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Wash and chop tomatoes into big chunks.
Transfer them into the cooker.
Add ginger, cashew nuts, garlic, and close the lid.
No need to add water as tomato has a lot of moisture.
Cook on medium heat until 1 whistle.
Let the cooker cool down completely.
Transfer everything into a blender jar and blend it into a smooth puree.
Heat up a pan on medium heat and add butter.
Strain the puree into the pan. So that gravy gets a nice texture.
Mix well with butter and cook the puree for about 6-7 minutes.
Add kitchen king masala, cumin powder, coriander powder, red chili powder and mix well.
Cook the gravy for another 6-7 minutes.
When masala begins to release oil add sugar to balance the sourness of the tomato.
Add salt and mix well.
Add hot water to adjust the consistency and mix well.
Add paneer and mix well.
Cook for just about 4-5 minutes.
Don’t cook longer or the paneer will lose its soft texture and become chewy.
Crush Kasuri methi between your palms and add.
Add cream and mix well.
You can beat the homemade malai well and use it.
Paneer Makhan Wala is all-ready.
You can add a little more butter to make it richer and mix well.
You can serve this with naan, roti, fulka, or plain paratha.