon
  • Turmeric powder – ¼ teaspoon
  • Kashmiri chili powder – 1 teaspoon
  • Garam masala – ½ teaspoon
  • Dried fenugreek leaves – 1 teaspoon
  • Double cream – 1/3 cup
  • Butter – 2 tablespoon
  • Salt to taste
How to –

  • Heat the butter in a pan. Add the cumin powder, saute for a few seconds; add the onion and saute till light pink.
  • Add the ginger garlic paste and continue to cook till the raw smell is gone.
  • Add the turmeric powder and cook for few seconds
  • Add the tomato puree, ½ cup water. Cover and cook for 3-4 minutes. You may add more water according to the consistency desired.
  • Add the chili powder, garam masala and fenugreek leaves. Mix well
  • Add the paneer cubes; cover and cook till the gravy is thick ( appox. 5 minutes)
  • Add the cream, bring to boil and turn off the heat.
  • Garnish with fresh coriander leaves. Serve hot with roti.

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