Paneer Makhani

Ingredients

• 250 gms Paneer
• 200 gms Fresh Cream
• 200 gms Tomato Puree
• 2–3 tbsp Butter
• 2 tbsp Dried Fenugreek Leaves (Kasuri Methi)
• 1/2 tsp Red Chilli Powder
• 1/2 tsp Garam Masala Powder
• Salt to taste
• Green chillies (slit, optional)
• Coriander leaves for garnishing

1. **Preparation

• Cut paneer into medium-sized cubes.
• Crush kasuri methi lightly between palms.
• Slit green chillies if using.

2. **Preparing the Makhani Gravy

• Heat butter in a pan on low flame.
• Add slit green chillies and sauté lightly.
• Add tomato puree, crushed kasuri methi, salt, and red chilli powder.
• Simmer for 4–5 minutes, stirring occasionally, till the gravy thickens and butter separates.

3. **Adding Cream & Spices

• Add fresh cream to the gravy and mix well.
• Add garam masala powder.
• Cook for another 2–3 minutes on low flame.

4. **Adding Paneer

• Add paneer cubes to the gravy.
• Gently mix and cook for 1 minute.
• Do not overcook to keep paneer soft.

5. **Garnishing & Serving

• Switch off the flame.
• Garnish with chopped coriander leaves.
• Serve hot with naan, roti, or jeera rice.