Paneer Makhani
#week2of5
Soft melt in the mouth cottage cheese chunks in a rich, luscious gravy.
I am sure no restaurant or party menu would be complete without this recipe. Paneer Makhani or shahi paneer is the king of all Paneer recipes. Paneer chunks combined with a delicately flavored sauce made with tomatoes, cashews and cream. This recipe is not only rich and tasty but is also super easy to make. What’s amazing is that you can prep-up the recipe a day prior to your party or when-ever you want to eat it. if you are eating on a normal day other than a party or a get together you can replace the cream with some milk to reduce the richness. It is best enjoyed with tandoori roti or lachcha paratha, but I like it with jeera rice as well. Don’t forget to serve some tangy onion salad on the side. Relish!!
Paneer Makhani
#week2of5
Soft melt in the mouth cottage cheese chunks in a rich, luscious gravy.
I am sure no restaurant or party menu would be complete without this recipe. Paneer Makhani or shahi paneer is the king of all Paneer recipes. Paneer chunks combined with a delicately flavored sauce made with tomatoes, cashews and cream. This recipe is not only rich and tasty but is also super easy to make. What’s amazing is that you can prep-up the recipe a day prior to your party or when-ever you want to eat it. if you are eating on a normal day other than a party or a get together you can replace the cream with some milk to reduce the richness. It is best enjoyed with tandoori roti or lachcha paratha, but I like it with jeera rice as well. Don’t forget to serve some tangy onion salad on the side. Relish!!
Open in Cookpad AppSteps
- 1
Chop the tomatoes and green chilli roughly. In a pan add the tomatoes, green chilli, Tej patta, badi ilachi and half cup water.cover.
Let it boil and then simmer on low heat for 7 minutes. Cool and grind. Seive this mixture. - 2
Heat butter and oil in a kadai. Add jeera let it turn golden. Add ginger garlic paste. Mix.
- 3
After a minute add the group tomato paste. Cover and let it cook till almost dry. Stir 4-5 times in between.
- 4
Add kasuri methi. Mix. Add ketchup and mix. Cook till oil is released. Add all the dry masala. Mix.
- 5
Add the cashew powder, cook for a minute. (At this stage you can just switch off the gas and cool this gravy and store it in the fridge for up-to 2 days or in the freezer for a month.)
- 6
Now add one cup of water. Bring it to a boil.
Add the paneer cubes and mix gently. Bring it to a boil again. Remove from flame and cool.
- 7
Just before serving add the cream. Mix slowly and heat gently on very low heat. Check seasoning, also if the gravy is too thick add some milk or water and mix gently.
Cooksnaps
Similar Recipes
More Recipes
-
Custard Kunafa Cups - Indian Style Quick and Easy Dessert
-
-
GARLIC & SESAME OIL CUCUMBER SALAD
-
-
-
Title : Paneer Chatpatta Cutlet
-
-
-
Crispy Spuds with Garlicky Mayonnaise and Paprika
-
-
-
-
-
-
-
-
-
Mix Flour Chocolate Banana Pancake
-
-
-
Comments