• 4 medium sized tomatoes
  • 1 onion
  • 4-5 garlic cloves
  • 1/2 ginger
  • 2-3 Kashmiri red chilli
  • 1/3 cup California Walnuts
  • Salt to taste
  • 1 teaspoon coriander powder
  • 1 teaspoon Kashmiri red chilli powder
  • 1 teaspoon jeera
  • 1 tablespoon ghee or olive oil
  • 1 green chilli
  • 1 tablespoon honey
  • 1/4 whisked curd
  • A pinch of garam masala
  • 1 teaspoon kasuri methi
  • 300g paneer
  • 1 teaspoon butter optional


  1. In a pan add the tomatoes and onion cut in quarters. Add garlic, ginger, Kashmiri red chillies, salt, coriander powder, red chilli powder, jeera and add some water (about 200ml) and cover and cook for about 7-8 minutes.
  2. Add California walnuts and cook for another 3-4 minutes.
  3. Cool down the mixture and grind it in a mixer grinder. You need a very fine paste.
  4. Now in the same pan add a very little amount of ghee, butter or olive oil. Add a slit green chilli and some ginger julienne. Sauté for half a minute and add the healthy makhani gravy by passing through a sieve.
  5. Now adjust the seasoning, add some honey or sugar and bring to a simmer.
  6. Whisk the curd very well & lower the flame and add the curd.
  7. Cook for 3-4 minutes and then add  paneer cubes.
  8. Finish with garam masala powder and freshly toasted kasuri methi. Add a teaspoon of butter to add some buttery flavour.
  9. Serve hot