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.

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