Paneer Makhani

For The Base Gravy

1. Heat oil in a deep bottom pan (kadhai), add all the whole spices & sauté till fragrant.
2. Now add the onions and sauté till translucent.
3. Followed by garlic & ginger. Cook till their raw flavour goes off.
4. Now add melon seeds along with tomatoes and give a nice stir so everything combines well.
5. Season with salt, turmeric powder, red chilli powder & coriander powder. Mix well.
6. Add about half a cup of warm water. Give it a stir. Cover the pan with it’s lid and let it cook on medium flame till the melon seeds soften.
7. Once done, keep it aside and allow it to cool down.

For The Paneer

1. Heat ghee in a non-stick. Add paneer pieces and sear them till golden brown from both the sides. Once done switch off the flame and keep it aside.

For The Final Gravy

1. As the base gravy cools down remove all the whole spices but not the red chillies and transfer the gravy into a blender and make a smooth paste. Strain it and keep it aside.
2. In the same kadhai heat butter along with oil (add oil so the butter doesn’t burn). Add the strained gravy and mix well.
3. Add hot water to adjust the consistency.
4. Now cover the kadhai with lid and let it simmer for a couple of mins on medium flame.
5. Add crushed kasuri methi and stir well.
6. Now add paneer pieces to the gravy and gently mix all together so the paneer pieces are covered in the gravy.Cook for a min and switch off the flame.
7. Now for smoke, take a hot koyla in a steel bowl and place it in the centre of kadhai and put a dollop of ghee on koyla and quickly cover the pan with its lid.
8. Smoke it for 3-4 mins. Open it, remove the koyla and stir the gravy so the whole gravy gets flavoured with smoke
9. Remove in a serving bowl & garnish with fresh cream & kasuri methi.
10. Enjoy with tandoori roti on the side.