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Paneer Makhani
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Ingredients
  • 250g Paneer, cut into small cubes
  • 1 tbsp Ghee & 1 tbsp butter
  • 3 cardamom pods
  • ½ cinnamon stick
  • 4 cloves
  • 1 tsp cumin seeds
  • 1 tbsp ginger, paste
  • 6 cloves garlic, paste
  • 3 green chillies, slit lengthwise and seeds removed
  • 1½ cups tomato puree
  • 1 tbsp kasoori methi, fenugreek leaves
  • 1tsp chilli powder
  • 1 tsp turmeric powder
  • ½ tsp black pepper powder
  • ½ tsp garam masala
  • ½ tsp cumin powder
  • 1 tsp coriander powder
  • Salt to taste
  • 1 cup milk
  • 2 tbsp fresh cream, (more if needed)
  • Coriander leaves for garnish
Instructions
  1. Melt the ghee and butter in a pan.
  2. Add cardamom, cinnamon and cloves and fry for 10 seconds.
  3. Lower the heat and add the cumin seeds until they crackle.
  4. Add the ginger & garlic paste, fry f to remove raw flavour.
  5. Add the green chillies and tomato puree. Stir, cover and simmer for 20 minutes.
  6. Crush in Mesoori methi, chilli powder, coriander, turmeric, pepper, cumin, garam masala and salt.
  7. Add paneer pieces and simmer for 5 minutes. Remove from heat and cool.
  8. Add milk and cook on low heat until boiling.
  9. Just before serving, add fresh cream and garnish with coriander leaves!