Paneer Makhanwala

“Makhan” means butter in Hindi.So Paneer Makhanwala is a really tasty satin smooth curry in which soft cubes of Paneer are simmered to a juicy deliciousness.This curry is generally had with any Indian Bread like Roti,Parantha,Lachha Parantha,Naan or Kulcha.It can be also had with plain rice though I prefer a mildly spiced rice like Jeera Rice,Vegetable Pulao or Biryani.

The reason why we pair this with spiced rice is because the curry is a sweet-spicy one with the sweet quotient more than the spice.So the two pair up really well.Here is the recipe for this lovely curry:

Preparation Time : 45 minutes – 1 hour

Makes : 3-4 servings

INGREDIENTS

400 gems fresh and soft Paneer(homemade or store bought)

500 gms Tomatoes – chopped

7-8 Garlic Cloves

1 1/2 inch piece Ginger

7 Cardamoms

1/2 inch mace

3 tbsp Kashmiri Chili Powder

1/2 cup butter – plain or salted

Salt to taste

1 1/2 tsp Kasuri Methi

1 tbsp Honey

1/4 cup fresh cream

1/4 cup Cashewnuts

1 tsp Garam Masala

METHOD

In a pan combine chopped Tomatoes,Garlic,Ginger,Cardamom,Mace,Cashewnuts,2 tbsp Kashmiri Chili Powder,1/2 cup butter and 1 1/2 cups water.Boil for 20-25 minutes.Add salt and cool to room temperature.Grind to a fine paste.Strain the paste into another bowl.

Heat a non stick pan and add the paste.Cover the pan and cook it for 5-7 minutes.Now add the Paneer cubes,Kasuri methi and honey and cook for another 2-3 minutes.Add the Garam Masala and mix well.