Paneer Makhanwala – Marathi Recipe

Instructions

• Wash and chop tomatoes into big chunks.
• Transfer them into the cooker.
• Add ginger, cashew nuts, garlic, and close the lid.
• No need to add water as tomato has a lot of moisture.
• Cook on medium heat until 1 whistle.
• Let the cooker cool down completely.
• Transfer everything into a blender jar and blend it into a smooth puree.
• Heat up a pan on medium heat and add butter.
• Strain the puree into the pan. So that gravy gets a nice texture.
• Mix well with butter and cook the puree for about 6-7 minutes.
• Add kitchen king masala, cumin powder, coriander powder, red chili powder and mix well.
• Cook the gravy for another 6-7 minutes.
• When masala begins to release oil add sugar to balance the sourness of the tomato.
• Add salt and mix well.
• Add hot water to adjust the consistency and mix well.
• Add paneer and mix well.
• Cook for just about 4-5 minutes.
• Don’t cook longer or the paneer will lose its soft texture and become chewy.
• Crush Kasuri methi between your palms and add.
• Add cream and mix well.
• You can beat the homemade malai well and use it.
• Paneer Makhan Wala is all-ready.
• You can add a little more butter to make it richer and mix well.
• You can serve this with naan, roti, fulka, or plain paratha.