Paneer Makhani

1. In a medium pan, melt the butter and carefully spread it throughout the pan. Add green cardamom, black cardamom, and cinnamon sticks. Gently sauté everything together with the butter.
2. Stir in the tomato puree. Bring the mixture to a boil. Add salt. Reduce heat to simmer.
3. Add paneer, tomato ketchup, red chili powder, and sugar. Give everything a proper stir. Continue to stir and gradually add water. Put the lid on the pan and return to a boil.
4. When it comes to a gentle boil, add kasurimethi and mix well.
5. Now, gently stir in the cream and mix well. Return to a boil. Sprinkle with grated paneer, to garnish.
6. Your delicious PaneerMakhani dish is finally ready. Serve hot.

Trivia

1. The Hindi word “Makhan” means ‘butter’ in English, thus, “Makhani” translates as “buttery”.
2. The origin of the dish is from a restaurant in Delhi in the1950s. The sauce was invented by the Punjabis by mixing butter into a curry that is made with tomato.

Also, a survey in India showed that PaneerMakhani was in the top 5 list of foods ordered in the country.