Paneer Makhanwala

 I am back after a long break, with all new recipes and new vigour. The recipe that I am posting today is Paneer Makhanwala, learnt from the Master chef Season 1 on Star plus. I made this on Raksha Bandhan for my Brother who just loves this one.

Ingredients:
250gms Paneer
3 medium sized Onion
4 medium sized Tomatoes (puree)
2 Green Chilies
1tsp Ginger- Garlic Paste
2 Black Cardamom
1 small Stick of Cinnamon
1tbsp of Butter

For tadka:
1tsp Cumin Seeds
2 Whole Red Chilies
Salt to taste
1tsp Turmeric Powder
1tsp Cumin Powder
1tsp Coriander Powder
1tsp Garam Masala Powder
2tbsp of Butter
2tbsp of Fresh Cream
Fresh Coriander


Procedure:

• Peel and finely chop the onions.
• Heat butter in a kadahi, add in the chopped onions + chopped green chilies + ginger-garlic paste.
• Saute all this well, until the onions turn brown in color.
• Then add in the tomato puree in it.
• Mix all this well.
• Let it simmer on low heat until the gravy is well cooked. (this will take around 25 minutes till it leaves oil)
• Switch off the gas.
• When it cools down, grind this mixture into a smooth paste. 
• Again heat butter in a kadahi, add in cumin seeds, and whole red chilies.
• When it stops cluttering, add in the paste in it.is 
• Add in salt+ cumin powder + coriander powder + turmeric powder + garam masala powder
• Mix all this well, let it cook on low flame for 10 minutes.
• Now add in the Cashew Paste. Stir Well.
• Add in fresh cream and fresh coriander. Mix all dis well.
• Let it simmer on low flame for 10 minutes. Add in enough water so that the consistency is not too thick.
• Now add in the paneer cubes. Top it with some more butter.
• Close the lid of the kadahi.
• Let this simmer on low flame.
• Garnish with coriander leaves.
• Serve hot with tandoori roti or naan.