Saturday, May 22, 2010

Paneer Makhani (Cottage Cheese in a rich and creamy tomato and cashew sauce)

Those were the days when I used to post recipes without taking pictures of the food. I made this dish again today, so I decided to take a picture and upload it to this post. :)

This is for dinner tonight and the first review was from my 3 year old who simply loved it. I'm already on cloud nine!!!! Here goes the recipe.

  1. Paneer - 250 gms (cut into squares)
  2. Tomatoes - 7 ripe
  3. Cashews - 5 tblsp
  4. Kasoori Methi - 1 1/2 tblsp
  5. Tomato ketchup - 1 tsp
  6. Chilly Powder - 1.5 tsp
  7. Turmeric Powder - 1/4 tsp
  8. Dhania Powder - 3/4 tsp
  9. Garam Masala - 1.5 tsp
  10. Jeera Powder - a pinch
  11. Hing - a pinch
  12. Salt to taste
  13. Jeera - 1/2 tsp
  14. Ginger Garlic Paste - 2 tsp
  15. Oil - 5 tblsp
  16. Butter - 2 tblsp
  17. Milk - 300 ml (or more if you require more gravy)
  18. Cream - 1/2 cup
  19. Ginger - 5-6 thinly sliced pieces
  20. Corriander Leaves


  1. Soak Cashew in warm water for 30 minutes and grind to a fine paste
  2. Cut tomatoes into 4 and boil them for 3-4 mins and then place on simmer with lid for 10 mins.
  3. Cool the tomatoes and grind to a fine puree.
  4. Fry Paneer in butter and keep aside.
  5. Heat oil in the kadai.
  6. Splutter jeera and when brown, add ginger garlic paste and fry till the color changes and raw smell disappears.
  7. Add tomato puree and cook till all water has evaporated and begins to leave the sides.
  8. Add kasoori methi and tomato ketchup.
  9. Add dhania powder, red chilly powder, turmeric, hing, jeera powder and salt and mix well.
  10. Fry till the oil separates.
  11. Add the cashew paste and water and allow to boil.
  12. Add paneer pieces and cover with lid and cook on low flame for 10 minutes.
  13. Remove from flame and allow to cool completely.
  14. Once the paneer gravy has cooled fully, add the milk, mix and place on low flame.
  15. Keep stirring till the gravy is hot (do not allow to boil as the milk will curdle)
  16. Add cream (optional) and stir for another 5 minutes.
  17. Remove from flame, transfer to another vessel.
  18. Garnish with corriander leaves, ginger and cream and serve.

Note: Do not add milk when the paneer curry is warm. It has to be cooled fully before adding milk.

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