Tuesday, June 22, 2010

Paneer Makhanwala


I am trying to be regular these days :) so here is another recipe that i made a few days ago. I came across this recipe a few years ago and this gives the exact taste like you get in any restaraunt. Pls forgive me for the poor quality of the picture.
Ingredients: -

Paneer made out of 1 lt milk/ paneer from the store , diced
200 g cream
2 tbsp butter
1 big onion, finely chopped
3-4 medium sized tomatoes, cut into pieces or use tomato puree
2-3 green chilies, slit lengthwise
1 tsp ginger-garlic paste
1 tsp cumin
1 clove
1” cinnamon stick
2 black pepper corns
2 tsp garam masala
½ tsp turmeric powder
4-5 cashew nuts
1 tbsp Kasoori methi
Salt
Coriander leaves & onion rings to garnish

Method:

1. In a pan, roast Paneer cubes to golden brown by adding 2 tbsp of butter. Remove & soak them in Luke warm water.
2. In the same pan (medium flame), add another tbsp of butter & add cumin seeds. When they start to splutter, add cinnamon, pepper corns & fry for few seconds.
3. Add ginger garlic paste and onion pieces along with very little salt & turmeric powder.
4. When they begin to sweat, add cream, garam masala, cashew nuts, kasoori methi & tomato pieces. Give it a good stir. Allow the tomatoes to cook well & become tender. Remove from flame & cool.
5. Grind the above cooled mixture to a fine paste. Don’t add water.
6. In the pan, now add the roasted Paneer cubes along with the paste. Add little water if the consistency is too thick & bring it to boil. Add salt.
7. Allow the Paneer pieces to absorb the masala well. This should take around 5 – 10 minutes.
8. Remove from flame, garnish with coriander & onion rings. Serve hot with any Indian bread or rice.

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