Paneer Makhani

Ingredients

• Anchor Butter 200g
• 1 tbsp vegetable oil
• 7 garlic cloves, finely chopped
• 1 tsp fresh ginger, finely chopped
• 4 cardamom pods
• 1 small cinnamon stick
• 1 bay leaf
• 400g tin of chopped tomatoes or 4 fresh tomatoes chopped
• 1 tsp tomato puree
• 1 tsp red chilli powder
• 1/2 garam masala
• Salt to season
• 60-100ml single cream
• Apetina Paneer 225g
• 2 tsp dried fenugreek leaves
• Fresh coriander to garnish (optional)

Method

1. Melt 1 tbs of butter and 1 tbs of oil in a pot.
2. Add in: 7 garlic cloves finely chopped, 1 tsp finely chopped ginger, 4 cardamom pods, 1 small cinnamon stick, and 1 bay leaf. Let this cook for about 2-3 mins.
3. Thereafter, add 4 chopped tomatoes (or 1 tinned chopped tomatoes) and 1 tsp tomato puree.
4. Mix this up and cover with lid. Let this all simmer on medium-low heat for about 3-5 mins.
5. Use an immersion blender and blend until a smooth paste.
6. Add in another tbs of butter followed by: 1 tsp heaped chilli powder, ½ tsp garam masala, and salt to taste.
7. Add in 1 cup of water and mix well.
8. Add in approx. 60-100 ml of single cream (preference)
9. Add in chopped up paneer blocks, followed by 2 tsp chopped and crushed fenugreek leaves (dried preferred).
10. Let this cook further for another 2-3 mins.
11. Garnish with cream and coriander on top.
12. Serve with garlic naan.