- ¼ kg paneer (cottage cheese) cut into cubes 2 large tomatoes 1 large pyaz/ kanda/ onion 1 teaspoon garlic-ginger (adrak- lehsun) paste 10-12 cashew nuts 2 tamal patra 1 inch cinnamon 1 green elaichi/ cardamom 4 miri/ black pepper corns 1 teaspoon kasoori methi 2 teaspoon tomato sauce/ ketchup ½ teaspoon haldi/ turmeric powder 1 teaspoon mirchi / red dry chilli powder ½ cup curd / sour cream/ unsweetened yoghurt 1 tablespoon maida/ refined flour 1 tablespoon butter/ ghee, or oil
Cottage cheese or Paneer is rich in Vitamin D and calcium like any other cheese. It is not salted and is somewhat bland to taste. This tangy tomato curry preparation enhances the texture of the paneer with a dash of butter or makkhan or loni. It is mildly spicy and hence easy on the tastebuds of all globally. Butter Paneer or Paneer Makhani/ Makkhanwala is a very popular dish in any Asian restaurant it is usually accompanied by Nan, Paratha, Roti or such other breads.
- Boil tomatoes, onion, cinnamon, elaichi, peppercorns, cashewnuts in a pressure cooker. Grind to a smooth paste.
- Heat 1 tablespoon butter/ ghee, or oil. Add turmeric powder, chilli powder, tamalpatra. Then add the ginger-garlic paste and fry for 2 minutes.
- Add the tomato paste and fry.
- Fry the paneer/ cottage cheese pieces separately and reserve.
- Mix the maida/ refined flour in curd and mix well to ensure that there are no lumps.
- Now add the above curd-flour mixture to the tomato curry made earlier, and stir well.
- Now add the fried paneer pieces.
- Finally add tomato sauce/ ketchup and kasoori methi. The kasoori methi gives is a unique fragrance and hence is added at the last.
- Take a piece of charcoal or coconut shell and hold it over a flame till red hot. Place a small katori/ vati/ cup within the Paneer Makhani dish, now place this burning hot coal piece and pour a drop of ghee/ unsalted butter/oil over this & cover immediately. The smoke given out will be absorbed by the dish and give a great smoked flavour.
- The Paneer Makhani is ready to be served with hot parathas or nans or any other type of breads of your choice.