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
- 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
Method
- 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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