Paneer Makhanwala

1. 1
   prep · ~5 min

   Prep the paneer and vegetables.

   1.Cut the paneer into medium cubes.

   2.Roughly chop the onion, tomatoes, ginger, and garlic.

   3.Slit the green chili and crush the kasuri methi lightly between your palms.
2. 2
   saute · ~10 min

   Cook the base ingredients.

   1.Heat the oil and half the butter in a pan over medium heat.

   2.Add bay leaf, green cardamom, cloves, and cinnamon; cook until fragrant (30 seconds).

   3.Add onion, ginger, garlic, green chili, tomatoes, and cashews.

   4.Cook until the tomatoes soften fully and the onion turns translucent (8-10 minutes).

   TIPCook the tomatoes down well so the gravy tastes sweet and rounded, not raw.
3. 3
   mix · ~5 min

   Blend the masala.

   Let the cooked mixture cool for a few minutes, then blend it with a little water into a smooth puree.

4. 4
   saute · ~7 min

   Cook the gravy.

   1.Return the pan to medium heat and add the remaining butter.

   2.Pour in the puree carefully and cook for 2 minutes.

   3.Add red chili powder, coriander powder, salt, sugar, and garam masala.

   4.Cook, stirring often, until the gravy thickens slightly and looks glossy (4-5 minutes).

   TIPKeep the heat medium-low after adding the spice powders so they color the gravy without burning.
5. 5
   simmer · ~5 min

   Simmer with paneer.

   Add the remaining water, paneer cubes, and kasuri methi. Simmer gently for 4 to 5 minutes so the paneer warms through and the gravy coats it well.

6. 6
   garnish

   Finish with cream and coriander leaves.

   Stir in the cream, switch off the heat, and scatter coriander leaves on top.

7. 7
   serve

   Serve hot.

   Serve Paneer Makhanwala hot with roti, naan, or jeera rice.

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