| Prep Time | 15 minutes |
| Cook Time | 30-40 minutes |
| Servings |
servings
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Ingredients
- 250 grams Paneer cubes
- 4 tbsp butter
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 2 Big Onions roughly chopped
- 5 Tomatoes roughly chopped
- 1 tsp Red Chili Powder
- 1 tsp Garam Masala Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Tomato Ketchup
- 1 tbsp Crushed Kasuri Methi
- 4 tbsp fresh cream
- 8-10 Cashew nuts roughly chopped
- 1 tsp White Poppy Seeds (Khus Khus)
- 1 Bay leaf / Tej patta
- 1 inch Cinnamon Stick
- 2-3 Cloves
- 2 Green Cardamom
- 1/2 tsp Back pepper corns
Ingredients
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Instructions
- In a large pan heat 2 tablespoons of butter and bay leaf, cinnamon stick, cloves, cardamom and peppercorns.
- As the whole spices splutter add ginger and garlic paste and saute for a minute or two.
- Now add chopped cashew and poppy seeds and fry until golden and then add chopped onions and saute until translucent.
- Now add chopped tomatoes, mix well and cover the lid. Cook till tomatoes are soft and mushy.
- Turn off the flames and let the mix cool in room temperature. Once cool, pick the whole spices and discard. Collect the mix in a blender and blend to a smooth paste.
- In the same pan, heat 2 tablespoons of butter again and add the blended paste. Season the mix with garam masala powder, turmeric powder, red chili powder and salt. Saute for about 2 mins and add around 1/2 a cup of water and bring it to a boil.
- Add tomato ketchup to the curry, give a quick stir and simmer to flames. Close lid and cook for 30 minutes, till oil starts leaving the sides.
- Carefully open the lid and add paneer cubes into the gravy and mix gently. Cook for another two minutes.
- Now add fresh cream in the gravy, gently mix to combine and turn off the flames. Add crushed kasuri methi on top and serve hot.
Recipe Notes
If you like this Restaurant Style Paneer Makhanwala Recipe then try making at home and share your experience with me in comments below. For more PANEER RECIPES CHECK HERE!
Love : ShaheenÂ
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