The creamy decadence of paneer makhani makes it an Indian cuisine favourite. The following recipe appears on TarlaDalal.com. Tarla Dalal was born in Pune, India and moved to Bombay where she ran a cooking class. She wrote many cookbooks and had television cooking shows, not only shown in India, but around the globe.
Ingredients
For The Gravy 2 cups chopped tomatoes 1 cup sliced onions 1/2 cup cashewnuts (kaju) 4 whole dry kashmiri red chillies , broken into pieces Other Ingredients 3 tbsp butter 2 tsp garlic (lehsun) paste pinch of cinnamon (dalchini) 3 cloves (laung / lavang) 2 cardamoms (elachi) 2 bayleaves (tejpatta) 1 tbsp dried fenugreek leaves (kasuri methi) 2 tsp garam masala 1/2 cup tomato puree salt to taste 1/4 cup whisked fresh curds (dahi) 1 tsp sugar 4 tbsp fresh cream 2 cups paneer (cottage cheese) strips , cut into 1" x 1/4" For The Garnish 2 tbsp fresh cream
Method For the gravy
Combine all the ingredients along with 1½ cups of water in a deep kadhai and boil on a high flame for 10 to 15 minutes or till the tomatoes are soft, while stirring occasionally.
Cool and blend in a mixer to a smooth mixture. Keep aside.
How to proceed
Heat the butter in a deep kadhai, add the garlic paste and sauté on a medium flame for a few seconds.
Add the cinnamon, cloves, cardamom and bayleaves and sauté on a medium flame for a few more seconds.
Add the dried fenugreek leaves, garam masala, tomato purée, prepared gravy and salt, mix gently and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.
Add the curds, mix well and cook on a medium flame for 1 more minute.
Add the sugar, ¼ cup of water, paneer and cream, mix well and cook on a medium flame for another 2 minutes.
Serve hot garnished with fresh cream.
From https://www.tarladalal.com/Paneer-Makhani-1494r