Restaurant style Butter Paneer Masala aka Paneer Makahani aka Paneer Makhanwala in a teaspoon and a half of oil and a tablespoon of butter! Too good to be true?! Well, this simple recipe gives the exact same restaurant like taste without making the curry it too oily or heavy. This is my go to Makahani gravy! Add cream and cashews to make it rich and creamy or skip both for a leaner version.
So here goes –
For Makhani Gravy
4 large tomatoes, chopped into quarters (go for red, well ripened tomatoes)
2 large onions, chopped into quarters
1 large green chilli, roughly chopped
6-7 cloves garlic
1 inch piece of ginger,grated
8-10 cashews ( to get a rich gravy, if so desired. Else skip)
1 tsp Oil
1 Tbsp Butter (I used Amul)
500 gms Paneer cut into rectangles or cubes
1 tsp Salt
1 tsp Kashmiri lal mirch powder
½ tsp coriander powder/dhaniya powder
A pinch of turmeric powder/haldi
½ tsp Garam Masala
1 Tsp Kasoori Methi, crushed between palms
½ tsp Sugar (May skip if slightly sweet Makhani gravy is not to your taste)
1 Tbsp Cream/Malai ( add to gravy for a creamy texture)
Some Cream/Malai to garnish
Heat 1 tsp of oil in a heavy bottomed pan/kadhai and add onions and garlic, stir for a couple of minutes and add the tomatoes, green chilli, ginger, cashews (if using). Cover and cook on medium heat till the tomatoes become pulpy.
Cool and grind to a smooth paste.
Heat butter slightly and add haldi powder, dhaniya powder and kashmiri lal mirch powder. (In case you want a stronger garlic flavour, stir fry a tbsp of ginger garlic paste in the butter before adding the dry masalas).
As soon as it comes to bubble slightly, add the ground paste. Cover and let it come to a boil.
Add salt, kasoori methi and sugar. Lower the heat, cover and let cook for another 10 minutes. Add half a cup of water if the gravy looks too thick. Add cream and paneer cubes and simmer for half a minute.