PANEER MAKHANI

One of our all-time favourite dishes. Not everyone knows this but the dish gets its name Makhani, not because of the cream and butter used in the dish, but the smooth and silky texture of the gravy. This dish goes with many other names also like Paneer Makhanwala and Butter Paneer. To get the restaurant-style dish use of coal or a smoking gun is important to get the smoky flavour.

INGREDIENTS

• 200g Paneer, Cubed
• For the Paste
• 2 Onions, Sliced
• 10-12 Cloves of Garlic
• 1 inch Ginger
• 3 Tbsp Red Chilli Paste
• 1 Tbsp Coriander Powder
• A Pinch of Turmeric
• 35g Soaked Cashew
• For the Gravy
• 4-5 Tbsp Butter
• 100 ml Cream
• 3-4 Slit Green Chillies
• 1 Tbsp Red Chilli Paste
• 1/4th Cup Ketchup
• 1 Medium Onion, Chopped
• 1 Tsp Kasuri Methi
• 5 Tomatoes
• 2 Tbsp Coriander, Chopped (Mainly for Garnish)
• For Smoking – Coal, Whole Spices (Cardamom, Cinnamon, Cloves, Star Anise), Ghee, Foil
• Salt to Taste

PREPARATION

Prep: 20 minutes
Cooking: 40 minutes

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• Get a pan and heat some oil on it. Start sautéing the sliced onions for the paste. Brown the onions.
• Get all the ingredients of the makhani paste ready and blend them into a smooth paste in a mixer. Keep this paste aside.
• Blanch the tomatoes and remove the skin and seeds of the tomatoes. In a blender put the flesh of the tomatoes and make a smooth puree. Keep this aside. (This is the crucial point of the makhani gravy. The dish gets its name from its smooth gravy texture).
• Fry the paneer cubes and keep them aside. Add oil to a pan along with butter and cook the chopped onions till golden brown.
• Add 1tbsp of butter and the makhanwala paste and cook till the oil separates.
• Add a bit of water to loosen the mix. Add red chilli paste to get a darker red colour. We do this because later we will add cream and the gravy will become lighter in colour.
• Add tomato puree. Once the raw tomato smell goes add ketchup and cook
• Add slit green chillies and some more water and cover. Let it simmer for about 5-7 mins.
• Add slit green chillies and some more water and cover. Let it simmer for about 5-7 mins.
• Then smoke the gravy for 5 mins with coal, whole spices and ghee. Keep it covered with foil and a lid.
• Remove the coal and add the paneer pieces.
• Add cream and coriander leaves to finish. Turf off the gas when the cream is added, else cream will split.
• Garnish with ginger juliennes and slit green chillies.
• Serve hot with amazing phulkas, parathas, naans, or any type of Indian bread.