Point : PANEER MAKHANI (INDIAN COTTAGE CHEESE CUBES DIPPED IN TOMATO BASED RICH GRAVY )
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PANEER MAKHANI (INDIAN COTTAGE CHEESE CUBES DIPPED IN TOMATO BASED RICH GRAVY )
Paneer Makhani is a well known Punjabi dish. Cubes of paneer are simmered in a creamy, tomato based gravy.Anyone who is familiar with Indian cuisine, should not miss
this rich flavourful dish.... a must try dish for all paneer lovers.
When we make Paneer Makhani at home,then the taste differs from one place to another because the spices might differ from region to region....even from one household to another.Some like to fry and brown the paneer, while some use it raw..today I am going to share the recipe of my version of Paneer Makhani, it is partially influenced by the recipe of great chef and also my favourite. Mr.Sanjeev Kapoor.
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Author -Moumita
Preparation Time -10 Minutes
Cooking Time-15 Minutes
Serving -4
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INGREDIENTS OF MAKING PANEER MAKHANI
Paneer (cottage cheese)-250 grams(cut into cubes )..you can use store bought or Homemade Paneer.
Oil-1/4 Cup
Green cardamom-4
Cloves-3
Cinnamon-1 inch stick
Garlic Paste-1tbsp
Ginger paste -1/2 tbsp
Green chillies paste-2tsp
Fresh tomato puree or Homemade tomato puree 1 1/2 cups
Salt to taste
Kashmiri red chilli powder -2 teaspoons
Coriander powder - 1tsp
Fresh coriander leaves chopped-1/4cups
Garam masala powder-1 teaspoon
Kasuri Methi or Dry Fenugreek Leaves -1/4 cup (chopped )
Cold milk-1/4cup(do not add hot milk..As for tomatoes the gravy is little bit tangy...for adding hot milk..gravy will be curdled.
Milk Powder -2tsp (optional )
Sugar -1/2tsp
Flour Mixture...1tsp (add 1tsp Flour into a bowl. .add 2tsp water...and mix..it will help to do the gravy more thick)
HOWTO MAKE TOMATO PUREE AT HOME
You will need to have 2 cups chopped tomatoes.
Combine all the chopped tomatoes along with 1½ cups of water in a pan...and boil on a high flame for 10 to 15 minutes or till the tomatoes are soft, while stirring occasionally.Cool ...peel the skin ...and blend in a mixer to a smooth mixture. Keep aside.
METHOD OF MAKING PANEER MAKHANI
Mix paneer cubes with salt and red chilli powder. .keep them aside for 5 minutes.
Heat two teaspoons oil in a non-stick pan. Add the paneer cubes and fry until light brown of both the sides .Remove from heat..and keep on absorbent paper...
Heat remaining oil in a another non stick pan...add bay leaf...cardamoms, cloves, cinnamon, garlic paste ,green chilli paste and ginger paste.. and sauté until oil gets separated.
Add tomato sauce...and cook to continue for 2 minutes. ..add tomato puree and cook for till it reduces slightly and raw smell of tomatoes goes away.
Add salt, remaining red chilli powder, coriander powder,kasoori methi and sugar and mix well...cook on low flame for 2-3 minutes.
Add milk powder.flour water mixture....and mix...add chopped coriander leaves and garam masala powder...mix..
Add milk ..mix properly...switch off the gas..
Serve hot with any Indian bread like Naan, Paratha,Tandoori Roti, Tawa Roti...or you have it with any rice dish...like jeera rice..
Vegetable pulao and many more.
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