Name: Paneer Makhanwala recipe by Rekha Unni at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: For ground paste; 1 big onion roughly chopped; 2-3 big tomatoes roughly chopped; 9-10 whole cashews; 2 tsp butter; 1/2 inch ginger grated; 2-3 garlic cloves chopped; 2-3 green cardamom; 1 star anise; 1 inch cinnamon; For gravy; 200 gms Cubed Paneer at room temp; 1 bay leaf; 2 tbsp Butter; 1 green chilly slit; 1.5 tsp kashmiri red chilli powder; 1.5 cups water; 1/2 tsp sugar; 1/2 tsp garam masala; 3/4 tsp kasuri methi; 4-5 tbsp cream; Salt to taste; Coriander leaves for garnish

Ingredients Serving: 4

For ground paste
1 big onion roughly chopped
2-3 big tomatoes roughly chopped
9-10 whole cashews
2 tsp butter
1/2 inch ginger grated
2-3 garlic cloves chopped
2-3 green cardamom
1 star anise
1 inch cinnamon
For gravy
200 gms Cubed Paneer at room temp
1 bay leaf
2 tbsp Butter
1 green chilly slit
1.5 tsp kashmiri red chilli powder
1.5 cups water
1/2 tsp sugar
1/2 tsp garam masala
3/4 tsp kasuri methi
4-5 tbsp cream
Salt to taste
Coriander leaves for garnish

Instructions

Start with ground paste, heat butter in pan, saute spices, add ginger garlic and onion. Saute until onions are translucent. Add tomatoes, saute until tender. Allow to cool completely. Grind it with cashews to fine paste
In same pan, add butter, roast bay leaf, add ground paste with red chillies powder. Saute until paste completely leaves side. Add salt, green chillies, sugar and water. Bring to boil. Cover and cook for 2-3 minutes
You can directly add paneer to curry or heat 1 TSP ghee in seperate pan add lightly saute paneer until lightly browned on sides. I like roasting it.
Add paneer to gravy. Cover and cook for 3-4 minutes. Reserve 1 tbsp cream for Garnish. Add remaining to gravy. Crush kasuri methi between palms and add to gravy with garam masala. Mix well. Add corriander leaves. Now add reserved cream on top. Serve hot with roti naan or pulao

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