Paneer Makhani : Side Dish

Paneer is a common ingredient used in Indian dishes and for non-Indians it is nothing but a form of cheese. You can even call it the 'Indian Cheese' and it is readily available in almost all grocery stores here in India. Paneer Makhani is a rich side dish usually prepared for dinners.

Paneer Makhani

Ingredients

• Tomato - 4 medium sized
• Paneer - 200 gms
• Ghee - 2 Tbsp
• Cumin Seeds - 1 Tbsp
• Cashews - 25-30
• Tomato Ketchup - 1 Tbsp (Optional)
• Ginger Garlic Paste - 1 Tbsp
• Kasturi Methi / Fenugreek Leaves - 2 Tbsp
• Milk - 1 Glass
• Fresh Cream - 1/4 glass
• Chilli Powder - 2 Tbsp
• Garam Masala Powder - 1 Tbsp
• Coriander Powder - 1 Tbsp
• Salt to Taste

Cooking Method

• Slice tomato into 4 slices and soak it in 2 glasses of hot water for 10 mins.
• Soak cashews in 1/2 glass of hot water for 10 mins.
• After 10 mins grind them and make tomato and cashew paste separately.
• Heat the pan and add ghee and cumin seeds to it.
• Add ginger garlic paste.
• Once the raw ginger garlic smell subsides, add the tomato puree and cook until it boils.

After Adding the Tomato Puree

• Add the cashew paste, kasturi methi and tomato ketchup.
• Also add chilli powder, salt, garam masala and coriander powder.
• Leave this to boil for few mins and then add sliced paneer.

After Adding Paneer

• While it starts to boil again, add milk and fresh cream and cook for few mins.
• Garnish with coriander leaves and decorate with fresh cream.

Total Preparation Time - 15-20 mins

Serves - 4

Tips

• If you prefer thick curries then make the tomato puree and cashew paste thick, else you can make it watery if you need more gravy (as I have made it).
• If you want the dish to be more rich then add more cashew paste and if you like it less tangy then skip the ketchup or add just 3 tomatoes instead of 4. 

Serve this dish with chapathis, rotis or parathas for dinner.

♥ Aarthi ♥