Butter Paneer Makhani

Paneer Makhani in Marathi

Time: 40 minutes
Serves: 2 to 3 persons

Ingredients:
250 Gram Paneer (Tip 4)
1/4 cup Onion paste (Tip 5)
1/2 to 3/4 cup Tomato puree (Tip 2)
1 tsp Ginger Garlic paste
1 tbsp Cashew Paste
Whole Garam Masala: 4 pepper corns, 1 bay leaf, 1 cardamom pod, 4 cloves, 1 small cinnamon stick
2 pinches of Kasoori Methi
1 tsp Coriander-Cumin powder
1/2 tsp Garam masala powder
1 tsp red chili powder
3 tbsp butter
3 tbsp Cream or evaporated milk (Tip 3)
Salt to taste

Method:
1) Make medium cubes or 2 inch strips of Paneer. Deep fry or shallow fry the paneer until golden in color.
2) Toast the whole garam masala ingredients slightly. Crush and make a fine powder.
3) Heat 2 tbsp butter in a wok or in a pan. Add crushed garam masala (Step 2) and saute for few seconds.
4) Add onion paste and ginger garlic paste. Saute over medium heat until onion gets cooked (about 4 to 5 minutes).
5) Once onion becomes golden brown in color, add tomato puree. Let the tomato puree cook over medium heat.
6) Add the dry ingredients - Kasoori Methi, coriander-cumin powder, garam masala powder, red chili powder and salt to taste.
7) Now put the flame on very low. Add cashew paste and cream. Stir vigorously, otherwise the cream will curdle. Add some more butter
Once cream gets incorporated, add fried paneer pieces. Cook for about 30 seconds over low heat. Transfer it to the serving plate. Drizzle some cream for garnishing.
Serve hot with Naan bread or Chapati.

Tips:
1) Use well ripe and nice red colored tomatoes.
2) To make tomato puree, place tomatoes into a deep glass bowl. Pour water just enough to cover the tomatoes (3-4 medium tomatoes). Then puree into a blender. Strain through a sieve. Use the strained puree for good result.
3) If cream or evaporated milk is unavailable, then use 1/2 cup of milk powder. Add 1/4 cup water and mix well without any lumps. Use this mixture to substitute cream.
4) Instead of frying paneer, Immerse the cubes into hot water for few minutes. They will become nice and soft in minutes.
5) Thinly slice about 1 cup of onion. Then deep fry until dark brown. Grind the fried onion to a fine paste. This can be used instead of raw onion paste.