Paneer Makhani is a delicious and creamy Indian dish made with paneer (Indian cottage cheese) cooked in a rich, buttery, and mildly spiced tomato-based gravy.
Serves 4
Ingredients
PaneerÂ
250g Paneer, cut into cubes
1 tbsp Tandoori Masala
1 1/2 tbsp Plain Full Fat Yoghurt
2 tbsp Oil
Butter Paneer
1/4 cup Cashew, soaked in 1/2 cup Water for 30 minutesÂ
2 tablespoon Oil
1 tablespoon Ghee or add more Oil
1 Onion Chopped roughly
1 tbsp Ginger paste
1 tbsp Garlic paste
1 1/2 Cumin Powder
1 tsp Coriander Powder
1/4 tsp Ground Cardamom
1/4 tsp Ground Turmeric
1 tsp Red Chilli Powder
1 tsp Kashmiri Chilli Powder
Salt
400 g Plum Tomatoes, Pureed
1 tsp Garam Masala Powder
75 ml Double Cream
1 tbsp Dry Fenugreek
Pinch Sugar
Coriander to serve
Instructions
Place Paneer in a bowl and add Tandoori Powder and Yoghurt. Mix together using your hands.Â
Heat Oil in a pot and add Paneer pieces. Cook for 1-2 minutes per side. Remove from pot and set aside.
 In the same pot, add more Oil.
Add Onion and cook till golden brown.
Stir in Ginger and Garlic and saute for 2 minutes.
Add Cumin Powder, Coriander Powder, Ground Cardamom, Turmeric Powder, Chilli Powders and Salt. Saute for 2 minutes.
Add pureed Tomatoes. Bring to a simmer. Turn the heat down, cover and cook for 15 minutes.
Add Cashews and blend the sauce till it is thick and creamy.
Stir in Cream, Fenugreek, Paneer and Sugar. Cook for 3 minutes. Remove from heat. Sprinkle over Coriander.

Variations
Omit the Cashews and use Almonds
Use Chicken instead of Paneer.Â
Storage
Store leftovers in the fridge an airtight container for 2 days.
Roohts Products
Roohts Masala DabbaÂ
