Full recipe for No onion no garlic Paneer Makhani

Prep time: 10 minutes
Cooking time: 30 minutes
Serves: 4

For the tomato paste
Ingredients:
• Oil 1 tbsp
• Jeera (cumin seeds) 1 tsp
• Cinnamon stick 1 inch
• Bay leaf 2 nos.
• Green cardamom 2-3 nos.
• Kashmiri dry red chilly 3-4 nos.
• Tomatoes 6-7 medium sized (roughly diced)
• Cashew nuts 7-8 nos.
• Salt to taste
• Water 250 ml
Method:
• In a pan heat oil, add jeera, let it splutter, add all the whole spices.
• Add tomatoes, cashews, salt to taste and cook for 3-4 minutes on medium flame.
• Add water, cover and cook until tomatoes are mushy, cool down the mixture.
• In a blend jar add the mixture and blend into a fine paste.

For the gravy
Ingredients:
• Oil 1 tsp
• Butter 1 tbsp
• Hing (asafoetida) 1 tsp
• Tomato paste
• Red chili powder 1 tsp
• Coriander powder 1 tsp
• Sugar 1 tsp
• Paneer 350 gm (cubes)
• Salt to taste
• Fresh cream ½ cup
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Live charcoal + oil
• Fresh coriander leaves 1 tbsp (chopped)
Method:
• Heat oil and butter in a pan, add asafoetida, strain and add the tomato paste.
• Add the powdered spices, sugar and cook for 4-5 minutes.
• Add the paneer cubes, mix and cook for 2-3 minutes, add salt to taste.
• Low down the flame, add cream and cook for 2-3 minutes. Add garam masala and kasuri methi.
• Place the hot burning charcoal and pour oil over it, cover and smoke for 2-3 minutes.
• Add some freshly chopped coriander leaves, give it a nice stir, garnish with fresh cream and serve hot with paratha, roti, naan and rice as per your preference.

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