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

Ingredients  for Masala paste : 

• Cloves - 4 no
• Chakke / Cinnamon -  1/2 inch stick
• Bay leaf - 1 small size
• Cardamom - 2 no 
• Tomato puree (canned) - 1 cup
• Red onions - 1 
• Salt - 1 tsp (adjust as per taste)
• Chili powder  - 1 tsp
• Dhaniya powder / Coriander powder -  1tbsp
• Kashmiri powder / Deggi mirch - 1 tbsp
• Ginger + Garlic paste - 1 tbsp
• Oil (any) - 1/4 cup

Preparation :

1. Heat oil in a pan 
2. Add all whole spices fry for 1 min
3. Add onions & ginger garlic fry till onions cooked
4. Add tomato puree, salt cook tomato puree until oil separates  
5. Add little bit of hot water adjust the gravy
6. Add all spice powders stir fry. turn off the flame. Let the masala into room temperature 
7. Blend into a smooth puree 

Ingredients for Gravy : 

• Paneer - 250 grams ( cubes )
• Garam masala powder - 1/2 tsp
• Milk cream/ Malai - 1 tbsp
• Kasuri Methi / dried fenugreek leaves - 1/2 tsp

Method

• Paneer cut into cubes and sprinkle oil into griddled and shallow fry and keep aside
• Heat 2tsp oil in a pan add puree cook for 2 mins
• Add paneer cubes mix well adjust the consistency adding small amount of hot water 
• Add kasuri methi, garam masala stir mix well boil and cook for 2 minutes
• Add salt and cream 
• 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.

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

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..

Ingredients

• Badam / Almonds - 250 grms
• Milk - 1/4 cup
• Sugar - 1-1/2 cup 
• Ghee / Clarified butter - 1/4 cup
• Saffron strands - mix with warm milk

Method

• Soaked badam overnight on hot water
• Peel out the skin of the badam
• Take a mixer add almonds blend into a smooth paste using warm water little by little. (make sure consistency coarse and thick)
• Take a non stick pan heat milk  
• Add almond paste begin to cook on medium low flame. Keep stirring the badam until raw smell reduces then add saffron milk.
• Stir continuously. Add ghee first few spoons keep stirring 
• Add sugar and stir till becomes thick 
• Add ghee keep stirring until becomes halwa texture
• serve warm

Tip : Serve with warm badam halwa with vanilla ice cream.

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