Paneer Makkhanwala

    Paneer Makkhanwala or Butter Paneer

Paneer is also known as as chicken of vegetarians. Personally I don't agree to this. First, I don't like paneer much; Second, any thing vegetarian should not be compared to non-vegetarian. 

There are hundreds of Paneer recipes but some of them single out and this is such a recipe. You can prepare Makkhani gravy in bulk and freeze them in muffin trays to be used later for a lazy day cooking. 

Ingredients:

1. Onion sliced-3

2. Cashew halves-7-8

3. Ginger-1/2" sliced

4. Tomatoes-5

6. Black cardamom-2

7. Green cardamom-3

8. Mace-quarter blade

9. Cinnamon stick-1/2

10. Heavy whipping cream-3tbsp. Plus for       garnishing 

11. Sugar-2 tsp.

12. Salt

13. Coriander powder 2 tsp.

14. Red chilli powder 2 tsp.

15. Kashmiri chilli powder-1 tsp. (Optional)

16. Cilantro leaves 

17. Paneer  cut in cubes 100 gm.

18. OIL

19. Water for soaking paneer and also for gravy

20. Bay leaf-2

Method:

*If you want to keep your paneer non-fried, no need to do this step,  I like my paneer fried so I fried them and soaked in hot water and kept aside. 

* When needed to be added to gravy, just slightly squeezed it and dropped in gravy this way, paneer remains super soft.

* Heat a pot or pan and add about 4 tbsp. Of oil.

* Add bay leaf.

* When pink, remove fron oil.

* Now add whole spices and after few seconds, add sliced onion.

* When light brown in color,  add cashews and fry for a minute along with onions. 

*Now add half cut tomatoes,  ginger, salt and cover.

* Cook till tomatoes are tender.

*Cool and blend 

* Heat a deep pot and add 2 tsp. Oil.

*Add blended masala and powdered spices and sugar and cover and cook till oil separates. 

*Adding turmeric powder to masala helps in non splattering of tomato based masala.

* Add cream and stir.

*Now add paneer and desired amount of water for gravy,  but keep in mind that gravy should be on thicker side.

* Garnish with cream and cilantro and enjoy!