1 1/2 cup of diced Paneer cubes.
¼ cup Milk or yogurt
1 tablespoon of fresh Cream
½ cup of chopped onions
½ cup canned Tomato puree
½ teaspoon ginger paste
1 teaspoon garlic paste
¼ cup of cashews, almond, and poppyseed (ground into paste)
1 tablespoon of chopped coriander leaves.
1 Bay leaf
1 inch Cinnamon
1 teaspoon cumin seeds
1 tsp red chilli powder
¼ of a cup of cooking oil
Salt to taste
Grind cashews, almonds, poppyseeds along with yogurt or milk and set aside.
Shallow fry the paneer cubes until golden and set aside.
In a round bottom pan, heat ¼ of a cup of cooking oil and add cumin seeds, cinnamon stick, bay leaf, cloves, red chillie powder, cashew-almond-poppyseed paste, onions, ginger and garlic. Cook for a minute until unions look translucent, add tomato puree and cook for another min and let the gravy cool to room temperature.
Discard the bay leaf, grind the ingredients to a fine paste in a food processor. Return the sauce from the food processor to the round bottom pan.
Add paneer pieces, salt and cook covered over a low flame until oil seperates. Add a few tablespoons of water if the gravy looks dry.
Shut the flame and garnish the dish with fresh cream, chopped coriander leaves.
Serve Paneer Makhanwala with hot roti’s.