Serves 4-6
Paneer Makhni
Ingredients:
400 grams paneer
2 medium onions (ground to a paste)
2 cups of tomato puree or crushed tomatoes
2 tsp ginger/garlic paste
2 green chilies (chopped finely)
2 tsp tandoori powder
1 tsp red chili powder
1 bay leaf
2 cloves
1 cinnamon stick
4 tbsp cashew nuts
¾ cup heavy cream
2 tbsp butter (unsalted) or ghee
Salt to taste
2 tbsp cilantro (chopped finely)
Method:
Deep-fry paneer and keep aside.
In a deep pan heat the ghee and add the bay leaf, cloves, and cinnamon stick; fry for a few seconds and add the onion paste.
Cook until golden brown.
Soak the cashew nuts in the heavy cream for 10 minutes and grind to a paste.
When the onions are cooked, add the ginger/garlic paste, green chilies, red chili powder and tandoori powder.
Cook on a low heat until the oil separates from the onions.
Add the cashew paste and stir gently.
Add paneer and garnish.