Paneer Makhani Recipe by Anamika Pandey

Cooking Time: 25 Minutes
Preparation Time: 10 Minutes
Total Serves: 4

The Ingredient List

For Makhani Masala

• Onion - 2 Medium (Chopped in cubes)
• Tomatoes - 4 Medium (chopped in cubes)
• Green cardamom - 3-4
• Garlic cloves - 4
• Ginger - ½ Inch
• Cinnamon Sticks – 2
• Cashew nuts - 12-14
• Bay Leaves - 2
• Water -1 Cup
• Oil - 1 Teaspoon

For Paneer Makhani

• Butter - 2 Tablespoons
• Oil - 1 Tablespoon
• Kashmiri Red Chili Powder - 1 Tablespoon
• Paneer 250 Gms (Cubes)
• Coriander Powder - 1 Tablespoon
• Cumin Powder - 1 Tablespoon
• MAGGI Masala - 1 Tablespoon
• Salt – As per taste
• Sugar - 1 Tablespoon (Optional)
• Kasoori Methi - 1 Teaspoon
• Fresh Cream - 4 Tablespoons
• Fresh Coriander - 1 Tablespoon (Chopped)

The Easy Steps

1. Set a pan on medium heat, add one cup water, add cubed Onions and Tomatoes, Ginger, Garlic, Green Cardamom, Cashew, Cinnamon stick, Bay leaves, Cloves and little bit of oil. Mix well everything, cover and cook for 10 minutes on medium heat. Stir in intervals to sticking and burning. Cool down the mixture into room temperature and grind into fine paste. Your Makhani Masala is ready.
2. Set a pan or woke on medium heat, add oil and butter then put Kashmiri Red chilli powder, sauté for few seconds and put Makhani gravy and stir well.
3. Cook for 2-3 minutes then add Coriander Powder, Cumin Powder and MAGGI Masala and stir well and cover for 5 minutes. Add cube size cut paneer into gravy. Add salt and sugar and stir well. Add Fresh Cream into the gravy masala and cover and cook for 5 minutes. Please remember to lower the flame before adding to cream otherwise it will split into ghee. Now add Kasoori methi into the mixture. Just rub into your arm and add into the mixture. Finally sprinkle some cut fresh Green Coriander leaves and our Paneer Makhani is ready to serve. It will be best served with Naan or Roti.