Paneer Makhani

By Hari Ghotra · 45 min

Ingredients

Instructions

1. Put the onion, ginger, garlic, chillies, cardamom, black pepper, cassia bark and salt into a pan, cover with about 1 litre of water and bring to the boil.
2. Add the tin of tomatoes and simmer on medium heat for 15-20 minutes, stirring now and then.
3. Once the sauce has reduced to a thick, saucy consistency, take it off the heat and let it cool. Blend until fine, then strain through a sieve if needed to make it smooth.
4. In a second pan, heat the ghee and add the cumin seeds. When they crackle, carefully stir in the tomato sauce.
5. Fry the sauce until the oil separates, then stir in the turmeric, Kashmiri chilli powder, crushed coriander seeds and kasoori methi. Stir for 2-3 minutes.
6. When the sauce has thickened, reduce the heat and stir in the yogurt or cream. Cook for a minute or two.
7. Add the paneer and stir to coat it in the sauce. Simmer gently for 5 minutes. Add a little hot water to loosen the sauce if needed, and the sugar if using.
8. Stir in the garam masala. Garnish with the fresh coriander and finish with a dash of cream before serving.

Summarized from Hari Ghotra's video. Watch it for the details.

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