Monday, 17 March 2008

Paneer Makhani

This is one of our favourite Paneer dishes. For one, both of us, me & my hubby GM, like paneer a lot and love anything with paneer in it. The other reason is that it is really very easy to make with minimum preparation required. I picked up this recipe from Khana Khazana, which I used to watch very regularly back in India every Sunday, much to my brother's annoyance!

'Makhani' means buttery and here the paneer is cooked in a tomato gravy with lots of butter. The cream added at the end gives it a rich taste.

Serves 2
120 gm paneer cut into cubes
5 medium sized ripe tomatoes
2 tblspn Butter
2 tsps red Chili powder
1" piece of ginger
1 tsp Garlic paste
1 tsp Ginger paste
1 tsp honey
3-4 pinches kasuri methi
1 tsp Garam Masala
About 2-3 tblsp cream


Cut the tomatoes into halves & pressure cook along with 1 tsp chili powder, ginger & a little salt.

Allow it to Cool & puree in a blender. Pass this through a sieve to get rid of the tomato seeds.

Heat butter in a pan. Fry the Garlic & ginger paste in it. Then add the above tomato puree. Cook this for about 15 min on medium heat, stirring in between.

Now add the remaining 1 tsp chili powder, salt, Garam masala and honey.

Lightly roast the kasuri methi on a tawa. This has to be done very quickly since the kasuri methi starts burning otherwise. Remove from the tawa & crush with your palms. Sprinkle this on to the gravy and simmer.

Add the paneer cubes and mix. Cover and cook for 5 min.

Stir in the cream and cook for another minute.

We usually have this with Naan or chapatis but it tastes quite nice with rice as well.

The quantity of gravy can be adjusted by increasing or decreasing the No of tomatoes and adjusting the seasoning accordingly.

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