Paneer Makhani - a delicacy from the Awadh

Ingredients : Portion - 6-8

  • Paneer 500 gm
  • Fried Cashewnuts- 50 gms
  • Tomatoes- 1000 gm
  • Khoya/condensed milk- 20 gm
  • Refined oil- 50 ml
  • Butter – 250 gms
  • Salt- to taste
  • Ginger Garlic paste- 100 gms
  • Bayleaf – 3 gms
  • Cinnamon stick- 3 gms
  • Peppercorn.-2 gms
  • Green Cardamom- 3 gm
  • Black cardamom- 3 gms
  • Red chilli pwd.- 8 gms
  • Shahi Paneer masala – 10 gms
  • Kasoori methi – 5 gm
  • Chopped coriander- 80 gms
  • Fresh cream- 50 gms

Method of Preparation

  • Blanch & peel the tomatoes. Puree the tomatoes and pass through a fine mesh to make a smooth puree
  • In a heavy bottomed pan heat refined oil & 150 gm Butter. Add ginger garlic paste, Bhuno for a few minutes till light golden brown. Add chilli powder , shahi paneer masala & salt
  • Add tomato puree , fried cashewnut & khoya paste.
  • In a small muslin cloth , add the cinnamon stick, peppercorn , bay leaf, green & black cardamom. Tie it all together to form bouquet Garni
  • Place the sack of spices in the gravy & simmer till gravy leaves fat.
  • Cut paneer into cubes of 2.5 cms and light fry in remaining Butter. Add fried paneer & kasoori methi to gravy and simmer for 5-8 mins. Remove the bouquet garni from the gravy

Garnish with fresh cream & coriander leaves.