Paneer Makhani Recipes

Steps:

• Melt 1 tsp butter and 1 tbsp oil in a non-stick pan over a low-medium heat until sizzling (watch closely so the butter doesn't burn). Add the tomatoes, tomato purée, garlic, cardamom pods, cinnamon stick and bay. Cover with a lid and cook for 10 mins over a medium heat, stirring occasionally. After 10 mins, remove from the heat, leave to cool, then remove the bay, cinnamon stick and cardamom pods.
• Once cooled, tip the mixture and the cashew nuts into a blender and blitz to a smooth paste. Set aside.
• Return the pan to a medium heat, add the remaining butter and oil and cook the ginger for a minute. Reduce the heat to low, add the chilli powder and stir for 2 mins. Tip in the tomato and cashew paste and cook for 5 mins more.
• Add the sliced chilli, if using, 1½ tsp sugar and the paneer. Mix well and cook for a few minutes more. Add the fenugreek leaves and garam masala. Mix well. Stir in up to 100ml water to loosen, then remove from the heat, swirl in the cream, if using, and serve.

Steps:

• Cut the paneer into one inch cubes or triangles.
• Remove stem, wash and chop green chillies. Take butter in a microwave dish, heat uncovered, for thirty seconds on Microwave HIGH (100%).
• Add bay leaves, peppercorns, cinnamon, green cardamoms and cloves. Add ginger paste, garlic paste and green chillies. Stir well and cook, uncovered, on Microwave HIGH (100%) for three minutes.
• Add tomato puree, Kashmiri red chilli powder, garam masala powder, salt and one and a half cups of water.
• Cook, covered, on Microwave HIGH (100%) for ten minutes.
• Add sugar or honey and crushed kasuri methi. Adjust salt and mix well.
• Add the paneer pieces, cook, uncovered on Microwave MEDIUM (70%) for eight minutes. Add fresh cream.
• Cook, uncovered, on Microwave LOW (50%) for two to three minute. Serve hot.

Steps:

• Heat oil, add the chopped tomatoes,ginger, bay leaf, cardamom, methi and chilli powder.
• Cook covered till the tomatoes turn soft.
• Cool, and grind the tomato mixture to a puree and pass through a sieve.
• Keep the tomato puree on the fire, and add salt,sugar, garam masala and cook on low flame for 3-5 minutes.
• Add the paneer cubes and cook till soft.
• Now add the cream keeping some for the garnish and remove from fire.
• Just before serving add the paneer pieces and garnish with beaten cream and coriander leaves.

Steps:

• Bring tomato sauce to a simmer over medium heat, and blend in chopped onions, cream cheese, butter, and salt and pepper.
• Once onions are tender, add chilli powder and garam masala. Adjust amounts to taste. Garam masala is a potent spice, however it is not hot. For extra spiciness increase the amount of chilli powder.
• Reduce heat and stir in cubed paneer or tofu, raisins, and sliced almonds. Allow to simmer for another 2-3 minutes.
• Serve over white or jasmine rice. Garnish with extra raisins and almonds.