Paneer Makhanwala

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
• 2–3 Green Chillies
• Salt to taste
• Coriander leaves for garnishing

1. **Preparation

   • Cut paneer into medium-sized cubes.
   • Slit green chillies lengthwise.
   • Crush dried fenugreek leaves lightly between your palms.

2. **Preparing the Makhanwala 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, until the gravy thickens and butter starts separating.

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, ensuring paneer remains soft.

5. **Garnishing & Serving

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