Paneer Makhani

Ingredients:

• Paneer (Indian Cottage Cheese) cubes – 1 cup
• Tomato [M] – 3nos
• Onion [M] – ½ no
• Ginger & Garlic paste – ¼ tsp
• Cashew nuts – 5 nos
• Kashmiri Chili Powder (Paprika) – 1.5 tbsp / to taste
• Red Chili powder – 1/2 tsp / to taste
• Turmeric powder-1/4 tsp
• Kastoori Methi – 1 tbsp
• Garam Masala -1/4 tsp
• Salt – to taste
• Heavy cream – 4 tbsp / to taste
• Butter-1 tbsp melted or 1/4 slice.
• Oil – 1 tbsp

• Soak the Cashews in the water for 30 minutes.
• Roughly chop the Onion. Boil the onion in the microwave for 3 minutes.
• Roughly chop the Tomatoes. Boil the tomatoes in the microwave for 5 minutes. Let it cool.

• Grind the Cashew, Onion and Tomatoes in the blender until smooth paste.

• Heat the Kadai, add Butter and Oil. Pour the ground paste and saute. Add Turmeric powder, Ginger-Garlic paste. Saute until the raw smell is gone. Mix it well and let it cook until oil starts to ooze out.

• Add the Crushed Kastoori Methi and mix it well.
• Add the Kashmiri chili powder (Paprika), Red chili powder and Garam masala. Add ½ cup of Water and mix it well and bring it to boil. The color should be red-orange.

• Add the Panner cubes and mix it well and let it cook for 1-2 min.

• Finally add the Heavy Cream and mix it and boil it for 2 minutes. Then turn off the heat. Yummy Paneer Makhani is ready.

• Serve it hot with Roti / Parata / Naan and Rice.