Panner Makhani

Paneer Makhani is a delicous dish. Paneer dipped into tomato masala gravy. Every time i used to have it in one of the indian restaurents near my house , i wanted to make it myself. So i tried it at home & it came out well. A nice side dish with roti/naan/paratha's

  • Paneer - 500 grms
  • Tomato puree (canned) - 1 cup
  • Milk Cream - 2 tbsn
  • Salt to taste
  • Kasoori Methi, crushed - 1/2 tsp
  • Chilli powder / Paprika - 1 tsp
  • Garam Masala - 1 tsp
  • Ginger + Garlic paste - 1 tsp
  • Oil ( i used olive oil)
Ingredients for masala
  • Green Cardamoms / Elaki - 2
  • Cloves / Lavanga - 3
  • Cinnamon / Chakke - 1 small piece
Method for masala paste

  • Roast the masala ingredients except ginger and garlic
  • Blend into a smooth powder
  • Paneer cut into cubes and sprinkle oil into griddled and shallow fry and keep aside
  • Heat oil in a pan add tomato puree and masala powder cook for few minutes then
  • Add kasoori methi add ginger garlic paste again bring to boil and cook for few minutes
  • Add chilli powder and garam masala powder stir well then
  • Add salt and cream and paneer cubes stir for few minutes and garnish with coriander leaves
  • Serve hot with roti / naan / chapati
Tip : Tomato puree : Take large size of tomatoes and cut into pieces boil for few minutes using a little bit of water or you can cook it in the microwave. When the cooked tomatoes are cooled and blend into a smooth puree and strained.

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Badam / Almond Halwa

Badam halwa is one of the richest (both in terms of content & also the price) sweet that we used to get from the sweet shop. Hardly ever done at home in India. Mainly because of the cost involved. I prepared this for the navaratri festival. It is big process too, soak it and peel the skin etc..

  • Badam / Almonds - 1 cups
  • Milk - 1/3 cup
  • Sugar - 1/2 cup
  • Ghee / Clarified butter - 2 tsp
  • Saffron strands - a few

  • Soaked badam / almonds overnight on hot water
  • Peel out the skin of the almonds
  • Take a mixer add almonds and milk blend into a smooth paste
  • Take a non stick pan add ghee
  • Add almond paste begin to cook on low flame
  • Stir continuously till turns golden color
  • Add sugar and stir till becomes thick
  • Add saffron strands ( soak it in warm milk)
  • Stir till done and serve hot
Tip : Serve with warm badam halwa with vanilla icecream.

 photo badamhalwa_zpsfd65f80f.jpg

| Copyright © Malas - Kitchen 2009 | | All rights reserved