Paneer Makahani

Paneer makhani is a easy dish and prominent in every restaurant , specialty of makhani sauce is that it doesn't contain onions in it. My children especially loves this as its not spicy and creamy rich , makahani means butter, paneer is cottage cheese. Generally this gravy is served with rotis, but my son loves it with poris(wheat + maida bread deep fried in oil)Lets get cooking!!!
                               

Ingredients:
1cup paneer
5-6 tomatoes
2 cloves of garlic
1 slit green chilli
2 tbsp of cream
 1-2 tbsp of butter
 1 bay leaves
1/2 tsp of ginger powder
1 tsp of cumin powder
1 tsp of chilli powder(if you need spicy you can add 2 tsp)
1/2 tsp  garam masala
1/2 tsp of kasuri methi
salt to taste

Method:

• Blanch the tomatoes , peel the skin and puree it.
• Heat butter in a kadai , add the bay leaves.
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• Add chopped/garlic paste to the butter, cook till it is brown.
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• Now tip in ginger powder or ginger paste(1/2 tsp ginger paste)
• Add the tomato puree, cook  till  butter oozes out, and it becomes glaze.
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• Then add the masala powders(cumin powder, garam masala, chilli powder), cook in simmer for 2 minutes.
• At this stage add the 1/2 tbsp of cream and stir it well, in low flame, be careful it doesnt curdle.
• Now tip in paneer , stir well, cook for a minute.
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• Before switching off add  crushed kasuri methi, and swirl in fresh cream, serve hot with rotis/poris.