Paneer Makhani

Ingredients

For the paneer

• 14 oz paneer, (homemade or store bought)- cubed
• 2 tablespoons thick drained plain yogurt or Greek yogurt
• 1 teaspoon Kashmiri red chili powder/paprika/cayenne
• salt
• 2 teaspoon kasuri methi/dried fenugreek leaves, crushed
• 1 tablespoon oil

For the sauce

• 2 cups Makhani Sauce (without the cream added to the sauce)
• 2.5 cups water
• 1.5 teaspoon oil
• 1 small onion, cut into chunks
• 1/2 red bell pepper, cut into chunks
• 1/2 cup heavy cream or half and half
• 1 tablespoon almond or cashew paste (soak the nuts and grind them to a paste)
• 2 teaspoon sugar
• 1 tablespoon kasuri methi/dried fenugreek leaves, crushed

For the Makhani sauce

• 1/4 cup ginger paste
• 3tablespoon garlic paste
• 2 inch stick of cinnamon
• 2 black cardamoms
• 2 small green cardamoms
• 1 teaspoon fenugreek/methi seeds (This is a MUST)
• 1 tablespoon kasuri methi (dried fenugreek leaves; Available in Indian Groceries)
• 5  cups pureed fresh tomato (or about 1/2 the amount of tomato paste) – it is okay to use more tomato
• 1 teaspoon red chili powder (optional)
• 1/2 teaspoon cinnamon powder
• Salt to taste
• 3 hot green peppers slit (optional)
• 1/4 cup melted butter/ghee (I substitute it with cooking oil for obvious health reasons)
• 1/2 cup heavy cream/whipping cream
• 1/2 cup milk

Instructions

Makhani sauce

Heat butter/ghee/oil  & add cinnamon, cardamoms and fenugreek seeds.

Once the seeds start to sizzle, add ginger garlic paste, salt, chili powder and stir and fry till fat (butter) separates, and starts to form small bubbles.

Add tomato paste, green chili, cinnamon powder and kasuri methi (Mix the tomato paste with double the amount of water to make it like a puree of use Tomato Puree).

Cook/simmer and reduce the tomato sauce, till done. (you will know which the fat/ and the spice mix/masala leaves the sides of the pan and the oil separates and you will definitely smell it!). Make sure to cover the pan as the sauce will bubble and splatter.

(At this stage the sauce can be frozen for later use. If you are cooking anything with the sauce right away, go ahead and add the cream and milk.)

Add heavy cream and milk. Boil/simmer for about 10 minutes.

After the sauce is done, proceed to cook whatever dish you have decided.

The masala/sauce can be frozen in airtight containers for quite a few months. BUT if you want to freeze it, DO NOT add the cream and the milk. Add the cream and the milk when you want to use it to prepare the final dish.

Paneer Makhani

Whisk yogurt, salt chilli powder,  kasuri methi and oil in a large non reactive bowl. Add paneer cubes to the bowl and toss for the marinade to coat the paneer. Let is sit for about 15 minutes. On an oven proof tray, place aluminium foil. Place the paneer cubes with the marinade clinging to them in a single layer on the foil. Bake for 7 minutes in a pre heated oven at 350 degree. F. Then broil the paneer for 3 minutes; turn them over and broil for another couple of minutes. Set aside. Ambu says not to broil the paneer.

Heat 1.5 teaspoon oil in a pan. Saute the onion and pepper at high heat for about 2 minutes. The vegetables should be still crisp. Do not over cook. Set aside.

In deep pan, add the Makhani Sauce; add 1 cup of warm water and bring it to a boil. Reduce the heat, add the sugar, kasuri methi/dried fenugreek leaves, chopped onion and bell pepper. Partially cover and cook for 5 to 7 minutes at moderate heat.

Uncover, add the paneer cubes,  and the almond or cashew paste and stir gently for the spice mix to coat the paneer. Add 1.5 cups of warm water, cover partially and simmer for 15 more minutes over moderate over heat.

Reduce the heat and allow the temperature of the pan to come down. Add the cream and gently stir it in the pan. Simmer for another 5 minutes.

The Paneer Makhani is ready to serve.