PANEER MAKHANI

Preparation Method :

• Soak kaju in a little warm water for 10-15 minutes.
• Drain kaju. Grind in a mixer to a very smooth paste using about 2 tablespoon water.
• Boil tomatoes in 100 ml water. Simmer for 4-5 minutes on low heat till tomatoes turn soft. Remove from flame and cool. Grind the tomatoes along with the water to a smooth puree.
• Heat oil and ghee in a kadai. Reduce heat. Add jeera. When it turns golden, add ginger-garlic paste.
• When paste starts to change colour add the above tomato puree and cook till dry.
• Add kasoori methi and tomato ketchup.
• Add masalas - dhania powder, garam masala, salt and red chili powder. Mix well for a few seconds. Cook till oil separates.
• Add cashew paste. Mix well for 2 minutes.
• Add water. Boil. Simmer on low heat for 4-5 minutes. Reduce heat.
• Add the paneer cubes. Remove from flame. Keep aside to cool for about 5 minutes.
• Add enough milk to the cold paneer masala to get a thick curry, mix gently.
• Heat on low heat, stirring continuously till just about to boil.
• Add cream, keeping the heat very low and stirring continuously. Remove from flame immediately and transfer to a serving dish. Swirl 1 tablespoon cream over the hot paneer in the dish. Serve immediately.