Step-by-Step Instructions

1. 1.Prepare Makhani Gravy Base

   Add 1 kg of roughly chopped tomatoes, 1 bay leaf, 1 black cardamom, 5 green cardamoms, 1 cinnamon stick, 5 cloves, 2-3 roughly cut green chilies, 2 tbsp ginger garlic paste, salt to taste, 1 tbsp deggi mirch, 1 tbsp coriander powder, and 500 ml water to a pot. Stir well to combine all ingredients.

2. 2.Boil the Gravy Base

   Cover the pot and boil the mixture for approximately 20 minutes until the tomatoes are soft and cooked through. (Alternatively, you can use a pressure cooker for 2 whistles to save time).

3. 3.Cool and Remove Whole Spices

   Once cooked, remove the pot from heat. Let the mixture cool down slightly. Carefully remove all the whole spices (bay leaf, black cardamom, green cardamoms, cinnamon stick, cloves) as their flavor has already infused into the tomatoes.

4. 4.Blend and Strain the Puree

   Transfer the cooled tomato mixture to a blender and blend until a smooth puree is formed. Then, strain the puree through a fine-mesh sieve into a separate pan to ensure a silky smooth gravy, discarding any remaining solids.

5. 5.Finish the Makhani Gravy

   Add 3 tbsp of cashew and melon seeds paste to the strained tomato puree. Bring the gravy to a boil and simmer for 4-5 minutes, stirring occasionally, until it thickens slightly. Add 100 gm butter and 100 ml fresh cream, mixing well. Crush some kasuri methi between your palms and add it to the gravy. Taste and add 1 tbsp of honey to balance the tartness of the tomatoes, if needed. The makhani gravy is now ready.

6. 6.Prepare Paneer on Tawa

   Heat a tawa (griddle) over a flame. Add 50 gm desi ghee. Once hot, add 1/2 tbsp ajwain and 1/2 tbsp cumin seeds. Let them splutter. Add finely chopped onion and sauté until lightly browned. Then add 1 tbsp finely chopped ginger and 2-3 finely chopped green chilies, sautéing for another minute.

7. 7.Add Paneer and Spices

   Add 1/2 tbsp red chili powder to the sautéed mixture. Immediately add 300 gm of cubed paneer to the tawa. Mix well, ensuring the paneer is coated with the spices and onions.

8. 8.Combine with Gravy and Serve

   Pour the prepared makhani gravy over the paneer on the tawa. Mix everything thoroughly. Sprinkle 1/2 tbsp garam masala over the dish and give it a final mix. The Paneer Tawa Masala is now ready to be served hot.