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.

DAL KEBAB (Lentil Fritter )

The other day I soaked some green moong dal to make presarattu or green moong dal dosa for my daughter's snack box....but I woke up so late ...didn't have enough time to make dosa.....had to made jam toast for her snack box.Then I started  thinking what should I do with this soaked dal...it was a rainy day. ..there had been raining  continuously  for last 2 days...so thought of making this yuumy  Dal Kebab to enjoy the evening  of a rainy day.


Preparation Time -12 Hours (Including Soaking Time ) 
Cooking Time -30 Minutes 
Servings -10-12 Kabab

lNGREDIENTS 

 Whole Green Moong dal - 1 and 1/2 cup

Onions (chopped  )- 1 big

Roasted Gram Flour / Besan - 2tbsp for binding(take tawa..add besan or gram flour and toast until light  brown  )

Cumin seeds-1tsp

Green chilies - 2 medium

Coriander leaves ( chopped ) - 1 / 2 cup 

Coriander Powder -1tsp

Garam Masala Powder - 1tsp

Dry Mango Powder or Amchur Powder -1/2tsp

Red chilly Powder -1tsp

Oil -2tbsp

Salt to taste

METHOD 

Soak 1& 1/2 cup of green moong dal  in water overnight.

Drain the water and grind the lentils with 2 green chillies and  little salt to a semi smooth  paste. Add little water as required for grinding (and if not then do not need to add water)

Heat Oil in a Frying Pan...
Temper the Oil with 2 tsp of Whole Cumin seeds/Jeera, 2tsp of garlic paste and 1& 1/2 tsp of ginger paste.


Add the lentil or dal paste and cook until the mix comes off the sides clean. The dal should be cooked so that is moist and soft but not runny or hard.  you need to be careful to remove the moisture without making it hard. Add little oil as needed to avoid sticking.

Switch off the heat...transfer into a big plate or bowl...let it be cool.

After that..add chopped   onions,  chopped green chillies,chopped  coriander leaves,garam masala powder, amchur powder, red chilly powder, coriander powder and salt. Mix well. Slowly add the roasted besan or gram flour bind to a dry mix



Mix them to prepare smooth dough like mixture. Divide mixture into 10 to 12 equal portions and roll them into small size balls.


Take one ball and gently press it between your palms and make a round shaped 1/2-inch thick patties.

Heat non-stick flat pan or tawa or griddle to shallow fry patties. When pan or griddle is hot enough, drizzle  1 teaspoons oil over it. Put 3-4 patties over oil and cook until bottom surface turn golden brown.



Flip each pattie up side down, drizzle some oil around its edge and cook until second side also turns golden brown.

Now your Dal Kebab is ready...transfer  on a plate. ..and serve with Coriander  or Dhaniapatta or Cilantro  Chutney.


INGREDIENTS FOR CORIANDER CHUTNEY


Chopped fresh coriander leaves/cilantro
/Dhaniapatta-1cup

Garlic Pods-5-6

Grated Ginger -1/2tsp

Green chilli, chopped (hari mirch)(Kachalonka)-3 -4

Lemon Juice-2 tsp

Sugar-1tsp

Black Salt or Normal Salt to taste



INSTRUCTIONS

Grind all the ingredients(except lemon juice )  in a blender adding water till smooth.
Pour in a bowl... add lemon juice and mix.. if required you can add more lemon juice .

Store the coriander chutney in a airtight  bowl or container in the refrigerator.Use the coriander chutney whenever required.

Now serve  your Dal Kebab with coriander  chutney. ..it is a perfect  for rainy  day.