The very name “Paneer Makhani” conjures up images of a velvety, creamy, and delicious gravy in both your heart and mind. You’ve likely eaten plenty of paneer makhani with onions. But have you ever wondered if you can make a rich, creamy, and delicious paneer makhani like the ones in a restaurant without onions and garlic? If you’re a fasting, festive, or a sattvik food enthusiast, this recipe is for you. Even without onions and garlic, this dish, made with cashews and tomatoes, delivers the same restaurant-like flavor and velvety texture. Here, we bring you a simple recipe for paneer makhani. Ingredients
Paneer: 250 grams (diced)
Tomatoes: 4-5 medium (ripe and red)
Cashews: 10-12 (soaked in lukewarm water)
Ginger: 1-inch piece
Green chilies: 1-2
Butter: 2 tablespoons
Oil: 1 tablespoon
Fresh cream/heavy cream: 2-3 tablespoons
Dry spices: 1/2 teaspoon turmeric, 1 teaspoon red chili powder (for Kashmiri color), 1 teaspoon coriander powder, 1/2 teaspoon garam masala.
Whole spices: 1 bay leaf, 2 small cardamoms, 1 small piece of cinnamon.
Kasuri methi: 1 teaspoon
Salt: to taste
Green coriander: finely chopped
Method of preparation
Step 1:
First, grind the tomatoes, ginger, green chilies, and soaked cashews in a mixer to form a fine paste.
Step 2:
Heat 1 teaspoon oil and 1 teaspoon butter in a pan. Add bay leaves, cinnamon, and cardamom. As soon as the aroma begins to emanate, add the cashew-tomato paste.
Step 3:
Add turmeric, Kashmiri red chili powder, coriander powder, and salt to taste. Fry the spices over low heat until the butter/oil begins to separate from the sides.
Step 4:
Once the spices are well-fried, add fresh cream and stir continuously for 1 minute. Then, add a little water as needed and let the gravy simmer for 2-3 minutes.
Step 5:
Add the paneer pieces and garam masala to the gravy. Sprinkle the crushed kasuri methi leaves and the remaining 1 teaspoon of butter on top. Cover and simmer over low heat for 2 minutes to allow all the flavors to absorb into the paneer.