Paneer Makhani with a Twist

Ingredients

• 250g (9 oz) paneer, cubed 250g (9 oz) paneer, cubed
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 medium tomatoes, pureed 2 medium tomatoes, pureed
• 1/4 cup cashews, soaked and ground to a paste 1/4 cup cashews, soaked and ground to a paste
• 1/4 cup almonds, soaked and ground to a paste 1/4 cup almonds, soaked and ground to a paste
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon dried fenugreek leaves (kasuri methi) 1 teaspoon dried fenugreek leaves (kasuri methi)
• 1/2 cup heavy cream 1/2 cup heavy cream
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 15g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat ghee in a pan over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan. Sauté for another minute.
3. 3.
   Pour in the tomato puree and cook until the mixture thickens and the ghee starts to separate.
4. 4.
   Add the cashew and almond paste to the pan, stirring well to combine.
5. 5.
   Sprinkle in the red chili powder, turmeric powder, garam masala, and dried fenugreek leaves. Mix well.
6. 6.
   Gently add the paneer cubes to the gravy, ensuring they are coated evenly. Cook for 5 minutes.
7. 7.
   Pour in the heavy cream and season with salt. Stir gently to incorporate.
8. 8.
   Simmer the dish for an additional 5 minutes, allowing the flavors to meld together.
9. 9.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Paneer — To enhance the texture of paneer, lightly pan-fry the cubes before adding them to the gravy. This step adds a slight crispness to the paneer while keeping it tender inside.
• Cashews and almonds — Soak the nuts in warm water for 30 minutes before grinding them into a paste. This helps in achieving a smooth and creamy consistency.

Tips & Tricks

• For a spicier version, add a finely chopped green chili along with the ginger and garlic.
• Adjust the consistency of the gravy by adding water or cream, depending on personal preference.
• To make the dish healthier, substitute heavy cream with Greek yogurt or coconut milk.
• For a smoky flavor, lightly roast the paneer cubes before adding them to the gravy.
• Enhance the aroma of the dish by tempering it with a pinch of asafoetida (hing) and cumin seeds (jeera) before adding the onions.

Serving advice

Serve Paneer Makhani hot with naan bread or steamed rice. Garnish with fresh cilantro leaves for a pop of color and added freshness.

Presentation advice

Present the dish in a vibrant serving bowl, allowing the rich orange-red gravy to take center stage. Place the paneer cubes strategically on top and sprinkle some dried fenugreek leaves for an appealing touch.