Step 1

Wash and chop tomatoes into big chunks.

Step 2

Transfer them into the cooker.

Step 3

Add ginger, cashew nuts, garlic, and close the lid.

Step 4

No need to add water as tomato has a lot of moisture.

Step 5

Cook on medium heat until 1 whistle.

Step 6

Let the cooker cool down completely.

Step 7

Transfer everything into a blender jar and blend it into a smooth puree.

Step 8

Heat up a pan on medium heat and add butter.

Step 9

Strain the puree into the pan. So that gravy gets a nice texture.

Step 10

Mix well with butter and cook the puree for about 6-7 minutes.

Step 11

Add kitchen king masala, cumin powder, coriander powder, red chili powder and mix well.

Step 12

Cook the gravy for another 6-7 minutes.

Step 13

When masala begins to release oil add sugar to balance the sourness of the tomato.

Step 14

Add salt and mix well.

Step 15

Add hot water to adjust the consistency and mix well.

Step 16

Add paneer and mix well.

Step 17

Cook for just about 4-5 minutes.

Step 18

Don’t cook longer or the paneer will lose its soft texture and become chewy.

Step 19

Crush Kasuri methi between your palms and add.

Step 20

Add cream and mix well.

Step 21

You can beat the homemade malai well and use it.

Step 22

Paneer Makhan Wala is all-ready.

Step 23

You can add a little more butter to make it richer and mix well.

Step 24

You can serve this with naan, roti, fulka, or plain paratha.