Paneer Makhani Tarts

Name: Paneer Makhani Tarts
Total time: 2700 s
Yield: 3 servings
Cuisine: Indian
Ingredients: For tarts:; 1 cup All purpose flour; 100 grams butter; 1 pinch salt; 3-4 tbsp chilled water; 1/2 cup Sliced onions; For Paneer makhani:; 1 cup chopped tomatoes; 1/4 cup cashewnuts; 1 kashmiri dry chilli; 1.5 cups water; 2 tbsp butter; 1 tbsp garlic paste; 1 cinnamon stick; 2-3 cloves; 1 bay leaf; 3 tbsp tomato puree; 1 tsp garam masala; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp coriander powder; 1 tsp dried kasuri methi; to taste Salt; 150 grams paneer (cut in small pieces); 1 tbsp fresh cream; 1 tbsp finely chopped fresh coriander

Prabhleen Kaur @cook_7781272

Varanasi

#name
Paneer Makhani served in baked tarts served with mint dip and some fresh salad. A delicious indian fusion starter recipe perfect for parties or any special ocassion.

Prabhleen Kaur @cook_7781272

Varanasi

#name
Paneer Makhani served in baked tarts served with mint dip and some fresh salad. A delicious indian fusion starter recipe perfect for parties or any special ocassion.

Saved

Ingredients

45 mins

3 servings

For tarts:
1 cup All purpose flour
100 gramsbutter
1 pinchsalt
3-4 tbspchilled water
1/2 cupSliced onions
For Paneer makhani:
1 cupchopped tomatoes
1/4 cupcashewnuts
1kashmiri dry chilli
1.5 cupswater
2 tbspbutter
1 tbspgarlic paste
1cinnamon stick
2-3cloves
1bay leaf
3 tbsptomato puree
1 tspgaram masala
1/2 tspturmeric powder
1 tspred chilli powder
1 tspcoriander powder
1 tspdried kasuri methi
to tasteSalt
150 gramspaneer (cut in small pieces)
1 tbspfresh cream
1 tbspfinely chopped fresh coriander

Saved

Steps

45 mins

1

For Tarts: In a mixing bowl sift flour and salt. Now add butter cubes. (Butter should not be softened, it should be right out of the refrigerator.
2

Mix the butter cubes with your hand while rubbing through your fingertips to make like a fine bread crumb like consistency.
3

Now add 3 tbsp cold water and make a firm dough. Once done, wrap it in a cling film and chill for atleast 2 hours.
4

In another wok, add butter and garlic paste, saute for few seconds. Add cinnamon, cloves,cardamon and bay leaf, mix and saute for few seconds.
5

Add red chilli powder, turmeric powder and saute for few seconds. Lo
6

Add in the pureed paste and cook for 2 to 3 minutes.
7

Add garam masala, coriander powder and tomato puree and cook for another 4-5 mins.
8

Next add paneer cubes, dried fenugreek leaves mix it well. Garnish with some finely chopped coriander leaves and switch off the flame.
9

For assembling: Once the tart dough has chilled for two hours, preheat the oven for 180 degree and grease the tart moulds.
10

Roll the chilled dough on a floured surface and cut out circles with a cookie cutter.
11

Press the circle into each mould till the edge and cut off the rest.
12

Bake in a preheated oven at 180° celcius for 20 mins.
13

Once done take it out from the oven and let them cool down a bit.
14

Fill the tarts with paneer makhani gravy serve with mint dip and fresh salad.