- ▢ 16 to 18 cashewnuts or blanched almonds
- ▢ 2¼ cups tomatoes or 400 gms
Other ingredients to make paneer makhani
- ▢ 2 cups paneer or 200 grams Indian cottage cheese
- ▢ 1 tablespoon butter (can use upto 2 tbsps)
- ▢ 2 green cardamoms or elaichi
- ▢ 1 inch cinnamon or dalchini (optional, but recommended)
- ▢ 2 cloves (optional, but recommended)
- ▢ 1 green chili (slit & deseeded)
- ▢ 1 teaspoon ginger garlic paste or crushed (or ¾ tsp ginger paste)
- ▢ ¾ to 1 ¼ teaspoon red chilli powder (adjust as needed)
- ▢ salt as needed
- ▢ ½ to 1 teaspoon sugar
- ▢ 1/8 teaspoon turmeric (or haldi) (optional)
- ▢ 1¼ teaspoon garam masala (adjust as needed)
- ▢ ½ teaspoon kasuri methi (or fenugreek leaves)
- ▢ ¼ cup cream (adjust to suit your taste)
- Heat a pan with butter. saute cloves, cinnamon, cardamoms and green chili.
- ▢ Then saute ginger garlic paste for 2 mins until the raw smell has gone.
- ▢ Transfer the tomato puree to the pan.
- ▢ The tomato puree will begin to splash so be cautious.
- ▢ Cover partially and cook until the puree thickens.
- ▢ Add chili powder, turmeric and salt.
- ▢ Saute until the mixture leaves the sides of the pan.
- ▢ Next add garam masala and saute for 1 to 2 mins.
- ▢ Pour 1 cup water and sugar. Adjust the amount of water as needed to make a gravy.
- ▢ Cook until the paneer makhani gravy thickens & you see traces of butter or grease on top.
- ▢ Add the paneer & kasuri methi to the makhani gravy.
- ▢ Stir gently and cook covered for 2 mins on a low heat.
- ▢ Pour the cream and allow to bubble.
- ▢ Transfer to a serving bowl and garnish with cream and coriander leaves.
- ▢ Serve paneer makhani with roti, naan or jeera rice.
