Paneer Makhani

Paneer Makhani

Serves: 3

You will need

1 tablespoon oil
1/2 teaspoon jeera (cumin seeds)
2 tablespoon (30 g ) ginger - garlic paste

Spice powder:

3/4 teaspoon red chilli powder
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/2 teaspoon jeera (cumin seeds) powder

Mix spice powders in 4 teaspoon water and keep aside.

Other ingredients

2 well ripe tomatoes, finely chopped or 2 tablespoon tomato puree (30 ml)
200 g paneer, cut into cubes or desired shapes
1/2 teaspoon garam masala powder
1/2 teaspoon salt (or to taste)
2 tablespoon water
2 tablespoon fresh cream
2 teaspoon chopped coriander leaves

Method

Heat oil in a frying pan. Add jeera and fry on a low heat till fragrant.

Add ginger - garlic paste and saute for 3 - 4 minutes until the raw smell disappears.

Add diluted spice powder and stir well for 2 - 3 minutes.

Add finely chopped tomatoes or tomato puree and mix well. Cook till the tomato gravy thickens.

Add paneer pieces, salt to taste and garam masala powder. Stir well. Add 2 tablespoon water, cover with a lid and cook on a low to medium heat for 8 - 10 minutes or till the gravy thickens and paneer softens. Switch off the heat.

Finally, add fresh cream and mix well gently. Sprinkle chopped coriander leaves and serve hot with any Indian breads / Rice / Pulao of your choice.