Marinate the Paneer:
- In a bowl, combine the paneer cubes with turmeric powder, red chili powder, and a pinch of salt.
- Let the paneer marinate for about 15-20 minutes.
Prepare the Tomato Puree:
- Boil water and add the tomatoes to it.
- Blanch the tomatoes for 3-4 minutes until the skin starts to peel.
- 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:
- Heat 1 tbsp of oil in a pan over medium to medium-high heat and add the marinated paneer cubes.
- Shallow fry the paneer cubes until they turn golden brown. Remove them from the pan and set them aside.
Make the Gravy:
- In the same pan, add 2 tbsp of butter and melt it.
- Add the chopped onions and sauté them until they become translucent and slightly browned.
- Add minced garlic and ginger. Sauté for a couple of minutes until the raw smell disappears.
- Pour in the tomato puree and cook it on medium heat until it thickens and the oil starts to separate from the sides.
- Add turmeric powder, red chili powder, garam masala, and salt to the tomato gravy. You can adjust the spice levels to your preference.
- Optional: Add 1 tsp of sugar to balance the acidity of the tomatoes. Adjust to taste.
Finish the Dish:
- 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.
- Add the fried paneer cubes and simmer for another 2-3 minutes until the paneer absorbs the flavors of the sauce.
- Garnish Paneer Makhani with chopped coriander leaves.
- Serve hot with naan, roti, or rice.