How To Make Paneer Makhani

• Cut the paneer into cubes or rectangles of your choice.

• Heat 2 tablespoon of butter in a frying pan on medium heat. When the butter melts and is hot enough, add bay leaf, green cardamom, cumin and cinnamon and fry for a minute while stirring.
• Add finely chopped onions, cashews and chopped half of the chopped garlic to it and fry it till onions becomes translucent.
• Now add chopped tomatoes, Kashmiri red chilli powder and salt and fry on medium heat for about 2-3 minutes while stirring.
• Add dry fenugreek leaves (kasoori methi) and 2 - 3 tablespoons of water. Fry till the tomatoes are soft. Turn off the gas and allow the mixture to cool at room temperature.
• Remove the bay leaf from the mixture and transfer this mixture to a grinder and grind it to make a smooth and fine paste. If you face difficulty grinding the mixture, add a little water to it and make the smooth and fine paste.
• Add 1/4 cup of water to the paste. Sieve the paste to get a really fine paste using a soup strainer, and set aside for later use.

• Heat 1 teaspoon of butter in a frying pan over medium heat. When the butter melts and becomes hot enough, add remaining chopped garlic and red chili powder, mix well and fry for about 20 - 30 seconds.
• Add the prepared onion, tomato paste and mix well. Cook it for about 3 - 4 minutes until oil starts coming out of it.
• Add 3/4 cup water and sugar and mix well, cook it on medium heat for about 4-5 minutes, stirring occasionally to prevent the gravy sticking on the bottom of the pan.
• Don't forget to cover the pan as the gravy will splatters while boiling. 
• Remove the lid of the pan and taste the gravy for salt and spices, add salt or spices if needed and mix well.
• Stirring well and add paneer cubes and mix gently.
• Cook it for about 2 - 3 minutes, while stirring occasionally to avoid sticking.
• Add 3 tablespoons of fresh cream to it and mix well.
• Turn off the gas and transfer it to a serving bowl. Garnish it with cream, ginger juliennes and coriander leaves.
• Enjoy the delicious Paneer Makhani with Roti, Rice, Paratha or Butter Naan at your lunch or dinner along with sweet lassi or Raita.

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To read the recipe of PANEER MAKHANI in Hindi