Paneer simmered in a wealthy, creamy tomato primarily based gravy… Straightforward to make and tastes precisely like that of the restaurant type paneer butter masala. Serve paneer makhani with any Indian flatbread or pulao / jeera rice. Take pleasure in!
Components (Serves 3 – 4)
1. Paneer – 300 gm , cubed
2. Butter – 2 tbsp
3. Ginger – half of inch, roughly chopped
Inexperienced chilies – 2
4. Tomato puree – of three medium tomatoes
5. Turmeric powder – 1/Four tsp
Chilly powder – half of tsp
Coriander powder – 1 tsp
Cumin powder – half of tsp
6. Kasoori methi – 1/Eight tsp
Garam masala powder – half of tsp
7. Heavy cream / contemporary cream – half of cup
Milk – half of – 3/Four cup
8. Sugar – 1 – 2 pinches
Kasoori methi – 1/Eight tsp
9. Salt – To style
10. Cilantro – 2 – Three tbsp (elective)
1. Grind ginger and inexperienced chilies to a superb paste within the small jar of a mixie.
2. Warmth 2 tbsp butter in a kadai over medium warmth. Add ginger-green chilly paste and cook dinner for a minute. Add floor tomato, salt and cook dinner lined for 10 – 15 minutes till moisture is totally gone and butter separates. Add turmeric powder, chilly powder, coriander powder and cumin powder. Prepare dinner over low warmth till their uncooked odor is totally gone. Add kasoori methi and garam masala powder. Combine properly.
3. Add heavy cream and blend properly. Subsequent add milk. Add salt and 1 – 2 pinches of sugar. Stir repeatedly for a couple of minutes till it involves a boil. Add a pinch of kasoori methi, paneer items and cook dinner lined for a couple of minutes over low warmth. Change off. Style test for salt. Add a tsp of butter and a pinch of garam masala powder, if required. Lastly sprinkle some cilantro. Serve after 10 minutes. It goes properly with naan / pulao and many others.
* You possibly can add cashew paste, for those who want. Soak 8 – 10 cashews in sizzling water for 10 minutes. Grind to a really superb paste including water / milk. Add it after step 2. Prepare dinner for a few minutes after which add heavy cream.
Recipe courtesy – Nipa Dan