Paneer Makhani

Cottage cheese simmered in smooth and buttery tomato gravy

S.No	Ingredients	Quantity
1	Tomato	500 grm
2	Cashewnuts	15 grm
3	Melon seeds	5 grm
4	Whole Kashmiri chillies	2-3 no
5	Butter	50 grm
6	Refined oil	25 ml
7	Ginger paste	1 tbsp
8	Garlic paste	1 tbsp
9	Kashmiri red chilli powder	1 tbsp
10	Honey	1/2 tbsp
11	Salt	1 tbsp
12	Fresh Cream	25 ml
13	Kasuri methi	1 tbsp
14	Cottage cheese/Paneer	250 grm
15	Khoya	30 grm

                           Method of Preparation

1.      Remove eye of tomatoes then slit it and put it in a pot

2.      Then in above pot with tomatoes add cashew nuts, melon seeds, whole Kashmiri chillies and 1 cup of water. Boil it until tomatoes are cooked completely.

3.      After that allow it to cool and make a fine paste (Makhani paste).

4.      Take one fresh pot or non-stick kadhai i ( as per your choice) add refined oil and add ginger and garlic paste into it and cook it for 2-3 minutes or until raw smell goes off. Then add Kashmiri red chilli powder into it and add 2 tbsp water so that the red chilli powder can be cooked.

5.      Then add fine paste (Makhani paste) and allow it to cook for 8-10 minutes at medium to low flame. After this step you can sieve the whole paste for getting more smooth and silk gravy or else if you have already made a fine paste then you can avoid sieving the cooked paste.

6.      The add large cubes of paneer and khoya (crumbled) and cook it for 3-4 minutes without much disturbing the gravy

7.      Then add honey and salt (you can add seasoning as per your taste).

8.      Dry roast Kasuri methi on tawa and crush it with help of your palm.

9.      Add this crushed Kasuri methi on the gravy and finish it with little fresh cream..

10.  Switch off the flame and serve hot

11.  Garnish with one cube of butter and drizzle some fresh cream on top.

12.  Enjoy Paneer Makhani with Laccha Paratha,/Naan / Pulao