Recipe: Paneer Makhani [edit]

Other Names: Paneer Butter Masala, Cottage Cheese In A Tomato-Cream Gravy

Photo: SuperChef

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Edited by: SuperChef, Helen Pitlick, rina som

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[edit] Ingredients

1 ½	cups cubed paneer ( Indian Cottage cheese)
1	medium onion, skin removed
1	clove garlic
1	teaspoon grated ginger
½	teaspoon turmeric powder
1	teaspoon coriander powder
1	teaspoon cumin powder
2	teaspoons Kashmiri mirch ( Kashmiri Red Chilli Powder)
2	teaspoons Tomato Paste, mixed thoroughly in a cup of water
2	teaspoons kasuri methi ( dried fenugreek leaves)
½	cup heavy whipping cream
	salt to taste
½	teaspoon sugar
1	teaspoon canola oil

[edit] Preparation

Step 1	Heat the oil in a pan. Grate the onion and the garlic into it. Add the grated ginger as well. Let it sauté for 2 mins.
Step 2	Add in the turmeric powder, coriander powder, cumin powder and kashmiri mirch and sauté for a couple more minutes.
Step 3	Add the kasuri methi and the tomato paste mixed in water. Add some more water if required.
Step 4	When it starts to boil, add the salt and paneer cubes. Let it cook in the gravy for a couple of minutes.
Step 5	Add the cream and sugar and mix well. Don’t let it boil after you have added the cream, just simmer for 15 minutes or so.

[edit] About Paneer Makhani

Serve hot with Rotis or Naan. Paneer is Indian cottage cheese and is available in any indian/asian grocery store. Can be substituted with extra firm tofu, but you just wont get the real taste. You can also make it at home - here a link from Jugalbandi that explains how http://jugalbandi.info/2007/07/how-to-make-paneer-cottage-cheese/ Kashmiri Mirch a chili powder that is less hot than the regular red chilli powder and also gives the dish a nice bright red colour.