Paneer Makhni

 :

250 grams paneer, cubed
30 gramss butter
250 grams tomato puree
130 grams onion, finely chopped
15 grams ginger garlic paste
70 grams cashew nuts, soaked in warm water
6 grams red chili powder
6 grams garam masala
6 grams dried fenugreek leaves (kasuri methi)
130 grams heavy cream
15 grams Salt
Fresh coriander leaves for garnish

 Instructions:

1. Heat 15 grams of butter in a pan. Add chopped onions and sauté until golden brown.

2. Add ginger garlic paste and sauté for another minute.

3. In a blender, make a smooth paste of soaked cashew nuts and tomato puree.

4. Add the tomato-cashew paste to the pan. Cook until the mixture thickens and the oil starts to separate.

5. Add red chili powder, garam masala, and salt. Mix well.

6. Add the paneer cubes and cook for a few minutes until the paneer is coated with the masala.

7. Crush the dried fenugreek leaves between your palms and add them to the curry.

8. Pour in the heavy cream and stir gently. Simmer for 5-7 minutes until the flavors meld.

9. Finish by adding another tablespoon of butter and garnish with fresh coriander leaves.

10. Serve Paneer Makhani hot with naan, roti, or rice.

Enjoy the rich and creamy goodness of Paneer Makhani!