By Tript Arora

Paneer Makhani is a favorite dish of Indians. Paneer ( Cottage Cheese) cooked in silky smooth sweet Buttery gravy made of onion, tomatoes, ginger garlic and cashew. It is served with roti, naan, paratha or any type of bread . Paneer Makhani is amongst the top five frequently ordered dishes in all hotels, restaurant and eating joints in India.

This restaurant style Paneer makhani is delicious and easy to cook . It can be made under 30 minutes from a scratch.No previous preparation is required. When you can’t order from outside let us create the magic inside our home.

So what are we waiting for, let us get started with this super creamy Panner Makhani and enjoy our dinner tonight with this sumptuous Paneer Makhani.

We Need

200 gm Cottage Cheese, 2 medium onions, 4 Large Tomatoes,

1″ Piece of Ginger, 8 Garlic Cloves, 12 pieces of Cashew, 2 Green Chillies, 2 Cloves, 2 Green Cardamoms, 1″ Piece of Cinnamon, 4 Pepper Corns or Kaali mirchi whole. Or ¼ Tsp of Black pepper powder, 1 Tbsp of Kashmiri Red Chilli powder, ½ Tsp of Turmeric Powder, 1 Tbsp Coriander Powder, 1 Tbsp Kasoori Methi, 2 Tbsp Butter, 2 Tbsp Cooking Oil, 1 Tsp Sugar, 50 ml Cream, 1 Tsp Salt Or to taste.

Here We Go

–              Chop onion & tomatoes in Long slices. Peel ginger and garlic and roughly chop them.

–              Heat a pan. Add 1Tbsp butter & 1 Tbsp oil to it. When butter starts melting add Green Cardamoms and Cinnamon to the pan. Roast for 5 sec and add onions to the pan. Saute till translucent. Add ginger , green chillies and garlic and saute for 1 minute.

–              Add Cashew and black peppercorn to the pan and roast a while. When Cashews are coated with oil, add chopped tomatoes to the pan. Also add salt, turmeric powder , coriander powder and Kashmiri red chilli powder.

–              Saute till tomatoes are mushy and well cooked. Raw tomatoes spoil the taste of gravy. So always cook them well. Add 250ml or 1 cup of water and cook it covered on low flame for 10 to 12 minutes or till the water has fully evaporated.

–              Let it cool and then grind it to a fine paste.

–              Heat the pan and add oil and butter to the pan. Add ground paste to the pan and saute till the paste thickens and leaves some oil. Add water to adjust it’s consistency. Add sugar. Cover it with a lid and further cook on low flame for ten minutes or till the gravy leaves oil.

–              Add Paneer pieces to the gravy. Add cream . Mix gently so as not to break the cheese pieces. Crush kasoori methi in your palm and add to the paneer makhni. Mix well and switch off the flame.

–              Serve hot with roti, parantha and zeera rice.

–              Preparation Time : 10 min

–              Cooking time : 20 minutes.

Pro Tips

–              Always add oil before adding butter. This will prevent butter from burning.

–              Add fresh raw paneer to the dish. Don’t fry it.

–              If you dry roast kasuri methi on tawa. It will enhance the taste and smell of kasuri methi.