Restaurant Style Paneer Makhani Iरेस्ट्रैंट से बेहतर पनीर मखनी बनाइये घर पर

You didn’t know it was so simple to recreate Restaurant Magic at home!
A rich, buttery smooth, creamy, tomato gravy-(I could add so many adjectives to it !)
-Throw in some Paneer cubes, flavour it with Kasuri Methi and you can bring the restaurant home with my Paneer Makhani!Check out the detailed recipe here!

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Paneer Makhani
Preparation time 25 minutes
Cooking Time: 40 minutes
Serves 4

Ingredients:
1 cup Water
250g Tomatoes
1 large Onion
1 Bay Leaf
1 Stick Cinnamon
10-12 Cashew
1” Ginger
4-5 cloves Garlic
1 tbsp Butter
1 tbsp Oil
1/2 tsp Caraway Seeds
1 tsp Kashmiri Red Chili Powder
4 tbsp Tomato Puree
1/2 cup Water
2tbsp Cream
250g Paneer
1 tbsp Butter
2 tsp Kasuri Methi
1/2 tsp Garam Masala
1 tsp Sugar

Method:
Cut paneer into 1” cubes and keep aside.
Roughly chop the tomatoes and the onions into dices.
Scrape the ginger and chop coarsely. Peel the garlic.
Set the tomatoes, onions, ginger and garlic to boil in 1 cup water.
Allow to simmer for at least 20-25 minutes.
Cool and puree in a blender. Pass the puree through a strainer to ensure there are no skin or seed bits.
Heat the butter and the oil. Add the caraway seeds. Add the Kashmiri red chili powder.
Sauté for 30 seconds and add the pureed mix and the tomato puree.
Allow to simmer for 10-15 minutes.
Add the water, paneer to the simmering puree.
Broil the fenugreek leaves on a pan.
Set aside some for garnishing.
Crush the remaining between your palms and add to the paneer.
Allow to cook for another 5 minutes so that the paneer absorbs the flavor.
Finally add the cream, sugar and mix well.
Top with remaining dry fenugreek leaves.

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