Ingredients (Serves – 4)
For the makhni gravy
- Ripe tomatoes 500 g (4 to 5 medium)
- Cashews 12 to 15 soaked 15 minutes
- Butter 3 tablespoons
- Oil 1 tablespoon
- Ginger garlic paste 1 tablespoon
- Kashmiri red chili powder 1 and a half teaspoons
- Turmeric powder 1 quarter teaspoon
- Garam masala 1 half teaspoon
- Coriander powder 1 teaspoon
- Sugar or honey 1 to 1 and a half teaspoons (adjust to taste)
- Fresh cream 1 quarter cup
- Salt to taste
- Water as needed
Paneer
- Paneer cubes 250 g
- Butter 1 tablespoon (optional, for sautéing)
Finishing
- Kasuri methi crushed 1 teaspoon
- Fresh cream 1 to 2 tablespoons
- Butter 1 tablespoon
Method
Prepare tomato cashew puree
- Roughly chop the tomatoes
- Cook tomatoes with cashews and half cup water for 8 to 10 minutes until soft
- Cool completely and blend into a smooth puree
- Strain the puree if you want extra smooth restaurant style gravy
Make the makhni gravy
- Heat butter and oil in a pan on low heat
- Add ginger garlic paste and sauté until aromatic, do not brown
- Add tomato cashew puree
- Cook on medium low heat stirring often until the gravy thickens and butter separates, about 10 to 15 minutes
Add spices
- Lower the heat
- Add chili powder, turmeric, coriander powder, salt and sugar
- Mix well and cook for 2 to 3 minutes
Add paneer
- Optionally sauté paneer cubes lightly in butter
- Add paneer to the gravy
- Add water for desired consistency
- Simmer on low heat for 5 minutes
Finish
- Add fresh cream and crushed kasuri methi
- Add garam masala and butter
- Mix gently and turn off the heat
Serving
- Serve hot with naan, roti, kulcha or jeera rice
Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes
