Paneer makhani

Name: Paneer makhani
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 grams Paneer (cottage cheese); 4 tablespoons Oil; 4 Green cardamoms; 6 Cloves; 2 inch Cinnamon stick; 7-8 cloves Garlic crushed; 1 1/2 inch piece Ginger chopped; 2 Green chillies chopped; 3 cups Fresh tomato puree; to taste Salt; 1 1/2 teaspoons Kashmiri red chilli powder; 3 tablespoons Fresh coriander leaves chopped; 1 teaspoon Garam masala powder; 1 teaspoon Dried fenugreek leaves (kasoori methi); 2 tablespoons Honey; 1/4 cup Skimmed milk

Hemant Srinvastava @cook_9291599

Paneer with spicy gravy

Hemant Srinvastava @cook_9291599

Paneer with spicy gravy

Saved

Ingredients

30 minutes

4 servings

200 gramsPaneer (cottage cheese)
4 tablespoonsOil
4Green cardamoms
6 Cloves
2 inchCinnamon stick
7-8 clovesGarlic crushed
1 1/2 inch pieceGinger chopped
2Green chillies chopped
3 cupsFresh tomato puree
to tasteSalt
1 1/2 teaspoonsKashmiri red chilli powder
3 tablespoonsFresh coriander leaves chopped
1 teaspoonGaram masala powder
1 teaspoonDried fenugreek leaves (kasoori methi)
2 tablespoonsHoney
1/4 cupSkimmed milk

Saved

Steps

30 minutes

1

Cut the paneer into two thick slices. Heat two teaspoons oil in a non-stick pan. Add green cardamoms, cloves, cinnamon, garlic and ginger and sauté till fragrant.
2

Add green chillies and continue to sauté. Cook tomato puree in another non-stick pan with salt till it reduces slightly. Add this to the ginger-garlic masala and cook.
3

Heat the remaining oil in a grill pan and place the paneer slices on it. Sprinkle some salt and red chilli powder and grill, turning sides once, till both the sides are golden.
4

Add coriander leaves to the tomato gravy and mix. Add salt, remaining red chilli powder, garam masala powder, kasoori methi and honey and mix well.
5

Once the paneer pieces are well grilled, take them off the pan and cut into cubes. Add these cubes to the gravy and mix. Just before serving add milk and mix. Serve hot with chapatti.