Paneer Makhani (Butter Paneer)

Ingredients

• Paneer - 2 cup
• Ginger-garlic paste - 2 tsp
• Bay leaf (tejpatta) - 1 whole
• Cinnamon stick - 1 piece
• Cloves - 2 clove
• Cardamom pods - 2 whole
• Tomato ketchup - 3 tbsp
• Thick curd - 1/2 cup
• Punjabi garam masala - 1 tsp
• Dried fenugreek leaves (kasoori methi) - 2 tsp
• Sugar - 1/2 tsp
• Cream - 2 tbsp
• Butter - 2 tbsp
• Salt to taste
• Butter for garnish - 1 tsp
• Coriander leaves for garnish
• Onion - 1/2 cup
• Tomato - 1 cup
• Cashew nuts - 1/4 cup
• Dried red chilies - 2 whole
• Water - 1 1/2 cup

Instructions

1. 1Chop the onion and tomato and roughly break the dried red chilies; combine them with the cashew nuts and 1 1/2 cups of water in a saucepan and simmer for about 30 mins until the vegetables are very soft.
2. 2Let the mixture cool slightly, then blend it to a smooth paste and set the makhani gravy aside.
3. 3Heat the butter in a pan over medium heat, add the bay leaf, cinnamon stick, cloves and cardamom pods, and let them sizzle briefly to release their aroma.
4. 4Add the ginger-garlic paste and sauté for a minute until the raw smell disappears and the mixture is fragrant.
5. 5Whisk the thick curd until smooth, then add the blended makhani gravy, the whisked curd, tomato ketchup and salt; stir to combine and simmer for about 5 minutes so the flavors meld.
6. 6If the sauce is too thick, add about 1/4 cup of water to loosen it to your preferred consistency and stir gently.
7. 7Gently stir in the paneer cubes, Punjabi garam masala, dried fenugreek leaves, sugar and cream, then simmer for 3-4 minutes so the paneer warms through and the spices bloom.
8. 8Taste and adjust seasoning, then garnish with coriander leaves and 1 tsp butter.
9. 9Serve hot with roti or naan.
10. 10Optional: add a small extra dollop of butter on top before serving for an extra glossy finish.