Paneer Makhani

Ingredients

  • 3/4 cup cashews
  • 10 roma tomatoes
  • 16 oz paneer (sub Queso Fresco ok)
  • 6 tbsp butter
  • Cloves
  • Cinnamon
  • Cardamom
  • 1 large habanero pepper, minced
  • Chili powder
  • Tumeric
  • Garam masala
  • Brown sugar
  • 1 cup milk (oat ok)
  • 1 cup heavy whipping cream

Instructions

  1. Soak blocks of paneer in hot water to soften (ignore for sub cheese) for 15 minutes. Slice into cubes
  2. In a blender or food processor, blend tomatoes and cashews until cashews are grains
  3. In a large pot, melt butter on medium heat
  4. Saute habanero, and a generous amount of cloves, cinnamon, and cardamom
  5. Add tomato mix, chili powder, and tumeric
  6. Cover partially, cook until starts to thicken
  7. Add masala, milk, and brown sugar
  8. Cook for a few minutes, you may need to turn down temp
  9. Add cubed paneer
  10. Cook for another few minutes
  11. Turn off heat and mix in cream
  12. Serve over basmati rice with naan