Wednesday, September 17, 2014

Paneer Makhani

Hi Friends, I was getting some requests to make a party  dish without onions!! I thought nothing more creamier and perfect for entertaining than Paneer makhani, the twist is this isn't your usual Makhani gravy that has onions, this one is without onions , so half the effort and results are well right in front of you :))

500 gm Cottage cheese (Paneer) cubed into 1 inch sized
2 medium size tomatoes pureed
1/2 cup ready canned tomato puree
1/4 cup cashews (about 10 to 12 cashews)
1 tbsp Honey
1/4 cup Kasoori methi ( dried fenugreek, available in Indian stores)
2 tsp salt 
2 tsp red chili powder
1 tsp garam masala powder ( available in Indian stores)
2 tbsp butter
1/4 tsp cumin seeds
1 inch cinnamon stick
2 to 3 dried bay leaves
1/2 cup heavy whipping cream/ or use low fat version  
1 tsp ginger garlic paste . You can use freshly grated ginger too
1 tsp finely chopped green chilies

For marinating paneer
1/2 tsp salt
1/2 tsp red chili powder
1/4 tsp chaat masala powder ( available in Indian stores)
1/4 tsp garam masala powder
2 tsp ginger garlic paste
1/4 cup thick yogurt

Marinate the Paneer in yogurt

Add marinated Paneer  to tomato gravy 

Paneer Makhani

1. Wash and puree tomatoes in a mixer. Keep aside. Soak  cashews in 1/4 cup warm water and grind to a paste. Keep aside.
2. Heat 2 tbsp oil and 2 tbsp butter in a medium sauce pan. Add cumin seeds, cinnamon stick, bay leaves. Add ginger garlic paste,green chilies, cashews paste and stir for 2 to 3 minutes, as it start's turning golden color , add in  spices, salt, red chilies powder,garam masala.  Stir in canned tomato puree, continue cooking. Add in  pureed tomatoes from  mixer. Check for salt, add little more if required.
3. Now add in 1 tbsp honey to cut off the sourness, add full cream, continue stirring on low to medium heat for another 4 to 5 minutes , the gravy is almost ready.
4. In a separate bowl take cubed cottage cheese ( Paneer cubes) add 2 to 3 tsp water, this will keep the paneer cubes moist, add 1/2 tspn salt, 1/2 tsp red chilies powder, 1 tsp garam masala, chaat  powder and 1 tsp ginger paste. Add 2 tsp plain yogurt and keep marinated  for about 10 minutes, before adding it to gravy.
5. If  gravy is too thick you can add 1/2 cup of water and bring the gravy to a boil, add in  marinated paneer and continue cooking for about 10 minutes. Serve Paneer makhani  warm with rice or Indian bread.


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