Paneer Makhanwala - SK Khazana

Ingredients list for Paneer Makhanwala - SK Khazana

• 250 grams Cottage cheese (paneer)
• 2 1/2 tablespoons Ghee
• 4-5 tablespoons Cashewnut powder
• 4 Medium tomatoes ground to a fine puree
• to taste Salt
• 1/4 teaspoon Turmeric powder
• 1 teaspoon Dried fenugreek leaves (kasuri methi)
• 1 tablespoon Garlic finely chopped
• 2 tablespoons Tomato ketchup
• 2 tablespo to garnish Fresh cream
• 1 to garnish Medium carrot peeled
• 1 to garnish Medium cucumber
• 1 to garnish Medium tomato cut into roundels and halved
• 7-8 to garnish Cashewnuts

Method

1. Heat ghee in a deep non-stick pan, add cashewnut powder and mix well. Saute on medium heat, stirring continuously to ensure that the mixture does not get burnt, till fragrant.
2. Add tomato puree, mix well and sauté, stirring continuously, till ghee separates.
3. Add salt and turmeric powder and mix well. Crush and add kasuri methi, garlic and tomato ketchup and mix well. Add fresh cream and mix well. Cook on medium heat for a minute, stirring continuously. Switch off the heat.
4. Cut cottage cheese into triangles or squares and add to the gravy. Add a little water to get the required consistency and mix gently.
5. Turn on heat and cook, stirring continuously, for 2-3 minutes on medium heat. Switch off the heat.
6. Cut cucumber into a flower, Slice the carrot diagonally with a serrated knife.
7. Transfer prepared paneer gravy into a serving plate and a serving bowl. Decorate with tomato slices, carrot slices, cucumber flower, cashewnuts, a cottage cheese triangle, crumbled cottage cheese. Drizzle some cream on top and serve hot.