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Paneer Makhani

Serves: 4 Prep. time: 45 minutes Category:
Main dishes
250gmspaneer 1/2 inch thick triangular pieces
3tbspghee or 41/2 tbsp oil
7 - 8 medium tomatoes chopped
1/2 piece ginger chopped
1 tej patta (bay leaf)
2 moti illaichi (brown cardamom) skinned and crushed
1tspkasoori methi (dry fenugreek leaves)
1/2 tsp chilli powder
1 tsp approxsalt to taste
1 tsp sugar
1/2 tspgaram masala (mixed spices)
5tbsp - 75 gmwell beaten malai (cream)
1. Heat ghee in a pan. Add tomatoes, ginger, tej patta, moti illaichi, kasoori methi and chilli powder.
2. Cover and cook for about 10 minutes, till the tomatoes are pulpy. Cool.
3. Grind the tomatoes to a puree in the mixer.
4. Pass the puree through a fine sieve.
5. Keep the strained puree on fire. Add salt, garam masala and sugar to reduce the sourness. You may add more sugar if required.
6. Add 4 tbsp of cream. Remove from fire.
7. Add paneer pieces about 1 hour before serving.

Serving ideas:
Garnish with swirls of beaten cream, 1 tbsp melon seeds and coriander leaves.

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