I always make paneer combined with spinach, famously known as palak paneer. And my husband usually misses the Royal paneer dishes made in Indian restaurants and enjoyed with Laccha parantha. Wow even the mention of this deadly combo makes my mouth watery😉. So this time I wanted to make my best half happy and cooked Paneer makhani.
It’s cooked in onion tomato paste but the procedure is important, some people make onion paste and then sauté it and add tomato paste/tomato purer, but there’s another variation to it and that’s what makes it a little different and very delicious.
- Paneer/cottage cheese 200 gm
- Onion 4-5 medium size (chopped or long cut)
- Tomato 3-4 medium size (chopped)
- Garlic 3-4 big cloves or 6 small cloves
- Ginger 1 inch small piece
- Bay leaf (one)
- 1 tsp cumin
- Coriander powder 1 tsp
- Tandoori powder (optional) 1/2 tsp
- Garam masala 1/2 tsp
- Red chilli powder 1/2 tsp
- Kasoori methi for seasoning
- Cashews 8-10
- Full cream milk 1/2 cup (optional)
- Water 1/2 cup (for making curry)
- 2tbsp oil
- Yellow butter 1 tbsp
- Salt according to taste
- Soak almonds in 1/2 cup water for 15-30 min and then grind them to form a paste.
- Take a non stick pan or aluminum kadai, add butter and oil, add cumin seeds and bay leaf and let cumin seeds turn brown.
- Add chopped onions, garlic and ginger and sauté till onion turns golden brown
- Now add chopped tomato and salt, let tomato be cooked properly so that it leaves oil on sides, it usually takes about 5 min.
- Let this masala cool down, then grind it into paste. This procedure of making masala is the best and usually gives a very good taste to the dish.
- Now again sauté the masala in same kadai/pan we used earlier and add dry spices(coriander powder, red chilli, tandoori masala and garam masala).
- Add cashew paste and cook it till oil leaves from sides of masala paste.
- Now add milk/water and bring it to boil, add paneer cubes and cook them.
- After done, use kasoori methi for seasoning and serve it with rice, Laccha parantha or chapati.