An all time favorite north Indian dish, cooked in a rich tomato based gravy. The subtle blend of cardamom, dried fenugreek leaves and the cream add such an enhancing taste which can tingle your senses and palates.

Serve it with an Indian bread of your choice, though it digests and feels just right to the tummy when had with phulka’s.

Serves: 4 persons
Cooking time: about 20 minutes
Preparation Time: 20 minutes

Ingredients

• 2 cups paneer cubes/ 250 grams ready paneer packet or Home Made Paneer
• 2 cups freshly pureed tomatoes (choose red tomatoes)
• ¼ cup thick cream (can substitute with low fat milk)
• 1 cup chopped onion
• 1 tablespoon chopped ginger
• 3-4 cloves of garlic
• 1 teaspoon cardamom powder
• 1 teaspoon turmeric powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala powder
• ½ teaspoon red chilli powder
• 1 tablespoon kasuri methi
• 2 teaspoons honey
• 1 tablespoon Vegetable/Sunflower oil
• Salt to taste

Method

If it is a store bought paneer; soak in hot salt water for about 1o minutes. This process makes the paneer soft and tasty.

Grind the onions, garlic and ginger into a fine paste.

Heat oil in a pan; sauté the onion paste. Once they turn mild golden color, turmeric powder, cumin powder, cardamom powder and sauté for a few seconds.

Add the tomato puree and simmer until the tomato puree thickens.

Add cream, honey and salt and simmer for another 10 minutes.

Drain the water from the paneer and add it to the above makhani. Add kasuri methi and simmer for few minutes.

Serve hot with an Indian bread of your choice.