Dig Into This Tangy Buttery Paneer Makhani

Paneer Makhani is a rich and creamy dish made with butter, cashews, tomatoes, and cream. It has a tangy and sweet taste. It can be enjoyed with any naan, flatbread, or rice. I assure you, with this Whip-it-up-Wednesdays recipe of Paneer Makhani you can actually eat away your woes!

Preparation Time: 10-15 minutes
Cooking Time: 60 – 70 minutes
Yield: Six servings

Ingredients:

1. One cup cashews (soaked in hot water for twenty to thirty minutes)
2. Two cups paneer cubes(Cottage cheese)
3. One cup chopped onions
4. Three medium-size tomatoes
5. Two tablespoons whipping cream/ heavy cream
6. One teaspoon ginger-garlic paste
7. One teaspoon crushed garlic

8. Two star-anise
9. Three to four bay leaves
10. Sir tp seven green cardamom
11. Two black cardamom
12. Six black peppercorns
13. One three-inch-long cinnamon stick
14. Five to six cloves
15. Half teaspoon red chili powder
16. One teaspoon turmeric powder
17. One teaspoon roasted coriander powder
18. One teaspoon garam masala
19. Half teaspoon roasted cumin powder
20. Salt to taste
21. One teaspoon Kasuri methi
23. Two to three tablespoon butter
24 One and a half cup of water
25. One tablespoon cilantro to garnish

Instructions:

1. Take a pan over medium flame and add butter in it
2. Add paneer cubes and stir fry them
3. Once golden in color remove the paneer cubes from pan and keep aside
4. In the remaining butter add chopped onions and saute them until golden brown in color

5. Once onions are golden brown in color, remove the onions from pan and keep aside to let it cool
6. Make a paste of onion in a grinder
7. Meanwhile, in the remaining butter add bay leaves, black cardamom, green cardamom, star anise, black peppercorns, cinnamon and cloves, saute for one minute
8. Add ginger-garlic paste and crushed garlic and saute for one minute
9. Add onion paste and saute for two minutes
10. Add tomato paste and saute for five minutes

11. Add roasted coriander powder, red chili powder, turmeric powder, roasted cumin powder, and garam masala and saute until oil is starting to release
12. Add cashew paste, mix well and cook for five to ten minutes

13. Add water and salt and cook for ten minutes
14. Once it starts boiling add paneer cubes and cook for five to ten minutes
15. Add Kasuri methi and sprinkle some garam masala
16. Simmer for two minutes and add cream
17. Cook the Paneer Makhani for two more minutes and then switch off the stove
18 Garnish with cilantro

Tips:

1. Instead of cream, you can also use whole milk
2. Heat the Kasuri methi in the microwave for thirty seconds for its more flavor
3. Keep the stir-fried paneer cubes in hot water to keep them soft
4. Instead of cashews, you can also use almonds