Paneer Makhani – North Indian Style

Step 1: Prepare Paneer

Heat 1 tablespoon of oil and 1 tablespoon of butter in a pan. Add the cubed paneer and fry until golden brown on all sides (0:30). Remove the fried paneer and set aside.

Step 2: Prepare Gravy Base

In the same pan, add 1 bay leaf. Then add 1 teaspoon of ginger paste and 1 teaspoon of garlic paste. Sauté until the raw flavor disappears (1:00). Add 1 tablespoon of red onion paste and continue to sauté until it turns translucent and the raw aroma is gone.

Step 3: Add Tomatoes and Spices

Add the tomato puree (from 4 boiled, peeled, and ground tomatoes) to the pan. Mix well (1:10). Stir in 1 tablespoon of Kashmiri chili powder and mix thoroughly.

Step 4: Incorporate Cashew Paste and Seasoning

Add the cashew paste (from 12 soaked and ground cashews) to the gravy. Mix well (1:30). Sprinkle in 1 teaspoon of garam masala, salt to taste, and 2 tablespoons of sugar. Stir to combine all ingredients.

Step 5: Simmer the Gravy

Add water as needed to achieve your desired gravy consistency (2:10). Bring the gravy to a gentle boil.

Step 6: Combine Paneer and Gravy

Carefully add the fried paneer cubes back into the simmering gravy (2:20). Stir gently to coat the paneer.

Step 7: Finish and Garnish

Simmer the Paneer Makhani for 5 minutes on medium-low flame to allow the flavors to meld. Stir in 2-3 teaspoons of fresh cream (2:40). Garnish with 1 teaspoon of Kasoori Methi powder before serving (2:50).

• For a richer flavor, use homemade paneer.

• Adjust chili powder to your spice preference.

• Soaking cashews ensures a smoother gravy.

• Don't over-fry the paneer, as it can become tough.

• Add finely chopped bell peppers for extra crunch and flavor.

• For a vegan version, use tofu instead of paneer and coconut cream instead of dairy cream.