Step-by-step
1
firstly, to prepare onion tomato base, in a pan take 1 onion, 3 tomato and 2 tbsp cashew.
2
add 1 bay leaf, 3 pods cardamom, 3 cloves, 1 inch cinnamon and 1 tsp ginger garlic paste.
3
also, add 1 tsp butter and 2 cup water.
4
mix well, cover and boil for 10 minutes or until everything are cooked well.
5
remove the bay leaf and cool completely before grinding to smooth paste. keep aside.
6
in a large kadai heat 2 tbsp butter, 2 tbsp oil and fry 15 cubes paneer.
7
once the paneer turns light golden, keep aside.
8
in the same oil, add 1 tsp cumin, 1 chilli and 1 inch ginger. saute on low flame until the spices turn aromatic.
9
keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder and ¼ tsp garam masala.
10
saute on low flame until the spices turn aromatic.
11
pour in a prepared onion tomato base and mix well. keep mixing until the oil separates.
12
also, add 2 tbsp cream and ¾ tsp salt. mix well.
13
cover and boil for 5 minutes or until the base is cooked well.
14
add in fried paneer, 1 tsp kasuri methi and 2 tbsp coriander. mix well.
15
finally. enjoy paneer makhani with roti or rice.
Video
Notes
- firstly, adding a generous amount of butter makes curry rich and tasty.
- also, if the tomatoes are sour, make sure to add ½ tsp sugar or honey.
- additionally, do not overcook the paneer, as it turns hard and rubbery.
- finally, paneer makhani recipe tastes great when prepared slightly creamy and less spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/paneer-makhani-recipe-paneer-makhanwala/