Paneer Makhani |
Paneer –
200gms
Tomatoes – 5
medium sized, blanch, remove skin and grind into a puree
Ginger – 2 tsp
chopped
Garlic – 2 tsp
chopped
Cumin seeds –
¼ tsp
Kashmiri
chilli powder – 1 tsp
Cumin powder
– 1 tsp
Corriander
powder – 1 tsp
Tomato
ketchup – 1 Tbsp
Ghee – 1 ½ Tbsp
Cold milk – ¼
cup
Kasuri methi
– 1 tsp
Garam masala
powder – ½ tsp
Fresh cream –
2 Tbsp
Corriander
leaves – for garnishing
Method
- Heat pan and add the ghee.
- Add the chopped ginger, garlic and cumin seeds and fry well.
- Reduce the flame and add the chilli powder, cumin powder, coriander powder and salt and fry.
- Pour ¼ cup of water and increase the flame and fry till the oil layer comes up.
- Now add the tomato puree and tomato ketchup and cook for 7- 8 minutes until the gravy starts to dry up and attains a nice red colour.
- Add ¼ cup of water and add the paneer and mix well.
- To this add the cold milk, kasuri methi(crushed between your palms), garam masala and mix well.
- As it starts to boil add the fresh cream diluted in a little water to this. Mix well and off the flame.
- Serve garnished with coriander leaves and cream.
I have been waiting so long to post a comment on this recipe... trust me people this is truly a dish which will melt in your mouth.. and for all the ones who dont like paneer.. take my word.. even my husband , who dint like paneer at all became a huge fan of this dish..
ReplyDeleteThankyou so much Jessica for that lovely feedback:)))))
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