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# Paneer Makhani Recipe
## Step-by-step
firstly, to prepare onion tomato base, in a pan take 1 onion, 3 tomato and 2 tbsp cashew.
add 1 bay leaf, 3 pods cardamom, 3 cloves, 1 inch cinnamon and 1 tsp ginger garlic paste.
also, add 1 tsp butter and 2 cup water.
mix well, cover and boil for 10 minutes or until everything are cooked well.
remove the bay leaf and cool completely before grinding to smooth paste. keep aside.
in a large kadai heat 2 tbsp butter, 2 tbsp oil and fry 15 cubes paneer.
once the paneer turns light golden, keep aside.
in the same oil, add 1 tsp cumin, 1 chilli and 1 inch ginger. saute on low flame until the spices turn aromatic.
keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder and ¼ tsp garam masala.
saute on low flame until the spices turn aromatic.
pour in a prepared onion tomato base and mix well. keep mixing until the oil separates.
also, add 2 tbsp cream and ¾ tsp salt. mix well.
cover and boil for 5 minutes or until the base is cooked well.
add in fried paneer, 1 tsp kasuri methi and 2 tbsp coriander. mix well.
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/](https://hebbarskitchen.com/paneer-makhani-recipe-paneer-makhanwala/)
## Step-by-step