Ashk Paneer Makhani 280g

Ashk Paneer Makhani is a variation of the classic Paneer Makhani, which is known for its rich, creamy, and mildly spiced tomato-based gravy. The term „Ashk“ refers to the use of onions, which are integral to the dish. This recipe combines the richness of paneer with a luxurious, buttery sauce, perfect for serving with naan or rice. Here’s how to make it:
Ingredients:
For the Paneer:
200g paneer, cubed
1 tbsp oil or ghee (for frying, optional)
For the Makhani Gravy:
2 medium onions, finely chopped
4-5 large tomatoes, pureed
1-inch piece of ginger, finely chopped
4-5 cloves of garlic, finely chopped
2-3 green chilies, slit
2 tbsp butter
1 tbsp oil or ghee
1/2 cup fresh cream
1 tbsp cashew paste (optional, for extra creaminess)
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chili powder (adjust to taste)
1 tsp garam masala
1 tsp coriander powder
1 tsp kasuri methi (dried fenugreek leaves)
1 tbsp honey or sugar (for sweetness)
Salt to taste
Fresh coriander leaves for garnishing
Instructions:
Fry the Paneer (Optional):
Heat 1 tablespoon of oil or ghee in a pan.
Lightly fry the paneer cubes until golden brown on all sides. This step is optional but enhances the flavor and texture.
If fried, soak the paneer in warm water to keep it soft.
Cook the Onions:
In a large pan, heat the butter and oil/ghee.
Add cumin seeds and let them splutter.
Add the finely chopped onions and sauté until they turn golden brown.
Add the ginger, garlic, and green chilies. Cook until the raw aroma disappears.
Tomato Gravy:
Add the tomato puree to the pan and cook until the oil starts to separate from the mixture.
Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook for a few more minutes until the spices are well incorporated.
Creamy Element:
Lower the heat and slowly add the cashew paste (if using) and cream. Stir continuously to ensure the mixture is smooth and creamy.
Add honey or sugar to balance the acidity of the tomatoes and enhance the flavor.
Add the Paneer:
Gently add the paneer cubes to the gravy, ensuring they are well coated.
Simmer the dish on low heat for 5-7 minutes, allowing the paneer to absorb the flavors of the gravy.
Finish with Kasuri Methi and Garam Masala:
Crush the kasuri methi between your palms and sprinkle it into the gravy.
Add the garam masala and stir gently to mix.
Garnishing:
Garnish with freshly chopped coriander leaves and a swirl of fresh cream.
Serving:
Serve Ashk Paneer Makhani hot with naan, roti, paratha, or steamed basmati rice.
The dish is rich, creamy, and full of flavor, making it perfect for special occasions or a comforting meal.
Enjoy your Ashk Paneer Makhani!