Healthy Paneer Makhani

Ingredients

• 6 Tomatoes, chopped
• 2 Onions, chopped
• 8 cloves Garlic
• 2 Green Chilies
• 2 Chilies, Kashmiri Red
• 4 – 5 Cashew nuts
• 1 teaspoon Poppy Seeds, Khus Khus or White
• 1 Bay Leaf
• 1 Cinnamon, stick
• 3 Cloves
• 2 Cardamoms
• 1 teaspoon Oil
• 1 tablespoon Butter
• 1 teaspoon Tomato, Ketchup
• ½ teaspoon Garam Masala
• 1½ tablespoons Kasuri Methi, dry fenugreek
• Salt, to taste
• 2 tablespoons Yogurt, beaten
• 500 grams Paneer, Cottage Cheese

Steps

1. In a pressure cooker, add tomatoes, onions, garlic, green chillies, red chillies, cashewnuts, khus khus, bay leaf, cinnamon, cloves, cardamom and half a cup of water. After 2 whistles, switch off the flame and set aside to cool.
2. Once cooled, fish out the whole spices (bay leaf, cinnamon, cloves and cardamom) and puree the rest in a blender till smooth.
3. Add oil and butter to a pan. Once hot add the pureed mixture and tomato ketchup and simmer for 20 minutes. Add salt and garam masala.
4. In another pan, dry roast the kasuri methi and then grind to a fine powder. Add to the gravy and cook for five more minutes.
5. Just before serving, add the beaten yogurt and paneer. Serve with chapatis or rice and a side of onions.