Paneer Makhani recipe | How to prepare Paneer Makhni
October 23, 2016
Batons of paneer or Indian cottage cheese simmered in satin smooth tomato gravy accentuated with aromatic kasoori methi. Paneer Makhani is a rich dish with a dash of cashew(optional) and no onion in it. As the name paneer makhani suggests the dish is from the great land of Punjab. Butter is found in many of the dishes in Punjab. In atraditional Punjabi house the thick white and creamy pure butter is made from pure milk from their own houses. Pure butter is made from churning creamy curd or Dahi with the help of a wooden churning stick called Phirni. Better use Home made Garam Masala for a great taste
Paneer Makhani is best served with Rotis Parathas and Naans
Paneer or Indian cottage cheese : 250 gms
Tomatoes : 3 properly Ripened and fleshy approximately 400 Gms
Cashew and Almonds : Approximately 10 numbers
Green cardamoms : 2 nos
Cinnamon stick : one small
Cloves : 2 nos
Greem chilly : One whole slitted
Ginger paste : ¾ teaspoon
Garlic paste : ½ teaspoon
Red Chilly powder : 1 teaspoon( adjust as per the spiceness) Preferably Kashmiri chilly for its rich colour
salt : As per requirement
Sugar : ½ teaspoon
Turmeric ¼ teaspoon
Home Made garam Masala : 1 teaspoon
Kasuri Methi : ¼ teaspoon
Cream : ¼ Cup
Wash the tomatoes properly and cut in to small pieces
Soak the cashews in lukewarm for around 6 minutes
Add the cashew, soaked water and tomatoes in mixer grinder and blend it properly so that we can get a smooth tomato puree.
Filter it to form a smooth puree( optional)
Take a pan ad heat one tablespoon of butter.
Add the cardamoms, cinnamon stick, cloves and slit chilly in to it
As they sizzle, add ginger and garlic paste in to it and saute for a while till the raw smell of the ginger and garlic goes off.
Add tomato puree previously prepared using the blender in to the pan
Continue cooking till the tomato puree thickens
Add Kashmiri red chilly as well as enough salt in to the pan.
Adjust the chilly powder accordingly based on the spiciness you require.
Add the homemade garam masala. If it is home made add only ¾ of the spoon since it will be strong, else add 1 to 1 and ½ teaspoons depending upon the taste.
Add half spoons corriander powder into it and cook till the puree thickens to properly.
Add 1 cup of water along with sugar and mix( adjust according to the consistency). Cook till the gravy thickens to the final curry
Add the paneer in to it and stir it gently. Add Kasuri methi and in to it and heat for 2 to 3 minutes in low flame.
Paneer is ready and add the cream for final garnishing.
Serving size: 142 Gm Calories: 200 Fat: 17 g Carbohydrates: 6 g Sugar: 2 g Sodium: 541 mg Protein: 5 g Cholesterol: 45 mg
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