Paneer Makhani

Step 1: Prepare the Gravy Base

Heat 1 tablespoon of oil and 1 tablespoon of butter in a kadhai. Once the butter melts, add 1 teaspoon of ginger paste and 1 teaspoon of garlic paste. Fry until the raw flavor of ginger and garlic goes away. Add the puree of 4 medium tomatoes (peeled and ground) to the kadhai. Add 1 tablespoon of Kashmiri chili powder. Mix well and cook until the oil starts separating, which should take about 2-3 minutes on medium flame. Add 1/2 cup of cashew paste (from 12 cashews, soaked and ground). Mix well and cook until the oil starts separating again. Add 2 tablespoons of tomato ketchup. Add salt to taste (for gravy). Cook this gravy for 1-2 minutes. Add water (from boiled tomatoes, as needed for desired gravy consistency). Stir gently to combine.

Step 2: Prepare and Add Paneer

In a separate brass pot, add 350g of cubed paneer. Sprinkle 1 tablespoon of Kashmiri chili powder over the paneer. Add a pinch of salt (for paneer). Pour the prepared gravy base over the seasoned paneer.

Step 3: Final Cooking

Add 1 teaspoon of garam masala powder. Stir gently to combine all ingredients. Cover the pot and cook on medium to low flame for 5 minutes.

Step 4: Garnish and Serve

After 5 minutes, remove the lid. The paneer makhani is ready. Serve hot in a bowl. Drizzle with 2-3 teaspoons of fresh cream. Garnish with 1 teaspoon of kasuri methi powder.

• Cook the masala really well until the oil separates to ensure deep flavor.

• Adjust sweetness by adding sugar or ketchup according to your taste preference.

• Garnish with fresh cream and kasuri methi for an enhanced aroma and rich finish.