Restaurant Style Paneer Makhani

Ingredients

• 400 grams Paneer (Indian Cottage Cheese)
• 500 grams Roma Tomatoes
• 3 tablespoons Unsalted Butter
• 0.5 cup Heavy Cream
• 1 tablespoon Ginger-Garlic Paste
• 1.5 teaspoons Kashmiri Red Chili Powder
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
• 0.5 teaspoon Garam Masala
• 10 pieces Cashew Nuts
• 3 pieces Green Cardamom Pods
• 1 teaspoon Sugar or Honey(optional)

Instructions

1. 1

   Boil the tomatoes, cashews, and cardamom pods in 1 cup of water for 15 minutes until soft.

2. 2

   Once cooled, blend the tomato mixture into a very smooth puree and strain it through a fine sieve to remove seeds and skin.

3. 3

   Melt 2 tablespoons of butter in a pan and sauté the ginger-garlic paste for one minute until fragrant.

4. 4

   Pour in the strained tomato puree and add the red chili powder; simmer on medium heat for 10-12 minutes until the sauce thickens and fat separates.

5. 5

   Stir in the sugar, salt, and garam masala, then add the paneer cubes and simmer gently for 3 minutes.

6. 6

   Crush the kasuri methi between your palms and sprinkle it over the curry.

7. 7

   Lower the heat and stir in the heavy cream and the remaining tablespoon of butter.

8. 8

   Garnish with a swirl of cream and serve hot with naan or jeera rice.