Monday, July 29, 2013

Paneer Makhani



In my  blog there are various paneer recipes  as paneer is one of my favorite and can be found in my weekly menu and I also make sure to  include one paneer item in my menu when we have guests over. Today I'm posting Paneer Makhani, which  is one of the famous North Indian paneer gravy. The soft paneer in creamy  gravy goes well with any bread such as Naan, Kulcha, Roti or even with any rice items.


RECIPE:
Cooking Time: 20-25 mins
Preparation Time: 5-10 mins

Ingredients:
  • Paneer: 200 grm( cut in cubes)
  • Cashew: 1/4 cup 
  • Fresh cream: 2-3 tbsp
  • Onion: 2 medium(Chopped)
  • Tomato: 2 medium(Chopped)
  • Ginger garlic paste: 1 tsp
  • Green chilli: 1 ( finely chopped)
  • Turmeric pwd: 1/4 tsp
  • Coriander pwd: 3/4 tsp
  • Cumin pwd: 1 tsp
  • Garan masala: 1 tsp
  • Kitchen King masala pwd: 1 tsp
  • Chilli pwd: 1/4 tsp
  • Salt to taste
  • Oil for cooking



Method:


  • Take the cubed paneer and  immerse them in a bowl of warm water.This process will keep the paneer cubes soft.
  • Heat  1-2 tsp oil in kadai/ pan and add chopped onion, saute for 2-4 min then add chopped tomato and saute for 2-4 min.
  • Cool down onion tomato mixture and then grind it. keep aside.


  • To make cashew paste just soak cashew in warm water for 15 mins and then grind it to smooth paste using little milk or water. Keep aside.
  • Heat 2-3 tsp butter in kadai/ pan and cumin seed, once they start spluttering  add ginger garlic past and chopped green chilli,  cook for few sec.
  • Add the onion-tomato paste, salt and all dry masala pwd and cook for 4-5 mins or till oil starts separating.


  • Add the cashew paste, mix well and let it cook for a couple of mins.Add more water to get the right consistency.
  • Add the paneer cubes to the gravy and simmer for 2-3 mins.
  • Add fresh cream and give a quick stir on low heat and boil for mins. Turn off the heat.
  • Serve with Naan/paratha/rice/pulao.




Note:
  • You can even shallow fry the paneer cubes for a couple of minutes until they turn slight brown and then immerse in warm water
  • Can also add butter at last. Adding butter at the end will enhance the taste.
  • You can avoid cream in the above recipe and add little milk instead.


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