Here’s a detailed recipe for Paneer Makhani Gravy, a rich and creamy North Indian dish.
Ingredients
For the Gravy:
2 tbsp butter
1 tbsp oil
2 medium onions, chopped
4 medium tomatoes, chopped
10-12 cashews
2-3 garlic cloves
1-inch piece of ginger
2-3 green cardamoms
1 small cinnamon stick
1 tsp Kashmiri red chili powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp garam masala
1 tsp sugar
1/4 cup cream
1 cup water
For the Paneer:
250g paneer, cubed
1/2 tsp kasuri methi (dried fenugreek leaves)
Salt to taste
Fresh coriander for garnish
Steps to Prepare Paneer Makhani Gravy
1. Cook the Base:
Heat oil and butter in a pan.
Add chopped onions, garlic, ginger, cardamom, cinnamon, and cashews. Sauté until the onions turn golden.
Add chopped tomatoes and cook until soft.
2. Blend into a Gravy:
Let the mixture cool slightly. Blend it into a smooth paste.
Strain the paste for a velvety texture (optional).
3. Prepare the Gravy:
In the same pan, heat some butter. Add the strained gravy.
Add red chili powder, turmeric, coriander powder, and sugar. Mix well.
Add water to adjust consistency and let it simmer for 5-7 minutes.
4. Add Paneer:
Stir in the paneer cubes and cook for 2-3 minutes.
Add cream and kasuri methi. Mix gently to combine.
5. Garnish and Serve:
Garnish with fresh coriander leaves and a drizzle of cream.
Serve hot with naan, roti, or steamed rice
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