Paneer Butter Makhani

Paneer Butter Makhani

Ingredients

200 gm paneer, cubed

4 tomatoes, blanched and pureed

2 tbsp readymade tomato puree

1 tbsp tomato ketchup

1 tsp ginger paste

1 tbsp kasuri methi

1 tsp garam masala

1 tsp cumin powder

 1 tbsp coriander powder

 1 tbsp kashmiri red chilli powder

3 tbsp cashews, soaked and made into a paste

Salt to taste

A pinch of sugar

1 cup milk

Blanch the tomatoes in hot water, peel and make a puree.

Heat some oil. Add the ginger paste, sauté, and add the tomato puree. Cook on medium heat till all the liquid evaporates. 

Now add the readymade tomato puree, tomato ketchup, kasuri methi, cumin powder, coriander powder, garam masala powder, red chili powder, sugar and salt. Fry well. Add the cashew paste and fry.

 Now add a cup of water and simmer. Add the paneer pieces and slowly add the milk. 

Do not put the milk in one go. Rather drizzle a lit and mix well after each addition. Simmer for some time and add a dollop of ghee.