Paneer makhni as the name suggests is a very rich sabzi from the lap of the punjab. Soft paneer chunks are dunked into a rich tomato based gravy, a must try for all paneer lovers.
- Add whole garam masala (cardamom, cloves, cinnamon stick, bay leaf) in the muslin cloth and tie it. Heat butter in a pressure cooker and put the garam masala sachet in it.
- Then add onions, cashew nuts, saute it for 5 minutes, then add salt, ginger garlic paste, cook this till raw flavour is gone.
- To it, even add colour giving chilli or Kashmiri red chillies, green chillies, tomatoes, mix it well and let it cook with closed lid for 15 to 20 minutes on a slow flame (5 to 6 whistles). Let it cool down, remove the sachet, using a strainer, drain out the water.
- Later, put the onion and tomato into the blender, blend them and make a paste and again strain it, after straining all, discard the seeds and peels of tomato. Cook the strained paste of tomatoes and onions for 20 minutes.
- Add salt, sugar as required, mix it and add toasted kasoori methi (crush it with hands) once it comes to boil switch off the flame.
- Cool it and store in small containers in refrigeration conditions. Use this makhani gravy in many veg and non-veg dishes.
- Heat butter in a pan add cream mix it with the butter, add makhani gravy, add a pinch of sugar, ginger juliennes,
- Add paneer (cut them into lengthwise and deep fry them) cook this in a slow flame once it comes to boil and then switch off the flame.