Paneer Makhani

Paneer Makhani

Ingredients

250 Paneer cubes
2 medium red onions, chopped finely
2 tomatoes, chopped finely
2" piece of ginger, roughly chopped
4-5 flakes garlic, roughly chopped
1 piece cinnamon stick
3-4 cardamoms
3 cloves
1 tsp cumin seeds
1 tsp fenugreek seeds
3-4 tbsp butter
1 tsp turmeric powder
1 tsp red chili powder
1/2 tsp sugar
a handful of cashews
salt to taste
For garnish: some freshly chopped coriander and cream (optional)

Directions 

In a pan heat 2 tbsp butter and add cinnamon, cardamoms, cloves, cumin seeds and fenugreek seeds. When the seeds start to splutter, add chopped onions and saute till golden brown. Add ginger and garlic and saute for 2 minutes. Add chopped tomatoes and saute until tomatoes are completely soft. Add cashews and stir. Turn off the heat and let the mixture cool completely. Grind this mixture in a blender to a fine paste using some water if necessary. In the same pan, heat 2 tbsp butter and add red chili, cumin and turmeric powder and stir. Add the ground masala paste and saute for a few minutes. Add some water if the gravy is too thick. Add paneer cubes and cook for a few minutes. Add salt and sugar and check seasoning. When the gravy starts to thicken, turn off the heat. Garnish with freshly chopped coriander and cream. Serve with steamed rice or parathas.