Being a vegetarian Paneer finds a place in lot of curries that I cook. The best part about Paneer is that it easily blends with many vegetables like Spinach, Green Peas, Capsicum, Onions and even Mushrooms. Usually we like to have spicy curries with Paneer like Kadai Paneer or Paneer Masala, However Paneer can also be cooked in mild, rich and creamy curries. Paneer Makhani is one such combination. Makhani means smooth like butter. The name itself tells you that this is a smooth and creamy curry made with butter, cream and cashew-nuts. The preparation is also slightly different whereby we boil and puree the ingredients to prepare the curry. Soft cubes of Paneer cooked in this buttery gravy just melt when you put them your mouth :). So what are we waiting for. Lets proceed step by step.
Heat little butter in a pan and roast the paneer on both sides till they turn golden brown.
Soak the paneer cubes in water. Doing this step will keep paneer soft.
In a deep bottom vessel add chopped tomatoes, onions, garlic, chillies, ginger, green cardamom, cinnamon and salt
Add 1 cup water and cook till the tomatoes are tender and soft. You can even boil this vegetables in pressure cooker.
In a grinder grind it to a fine puree. There should be no lumps as the puree as to be very smooth. If you require you can strain the puree.
Heat butter in a deep bottomed pan.
Now add bay leaf and saute for a minute.
Add the puree and cook on a low flame till the puree leaves butter from sides. This is a little long process. It will take around 12-15 minutes.
Add garam masala, red chilli powder, turmeric powder and salt. Mix well and add cashewnuts paste
Strain the water in which we had soaked paneer cubes and add it to the makhani gravy.
Add cream & sugar and cook for 2-3 minutes.
Finally add some crushed kasoori methi leaves.
Paneer Makhani is ready. Serve hot with naan or paratha
RECIPE OF PANEER MAKHANICottage cheese cooked in creamy and buttery gravy.