Paneer Makhani

5 steps · 45 min total

1. 01

   Sauté aromatics

   Heat the 1 teaspoon canola oil in a pan. Add the grated 1 medium onion, 1 clove garlic, and 1 teaspoon ginger. Sauté for 2 minutes, until the raw edge is gone and the mixture smells fragrant.
2. 02

   Add spices

   Stir in the 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, and 2 teaspoons kashmiri mirch. Continue to sauté for a couple more minutes, letting the spices toast until they become aromatic.
3. 03

   Stir in tomato paste

   Add the 2 teaspoons kasuri methi and the 2 teaspoons tomato paste, which you've mixed with a bit of water to loosen it. If the mixture seems too thick, add a little more water until it forms a smooth, thick base.
4. 04

   Add paneer

   Once the mixture begins to boil, stir in the 4 servings salt and the 1 cup paneer cubes. Let the paneer cook in the gravy for a couple of minutes, allowing it to absorb some of the sauce's flavor.
5. 05

   Simmer with cream

   Pour in the 1/2 cup heavy whipping cream and add the 1/2 teaspoon sugar, mixing everything well to combine.

   Bring the curry to a gentle simmer for about 15 minutes, but be careful not to let it come to a rolling boil after the cream is added, as it can curdle.