Paneer Makhani (Paneer in rich gravy)

Makes 8 cups of paneer makhani

I do not enjoy the smooth texture of a blended gravy, so I use finely chopped ingredients. But I have family that likes the restaurant look-and-feel of a blended gravy.

Ingredients

• 4 tbspn vegetable oil
• 2 medium onion, finely chopped
• 3 medium Thai peppers, finely chopped
• 1 tspn coriander powder 
• 1 tspn cumin powder
• 1 tspn turmeric powder 
• 2 cloves garlic, grated
• 1 tbspn ginger, grated
• 2 medium tomato, finely chopped - optional
• 1 cup cashew paste (soak cashews for 10 minutes and blend) - optional
• 1 cup sour cream
• 1 tspn sugar
• 1 tbspn cilantro, finely chopped   
• 16 rectangular 1 x 1/2 x 1/2 inch cubes of paneer

Preparation

1. Grate garlic, ginger.
2. Cut peppers, and finely chop onions and tomatoes.
3. Beat the sour cream with a spoon.  
4. Pan-fry pieces rectangular cubes of paneer in vegetable oil, and keep aside. 

Instructions

1. Heat the oil, and stir the onions on medium-high heat till they are pink.
2. Add the peppers and powdered spices and stir till the oil separates from the onions. 
3. Add grated ginger and grated garlic and saute for another minute.
4. Add chopped tomatoes, and stir for two minutes.
5. If you prefer blended gravy with a restaurant look-and-feel, take the gravy off the heat and allow it to cool till it is lukewarm. Blend till it is smooth, and then heat on medium-high.- optional
6. Add cashew paste and stir well. - optional
7. Add salt to taste. 
8. Add sour cream and sugar and stir well. - optional
9. Stir on low-medium heat for another minute, and take off the heat.  

Garnishing

1. Put paneer cubes in a serving bowl. 
2. Stir in the curry. 
3. Sprinkle cilantro on top.

Serving

1. Serve hot with any flat bread - nan, roti or paratha hot from the pan.
2. It can also be served with hot steamed Basmati rice.