Name: Paneer Makhanwala recipe by Sonia Shringarpure at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 400g Paneer (room temperature); 2 large onions grated; 2 large tomatoes chopped finely; 1 tsp green chili-coriander leaves paste; 1 tsp red chili powder; 1 tsp Ginger-garlic paste; 1 tsp cumin seeds; 1/2 tsp kalonji (nigella seeds); 1 small piece cinnamon; 3 cloves; 3 green cardamoms; 1 bay leaf; 2 tsp tomato paste; 1/4 cup cashews; 1-1/2 cup milk; 1/2 cup full cream; 1 tbsp kasoori methi powder; Salt to taste; 4 tbsp Olive oil; 1 tbsp fried cashews; For spicy butter -; 2 tbsp butter softened; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1 tsp Red chili flakes; 1 tbsp butter for garnish

Ingredients Serving: 4

400g Paneer (room temperature)
2 large onions grated
2 large tomatoes chopped finely
1 tsp green chili-coriander leaves paste
1 tsp red chili powder
1 tsp Ginger-garlic paste
1 tsp cumin seeds
1/2 tsp kalonji (nigella seeds)
1 small piece cinnamon
3 cloves
3 green cardamoms
1 bay leaf
2 tsp tomato paste
1/4 cup cashews
1-1/2 cup milk
1/2 cup full cream
1 tbsp kasoori methi powder
Salt to taste
4 tbsp Olive oil
1 tbsp fried cashews
For spicy butter -
2 tbsp butter softened
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp Red chili flakes
1 tbsp butter for garnish

Instructions

Whip butter with garlic powder, onion powder, and red chili flakes till smooth.
Cut paneer in chunks of similar size.
Soak cashews in 1/2 cup hot milk. Blend in mixer till smooth, puree along with 1/4 cup cream and green chili paste.
Heat a skillet and add spicy butter and tablespoon of olive oil. Once butter melts, add the paneer and shallow fry till slightly colored from all sides.
Meanwhile, heat oil another pan. Add bay leaf, cloves, cardamoms, and cinnamon.
Add cumin and nigella seeds. Sauté.
Add onions (squeeze out all the water). Stir fry till onions turn lightly golden.
Add tomatoes and cook till they soften.
Add ginger-garlic paste. Stir till raw flavor disappears and oil separates.
Add tomato paste and red chili powder. Stir well to blend in the masala.
Add cashew puree and remaining milk and cream. Simmer on low heat till oil floats and gravy is bubbling.
Add kasoori methi powder and salt to taste.
Add the paneer pieces (reserving few aside) to the gravy and mix gently.
Remove to serving bowl and drizzle all the butter left behind in which paneer was fried.
Sprinkle kasoori methi powder and drizzle cream. Garnish with fried paneer and fried cashews. Add a dollop of butter.

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