Step 1

If using store bought paneer, then soak it in hot water for 15 to 20 mins.

Step 2

Drain the water and use. This will keep the paneer soft.

Step 3

Blend together tomatoes and cashews to a smooth puree.

Step 4

If you do not have a powerful blender then just soak cashews for 10 to 15 mins in hot water.

Step 5

The tomato puree has to be smooth.

Step 6

If you find your puree coarse, then pass it through a strainer.

Step 7

Heat a pan with butter. saute cloves, cinnamon, cardamoms and green chili.

Step 8

Then saute ginger garlic paste for 2 mins until the raw smell has gone.

Step 9

Transfer the tomato puree to the pan.

Step 10

The tomato puree will begin to splash so be cautious.

Step 11

Cover partially and cook until the puree thickens.

Step 12

Add chili powder, turmeric and salt.

Step 13

Saute until the mixture leaves the sides of the pan.

Step 14

Next add garam masala and saute for 1 to 2 mins.

Step 15

Pour 1 cup water and sugar. Adjust the amount of water as needed to make a gravy.

Step 16

Cook until the paneer makhani gravy thickens & you see traces of butter or grease on top.

Step 17

Add the paneer & kasuri methi to the makhani gravy.

Step 18

Stir gently and cook covered for 2 mins on a low heat.

Step 19

Pour the cream and allow to bubble.

Step 20

Transfer to a serving bowl and garnish with cream and coriander leaves.

Step 21

Serve paneer makhani with roti, naan or jeera rice.