Paneer Makhani

Paneer Makhani

Paneer is generally known as Cottage cheese. Makhan is butter in Hindi hence the name Paneer Makhani. This is a super hit party dish that your friends will devour, leaving you feel like a master chef. Enjoy!!

Ingredients:

Paneer (Cottage cheese) - 1lb
Onion - 2 medium
Tomato - 1 medium
Cashews - 2 tbsp
Garam masala - 1 tsp
Bay leaf - 1
Cumin seeds - 2 tsp
Black cumin seeds (Shahi Jeera) - 1 tsp
Ginger garlic paste - 2 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 2 tsp or to taste
Coriander powder - 2 tsp
Sour cream - 1 tbsp
Coriander leaves - few sprigs
Orange food color - a pinch (optional)
Salt - to taste
Sugar - 1/2 tsp
Butter - 5 tbsp
Heavy whipping cream - 2 tsp (Optional)
Kasoori methi (Dried fenugreek leaves) - 1 tsp
Oil - 1 tbsp
Oil - to deep fry the paneer

Method:

1. Cut the paneer into bite size cubes and keep them aside.
2. In a deep pan, pour enough oil to deep fry the paneer cubes. Fry the paneer cubes till golden brown on all sides. 
3. Put these fried paneer in cold water immediately. Let them sit in the water till you prepare the rest of the dish.
4. In another pan, put 2 tsp of oil. Fry the chopped onion till golden brown. Keep it aside to cool. Now blend the fried onion to a smooth paste.
5. Fry the cashews in some oil till golden.  Allow them to cool down. Blend them into a smooth paste using a little water.
6. In the same pan, fry the tomato and allow it to cool down. Now blend it into  a smooth paste and keep it aside.
7. Put a non-stick pan on a medium flame, add the butter and the remaining oil to it. 
8. Once it is hot, add in the garam masala, the black cumin seeds and the cumin seeds. Let them crackle.
9. Now add in the bay leaf and the onion paste. Saute for 2 minutes.
10. Add the ginger garlic paste. Fry for a minute.
11. Add in the cashew paste and fry till the oil separates from the edges of the pan.
12. Add the tomato paste. Fry for a minute.
13. Now add the sugar.
14. Add in the turmeric powder, red chilli powder and coriander powder. Fry the spices till the raw flavor is gone and oil is separated.
15. Add in the salt. Add in the sour cream. Mix well.
16. Now check the consistency and add water if required. 
17. Dissolve a pinch of orange food color in some water and add it to the onion mixture. Mix well.
18. Now squeeze out the water from the paneer cubes. Add them to the onion mixture.
19. Mix well, be careful not to break the paneer cubes. 
20. Crush the kasoori methi between your palms and add it to the dish. Mix well. Turn off the stove.
21. Drizzle some heavy whipping cream for a better presentation.
22. Finally sprinkle in some freshly chopped coriander leaves.
23. Serve hot with chapathi or paratha or hot steaming jeera rice.

Tasty Tips:

1. Be very careful while frying the paneer. Paneer tends to pop in hot oil. Use a splatter screen if necessary.
2. Paneer tends to harden on deep frying. Soaking the paneer in water as soon as its out of hot oil,  helps it remain soft. So this step is mandatory.
3. Sugar brings out the flavors of the spices and the sour cream. A small amount would do.
4. Sour cream gives depth to this dish, but if you are watching your diet you can substitute it with plain yogurt instead.
5. Cashew paste tends to stick to the pan, so a non-stick pan would be a life saver.
6. You can get the kasoori methi in any Indian grocery store.