A all time favourite in our household. As the name tells this is a dish with makhan (Butter) and is very smooth and creamy. If you want to avoid the fat, you can substitute the butter with oil, and milk with water and not put the cream. The taste is still great but not the same so I guess once in a way we can indulge in some fatty food that tastes heavenly, you will never have left overs with this dish.


Ingredients

250 gms Paneer, cut into cubes of 1 inch each
1 inch stick Cinnamon
2 Cloves
2 Cardamom
5-6 black pepper corns
1 onion, sliced
2 tomatoes, cut in big chunks
1 inch piece ginger, chopped
8-10 Garlic cloves, chopped
1 green chilli, chopped
1 tsp cashew nuts, chopped and soaked in water.
1 tsp Red chilli powder
1/4 tsp Turmeric powder
1 tsp corriander powder
1 tsp tandoori masala
Salt to taste
1/2 tsp Garam masala
2 tbsp Malai or cream
1/2 milk or water
1/2 tbsp Butter
1/4 tsp Sugar
1 tbsp Kasoori methi


Method

1. Heat oil in a pan, add the cloves, cardomom, cinnamon and black pepper corns. Cook for a minute.
   
2. Add the garlic, ginger and green chillies. Cook for a minute.
   
3. Add the onion and cook till the onions have a brown border.
   
4. Add the tomatoes, cook till the oil seperates.
   
5. Add the cashewnuts and turn off the gas. Allow this to cool.
   
6. Grind the above mixture to a smooth paste using as little water as possible.
   
7. Heat butter in the same pan, add corriander powder, red chilli powder and tumeric powder. Cook for 30 seconds.
   
8. Add the ground mixture and cook till the oil seperates. About 5 minutes.
   
9. Reduce the heat to low, slowly add the milk, salt, paneer, kastoori methi, tandoori masala. Let it come to a boil.
   
10. Add the malai/cream just before serving, allow to boil on low and serve.