Paneer Makhan Wala
A buttery cousin of paneer tikka masala — softer marination, sweeter gravy. Marinated paneer cubes seared on high flame, then drowned in a tomato-cashew makhani sauce.
Per serving
Ingredients
- 250 gPaneer, cubed
- 1 cup eachOnion, capsicum (in squares)
- 1/2 tspTurmeric
- 1/2 tspRed chilli powder
- 1 tspCumin powder
- 1 tspCoriander powder
- 1 tspKasuri methi
- to tasteSalt
- 2 tbspOil
- 2Onion, chopped (for gravy)
- 1 tbspGinger, garlic, green chilli (chopped)
- 2Tomato, chopped
- 1 tbspTomato puree
- 2 tbspCashew + melon-seed paste
- 1 tspKitchen-king masala
- 1 tspTurmeric (gravy)
- 1 tspRed chilli powder (gravy)
- 1 tspGaram masala
- 2 tbspButter
- 1/2 tspCumin seeds
- 1Bay leaf
- 1 tbspFresh cream
- 1 tbspTomato ketchup
Method
- 1
Marinate paneer with cubed onion and capsicum in turmeric, chilli powder, cumin, coriander, kasuri methi, salt and oil. Rest 60 minutes.
- 2
Sear the marinated paneer + veg on a very hot tawa or pan for 90 seconds per side. You want colour, not cook-through. Set aside.
- 3
In a pressure cooker, sweat chopped onion + ginger-garlic-chilli in oil for 2 minutes. Add tomato, tomato puree, kitchen-king masala, turmeric, chilli powder and cashew-melon-seed paste. Fry 2–3 minutes.
- 4
Add 1 cup water. Cook for 2 whistles. Cool and blend to a soft puree.
- 5
In a clean pan, melt butter, sizzle cumin and bay leaf, pour in the puree. Simmer 3 minutes until glossy.
- 6
Add the seared paneer, then fresh cream, ketchup and garam masala. Simmer 2 minutes more. Serve with naan or rumali roti.