Paneer Makhani

By Hester

Had at Cuisine of India

Ingredients

• 4 Tbsp. ghee, divided
• 2 cups paneer, cubed
• 1 tsp. cumin seeds
• 2 Tbsp. Kasoor methi (fenugreek leaves) fresh or dry
• 2 cups tomato puree
• 1/2 cup chopped onion
• 1/2 cup thick cream
• 2 tsp. ginger/garlic paste
• 1/2 tsp turmeric
• 2 tsp. garam masala
• 1 tsp. chili powder
• salt to taste

Preparation

Step 1

Cook onion 2 Tbsp. gheel until soft. Cool & grind into a paste.

Heat remaining ghee in pan, crackle cumin seeds.
Add onion, ginger and garlic paste and saute for a few seconds.

Add the tomato puree and turmeric and let it boil for a few minutes.

Add chili powder, salt and garam masala and boil.

Add kasoor leaves and stir. Add paneer cubes, mix well, cover and cook for 2 minutes.

Add cream and boil for a minute. Serve with naan, tandori roti, rice.