Tuesday, October 14, 2014

Paneer Makhani

Paneer Makhani is one of my favorite dishes. I have learnt to prepare this gravy from my Mum, who is an excellent cook. 

Paneer Makhani

Ingredients -

2 onions sliced
3 tomatoes
200 gms cottage cheese
1 black cardamom or moti elaichi
1 small stick of cinnamon
2 laung or cloves
1 bay leaf
Oil for frying
1 tbsp butter
1 tsp salt or to taste
1 tsp red chilli powder
1 tsp paneer tikka masala
1/2 tsp garam masala
1 tsp turmeric powder
1 tsp sugar
1/4th cup fresh cream
3/4th glass of water
1 tbsp poppy seeds
1 tbsp melon seeds
1 tbsp ginger - garlic paste
1/2 tsp green cardamom powder


Onion Paste
Heat 1 tbsp Oil in a pan and fry onions till brown in color, let them cool, then grind them into a fine paste.

Khus Khus and Magaz Paste
Soak the poopy seeds and melon seeds in warm water for 15-20 minutes, then grind them into a fine paste.

Tomato Paste
Boil tomatoes along with cinnamon, bay leaf, cloves and black cardamom, when the tomatoes peel is almost tearing, remove them from flame, cool them and then grind it into a fine paste. The aroma will be amazing.

Heat butter in a pan, add the ginger - garlic paste, cook for a minute, then add the onion paste, tomato paste and khus khus paste and mix it well. Cook for 2-3 minutes. Then add all the spices and cook it for 3-4 minutes till the gravy masala gets a good color and texture.

Add water and bring the gravy to a boil, add sugar, then cook it on low flame for a few minutes till it becomes thick in consistency.

Remove it from flame and then let it cool for a few minutes.
Add cream and paneer cubes at serving time when the gravy is cold and then heat it.

Please note I have not fried the paneer cubes but if you want to then you can always fry it and then add. In case your using fried paneer cubes then put it before the cream when your gravy is getting thick in consistency after adding water so that it moistens and gets blended well with the gravy.

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