Paneer Makhani

Directions

Marinate the Paneer:

1. In a bowl, combine the paneer cubes with turmeric powder, red chili powder, and a pinch of salt.
2. Let the paneer marinate for about 15-20 minutes.

Prepare the Tomato Puree:

1. Boil water and add the tomatoes to it.
2. Blanch the tomatoes for 3-4 minutes until the skin starts to peel.
3. Remove the tomatoes from hot water, let them cool, and then peel off the skin.
   Blend the peeled tomatoes into a smooth puree using a blender.

Cook the Paneer:

1. Heat 1 tbsp of oil in a pan over medium to medium-high heat and add the marinated paneer cubes.
2. Shallow fry the paneer cubes until they turn golden brown. Remove them from the pan and set them aside.

Make the Gravy:

1. In the same pan, add 2 tbsp of butter and melt it.
2. Add the chopped onions and sauté them until they become translucent and slightly browned.
3. Add minced garlic and ginger. Sauté for a couple of minutes until the raw smell disappears.
4. Pour in the tomato puree and cook it on medium heat until it thickens and the oil starts to separate from the sides.

Add Spices:

1. Add turmeric powder, red chili powder, garam masala, and salt to the tomato gravy. You can adjust the spice levels to your preference.
2. Optional: Add 1 tsp of sugar to balance the acidity of the tomatoes. Adjust to taste.

Finish the Dish:

1. Reduce the heat to low and slowly add fresh milk and fresh cream to the tomato gravy while stirring continuously. Simmer for a few minutes.
2. Add the fried paneer cubes and simmer for another 2-3 minutes until the paneer absorbs the flavors of the sauce.
3. Garnish Paneer Makhani with chopped coriander leaves.
4. Serve hot with naan, roti, or rice.