Combine onion, tomato, ginger & garlic, cashew nuts, salt and water (2-2.5 cups). Bring to a boil. Reduce flame to lowest and cook for 10-12 mins. Separate the stock (cooking water and veggies).
Once the veggies are cooled a bit (10-15 mins), add 1/4 - 1/3 cup of stock to it and grind to a smooth paste. Keep it aside.
Heat oil/ghee in a wide and deep pan. Add jeera. Add Add chilli & coriander powder. Fry it for 1-2 mins. Add the ground paste and mix well.Add kasuri methi and mix well.
Mix tomato paste with 2 tbsp water and add to the curry. Add salt & garam masala and stir. Add paneer cubes and mix well. Cover and cook on low flame for 7 -8 mins.
Take the pan from the stove and add the milk gradually. Gently mix the curry and bring it back to fire. Add butter (if using) and continue to cook for 3-4 mins. Do a taste test, and add 1/2 tsp of sugar, if required, to balance the flavours.
Let the curry rest for a while for the flavours to settle in. Serve hot/warm with Roti, Naan, Chapathi, Plain Rice, Veg Pulao, Ghee Rice
I cooked the dish in 1 tbsp ghee and used a knob of butter in the end. If you want, you can cook the dish in oil and add butter in the end.You can add the stock to adjust the consistency of the gravy. Add stock (if using) before adding milk. Keep in mind that the gravy tends to thicken as it rests.You can store the left over in fridge upto 3 days.
This Paneer Makhani was printed from https://mariasmenu.com/vegetarian/paneer-makhani.
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