Paneer Makhani

Ingredients: 

• paneer (cottage cheese)  200 gms 
• Oil   4 tbsp
• Butter    2 tbsp                                      
• sliced onions  2 tbsp
• garlic paste   2 tsp
• Ginger paste  2 tsp
• Green chillies chopped  2
• cinnamon    2 inch stick
• cloves (laung / lavang)   3
• green cardamoms    4
• bayleaves
• Kashmiri red chilli powder   1-2 tsp
• dried fenugreek leaves (kasuri methi)    2 tsp
• garam masala powder  2 tsp 
• tomato puree     2 cup
• salt    to taste
• cashewnuts paste     2 tsp
• milk    1/2 cup
• sugar  2 tsp
• fresh cream    4 tsp

Method:

1. Cut the paneer into two thick slices.

2.heat 1 tsp oil in a kadai.Swallow fry the paneer until they turn slight brown and then immerse in a bowl of warm water and cover it with a lid.This process will keep the paneer pieces soft. 

3.Heat two tsp oil+ butter in a non-stick pan. Add green cardamoms, cloves, cinnamon and sauté till fragrant.Add sliced onions and fry until it is brown in color.Then add ginger paste, garlic paste adn fry for a minute.Add green chillies and continue to sauté.Add coriander powder,cumin seeds powder,turmeric powder and some salt and fry for a minute.

4. Cook tomato puree in another non-stick pan with salt till it reduces slightly.

5.Add this to the ginger-garlic masala and cook until the masala leaves the oil in the edges.

6. Add cashew nut mixture and mix well,let it cook for a couple of minutes.Add more water to get the right consistency.

7.Add kashmiri red chili powder, garam masala and kasuri methi(slightly roast it on pan and crush it with your hands before adding) and sugar to it and mix well.

8.Now add paneer pieces to the gravy and simmer for 2-3 mins.Turn off the flame and let the gravy cool a bit.

9. Add milk to it and mix well and switch on the flame and stir in fresh cream and give a stir on low heat and boil for 2 mins.

10.Garnish with fresh cream and butter and serve with naan/ roti/ paratha.