Paneer Makhani

Pour 2 glasses of water in a pan

Cut the tomatoes in two halves and put them in the pan

Add the onions

Add the cashews

Add the mace

Add the green chillies

Boil all the ingredients together

Allow the mix to cool down

Tip: The ingredients can also be pressure cooked. Add 1 glass of water and give it 1 whistle

Tip: You can also cook the ingredients in an open vessel. Add roughly 1 and a 1/2-2 glasses of water

After you have finished pureeing the tomatoes, sieve the whole mixture

Sieving gives the mixture a smooth silky texture

For better results, add some more water

Add butter in a pan

Tip: Butter and cream are important ingredients that set this paneer recipe apart. Use both these ingredients according to your judgement

Add the garlic-ginger paste

Cook the garlic-ginger paste in the butter for about 2-3 minutes

Add the tomato gravy

Stir the mix well

Add salt once the mixture turns silky smooth

Add the red chilli powder

Tip: While adding salt make sure that the quantity is not excess

After adding all the ingredients, cook the gravy for 7 minutes for it to become more silky in texture

As the gravy comes to a nice boil, add the tomato ketchup

Tip: Instead of ketchup, you can also use 2 tbsp of honey

Add the garam masala

Add the kasoori methi

Stir the mixture well

The gravy is ready now. Just add in the paneer

Add the fresh cream

Stir the mix well

Sprinkle the gravy with some coriander leaves

Give it a quick boil and shut the gas immediately

For Kalonji tadka:

Heat butter in a small pan

Add the Kalonji seeds

Give it a quick stir

Pour it on the gravy

Add the cardamom

Paneer Makhani is ready to be served