Paneer Makhani

Paneer Makhani

Ingredients

Paneer – 200gms

Tomatoes – 5 medium sized, blanch, remove skin and grind into a puree

Ginger – 2 tsp chopped

Garlic – 2 tsp chopped

Cumin seeds – ¼ tsp

Kashmiri chilli powder – 1 tsp

Cumin powder – 1 tsp

Corriander powder – 1 tsp

Tomato ketchup – 1 Tbsp

Ghee – 1 ½ Tbsp

Cold milk – ¼ cup

Kasuri methi – 1 tsp

Garam masala powder – ½ tsp

Fresh cream – 2 Tbsp

Corriander leaves – for garnishing

Method 

• Heat pan and add the ghee.
• Add the chopped ginger, garlic and cumin seeds and fry well.
• Reduce the flame and add the chilli powder, cumin powder, coriander powder and salt and fry.
• Pour ¼ cup of water and increase the flame and fry till the oil layer comes up.
• Now add the tomato puree and tomato ketchup and cook for 7- 8 minutes until the gravy starts to dry up and attains a nice red colour.
• Add ¼ cup of water and add the paneer and mix well.
• To this add the cold milk, kasuri methi(crushed between your palms), garam masala and mix well.
• As it starts to boil add the fresh cream diluted in a little water to this. Mix well and off the flame.
• Serve garnished with coriander leaves and cream.