Paneer Makhni
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Paneer Makhni
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Recipe Submitted by:
| Servings | Prep Time |
| 4people | 15mins |
| Cook Time |
| 35mins |
| Servings | Prep Time | Cook Time |
| 4people | 15mins | 35mins |
Number of Servings: people
Measurement Units:
| Number of Servings: people | Measurement Units: |
Ingredients
- 200 gm Paneer cottage cheese
- 4 tomatoes
- 2-3 tbsp heavy cream
- 2 tbsp Butter
- 1 bay leaf tej patta
- 1 tsp Ginger-garlic paste
- 1/2 tsp Red chilli powder
- 1-2 Green Chillies slit
- 1/4 tsp Garam Masala powder or tandoori masala powder
- 1/2-1 tsp honey or sugar
- 1/2 inch Ginger julienned
- 1/5 tsp Kasuri methi dry fenugreek leaves, crushed
- 1.5 cups Water
- 1/2 tsp Salt as required
| Ingredients
|
Instructions
- Rinse the tomatoes very well. Chop them and make a smooth puree in a blender or grinder. keep the tomato puree aside.
- Melt butter in a pan. Ads the tejpatta and saute for a few seconds till you smell the aroma.
- Now add the crushed ginger-garlic paste and saute till the raw aroma of the ginger-garlic goes away.
- Add the tomato puree and stir well.
- Now add the red chili powder and saute this mixture till the fat begins to leave the side of the tomato paste. It takes about 14 to 15 on a low flame. Keep stirring regularly.
- When you see the tomato mixture clumping together and the fat leaving the sides, then add water.
- Stir and simmer till the gravy or sauce thickens a bit. It takes about 7 to 8 mins on a low flame.
- Now is the time to add the slit green chilies and ginger julienne. Stir and simmer for a minute.
- Add the honey or sugar, salt and crushed kasuri methi/dry fenugreek leaves.
- Stir and add the paneer cubes and simmer for 2 to 3 minutes till the paneer cubes are cooked.
- Finally, add cream and gently stir. Turn off the flame and then sprinkle with garam masala. Give a gentle stir again.
- Serve the paneer makhani with rotis, naan or jeera rice
