Sunday, August 16, 2015

Malai Paneer

Paneer cooked in a rich tomato gravy with a creamy twist :)

Cooking anything with Paneer ( Cottage Cheese ) is always a delight :)
Of course making gravies can be little tedious because of the time required in making them but it is every bit worth it when it is ready to relish.
The blend of subtle Paneer and a gravy made of an interesting mix of flavours makes it a great combination to indulge in.

In this dish, I have not used the regular Magaz, Khus Khus and Cashew Paste but very few basic ingredients.


1 tbsp Oil
250 gms Cottage Cheese
3 tomatoes
2 onion
1 cinnamon stick
3 cloves
3 dry red chillies
1 tbsp ginger garlic paste
1 tsp kasoori methi
1 tsp salt or to taste
1 tsp red chilli powder
1 tsp saunf powder
1 tsp garam masala
1 tsp sugar
A pinch of turmeric powder
1 tbsp cream
Half cup cold milk


Boil tomatoes and onion along with 3 red chillies, cinnamon stick and 3 cloves.
After boiling, let it cool for a while and then puree it into a smooth paste.

Heat oil in a kadhai, add ginger-garlic paste and cook till it changes color and turns brownish.
Add the prepared tomato and onion puree and mix it well.
Give it a boil and then cook it on low flame.
Add kasori methi, salt, red chilli powder, saunf powder and garam masala and mix it well.
Cook on low flame for 10-15 minutes or till the oil starts separating.
Add 1 glass of hot water, give it a boil and then cook on low flame till it turns thick.
Remove it from fire and let it cool.
Once it is cool, add cold milk and mix well.
Turn on the gas, give it a boil, add sugar and paneer cubes and then cook on low flame for a few minutes.
Then finally add cream at serving time.
Put it in a bowl and garnish the dish with cream.
Serve hot with Roti or Paratha.

Happy Cooking & Happy Eating



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