Paneer Makhani

    Ingredients
    1. Paneer - 250 gms (cut into cubes of 1" each)
    2. Grated Paneer or Cheese - 1/2 tbsp.
    3. Garlic Cloves - 8-10
    4. 1 Onion Ginger - 1" piece
    5. Bay Leaf - 1
    6. Cinnamon - 1" stick
    7. Cloves - 2
    8. Cardamom - 2
    9. Red Chilli Powder - 1 tsp
    10. Turmeric Powder - 1/4 tsp
    11. Salt - to taste
    12. Garam Masala - 1/2 tsp
    13. Malai or Cream - 2 tbsp
    14. Butter - 1/2 tbsp
    15. Coriander (chopped) - 1/2 tbsp
    16. Tomato Puree - 3 tbsp
    17. Sugar - 1/4 tsp
    18. Kasoori Methi - 1 tsp
    19. Ghee to deep fry paneer

    Method

  1. Deep fry paneer in hot ghee till light golden. Keep aside.
  2. Grind the onions, ginger and garlic to a paste.
  3. Heat 1/2 tbsp. of ghee (use the one in which paneer was fried) in a heavy saucepan.
  4. Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 seconds.
  5. Add the paste and fry till golden.
  6. Add the dry masala, sugar and tomato puree. Fry for 2 minutes.
  7. Add 2 cups of water. Simmer on low flames for 7-8 minutes.
  8. Add the cream, butter, methi, paneer pieces and cook for 2 minutes till paneer softens.
  9. Transfer to serving dish.
  10. Garnish with chopped coriander and grated paneer.
  11. Serve hot with parathas or naans.

    12. Making time : 25 minutes Serves : 4 Shelf life : Best fresh