Creamy Paneer Makhani

This recipe is perfect for those who love a rich and creamy gravy. It's easy to follow and packed with flavour!

Ingredients:

• 200 gms paneer (cubed)
• 2 tbsp Jyoti Foods Paneer Magic Mix
• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1 green chili, slit (adjust for spice preference)
• 1 tsp ginger-garlic paste
• 1/2 tsp Jyoti Foods Turmeric / Haldi powder
• 1/4 tsp Jyoti Foods Red chili / Lal mirch powder
• 1/4 tsp Jyoti Foods Coriander / Dhaniya powder
• 1/4 cup cooking cream (optional)
• 1 bay leaf (Tej Patta)
• 2 Jyoti Foods Cloves / Laung (Laal Pari)
• 2-3 Jyoti Foods Green cardamom / Chhoti elaichi (8mm)
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Marinate the paneer: In a bowl, toss the cubed paneer with the Jyoti Foods Paneer Magic Mix. Set aside for 15 minutes.
2. Heat oil in a pan or pressure cooker. Add the chopped onion and bay leaf. Fry until the onions are translucent.
3. Add ginger-garlic paste and green cardamom. Cook for a minute, releasing the aroma.
4. Add the chopped tomatoes and cook until softened and mushy.
5. Add the Jyoti Foods turmeric powder, red chili powder and coriander powder. Stir well and cook for another minute.
6. Pour in 1/2 cup water and bring it to a boil. Adjust the water quantity depending on the desired gravy consistency.
7. Add the marinated paneer and simmer for 5-7 minutes.
8. For an extra creamy texture, stir in the cooking cream (optional). Season with salt to taste.
9. Garnish with chopped fresh coriander leaves and serve hot with roti, paratha or naan.

Tips:

• If you don't have ginger-garlic paste, you can use 1-inch grated ginger and 2 cloves minced garlic.
• You can adjust the spice level by adding more or less red chili powder.
• For a richer gravy, add a dollop of cashew paste along with the tomatoes.