Paneer Makhani

Roti , the Indian flat bread has become our unanimous choice for dinner. Sometimes , as wraps, sometimes stuffed parathas or sometimes simple plain roti and a gravy and some salad.This has almost become our routine for quite some years.Now the days are getting colder as winter is fast approaching, we like to have some warm soup too.

Though I prepare this kind of dinner every night, I 'm not able to take pictures and share with you all because of lighting issues. Today , I planned and made this ahead to share with you all.

This Paneer makhani is a sure hit recipe in my house. Especially my kiddo , whose cheeks will turn red on seeing the red color of our Indian gravies, loves this one. The tomato based silky gravy with the richness from cashews and the aroma from spices elevates this dish to another level.

I have used tomatoes on the vine for the dark color and sweet and sour taste. You can use any variety. Also I have used home made paneer . You can use store bought paneer too. But soak in warm water for 15 minutes, if using store bought one.

Ingredients

Paneer / Indian Cottage cheese .............................  150 grams, cubed
Tomatoes ............................................................ 3 medium, chopped
Garlic cloves ........................................................ 7
Ginger ................................................................ 1/2 inch
Kashmiri  red chilli powder ..................................1 1/2 tsp
Red chilli powder ................................................ 1/2 tsp
Kasuri Methi / Dry fenugreek leaves .................... 1/2 tsp
Garam masala .................................................... 1/2 tsp
Cashews ............................................................ 1 1/2 tbsp
Butter ................................................................. 1 tbsp
Bay leaf ............................................................... 1
Honey ................................................................. 1 tsp

Method 

• Soak cashews in hot water for 15 minutes and make a fine paste and set aside.
• Blend tomatoes, ginger and garlic in a blender to a smooth puree.
• Heat  a kadai and add butter and immediately add bay leaf to it.
• When bay leaf slightly changes color, add the puree and add both variety of chilli powder and let it cook in a slow flame.
• When you see fat oozing out and the gravy is not sticking to the sides of the kadai , add some water, 1/4 tsp garam masala and salt and allow it to come to a boil. 
• Now add the cashew paste and paneer and gently mix and keep the flame on low. 
• Check the consistency of the gravy and add crushed kasuri methi.Simmer for 5 minutes.
• Add the  remaining garam masala now and turn off the flame.
• Add a tsp of honey and gently mix .

Serve it with warm Roti / Chapathi/ Phulka  or any kind of Pulao.