Paneer Makhani - Divine indulgence
This is my sister-in-law's recipe. She is an amazing cook and whips up these delicious dishes which look and taste as good or better than you would find at any top Indian restaurants. This is a rich dish, originally from the northern regions of India and made during special occasions. The first I had this was at her place when they had their house warming. And then I ABSOLUTELY had to make this for Diwali. So for Diwali, we have a get-together at our place every year and I like to cook mostly at home. I usually make Chole and one other dish. Last year, this was the highlight. Everyone loved it. It is high effort, but totally worth every bit of it. Enjoy! Paneer Makhani Ingredients Paneer - 500 g Onion - 6 small Tomatoes - 2 cans or 8 large Ginger - 3 in piece Garlic - 3 pods Cashew nut paste - 1/4 cup (grind with a little water) Bay Leaf - 2 Kasoori Methi (dried fenugreek) - 4-5 tbsp Cardamom Garam Masala Corriander-Jeera powder Kashmiri Mirch Powder (red pepper powder) Salt - per