Paneer Makhani
The finished product
I didn't take this photo because we ate it all before I could take a photo :-(
Also ONE PAN RECIPE !!!!
Recipe
Technically a "double" from the site, but you'll be happy you did :-)
The paneer
- 400-500 grams of paneer cubed
To puree
- 36 cashews (un-salted, and un-roasted)
- 800g of diced tomatoes (canned is fine, that's one BIG can - 28oz)
Initial things to roast
- 4 tbsp of butter
- 4 green cardamom
- Large cinnamon stick (or two small sticks)
- One dried red chili
Next things to saute
- A spoonful of ginger
- A gallon of garlic (minced)
More spices to add after the puree
- Red chili powder to taste
- A bit of turmeric
- A bit of crushed fenugreek
- A decent amount of garam masala
And finally at the end
- 1/2 cup of cream
- Salt and sugar to taste (you'll need to play around with how much)
- Make sure to add the sugar!! You'll probably need at least 2 teaspoons
Instructions
- Puree the stuff "to puree" until very smooth (this will take some time)
- Cube the paneer, and if store bought, let it sit in warm water for 15-20 minutes to soften
- Roast the initial things to roast until fragrant (a few minutes)
- Saute the things to saute in the same pan (separate step)
- Add the finished "to puree" section, and cook partially covered, stirring occasionally
- Add a cup of water, and some sugar, and salt
- Cook partially covered again until gravy consistency
- Remove cinnamon stick, and cardamom pods if you can find them
- Add the paneer and "finally at the end" - mix and good to go!