Paneer Makhani – Indian Style

Step 1: Fry Paneer

Heat 1 tablespoon of oil in a pan. Add a small piece of butter and then the sliced paneer (400 grams). Fry until the paneer turns golden brown on all sides. Once fried, remove the paneer from the pan and set aside.

Step 2: Prepare Onion & Cashew Mixture

In the same pan, add the cubed onions (2 medium), cashews (10-12 qty), cumin seeds (1 1/2 tsp), and whole black peppercorns (5-7 qty). Add 1/2 cup of water and cook until the onions and cashews soften. Remove from heat and let it cool down.

Step 3: Blend Mixture

Once cooled, transfer the onion and cashew mixture to a blender. Blend until a smooth paste is formed. If the paste is too thick, add 1-2 tablespoons of water to achieve the desired consistency.

Step 4: Sauté Aromatics

Heat 4 tablespoons of oil in the pan. Add ginger/garlic paste (1 1/2 tsp) and split green chilies (2 qty). Sauté for about 1-2 minutes until fragrant.

Step 5: Cook Gravy Base

Add the blended onion and cashew mixture to the pan. Cook for 2-3 minutes, stirring continuously, until the mixture thickens and the oil starts to separate from the sides.

Step 6: Add Spices and Malai

Stir in coriander powder (1 tsp), garam masala powder (1/2 tsp), dried methi leaves (1 Tbsp), and salt (1 tsp). Mix well to incorporate all the spices. Then, add 1/2 cup of malai (cream) and continue to cook until the gravy starts bubbling.

Step 7: Combine Paneer and Garnish

Add the fried paneer cubes to the bubbling gravy. Gently mix and coat the paneer with the rich gravy. Garnish with a dollop of butter or ghee and fresh cilantro before serving.

• Add 1-2 tablespoons of water if the onion-cashew paste is too thick during blending.