Ingredients:
- 400 gms Panee
- 4 tbsp Butter
- 3 tbsp Ghee
- 2 tbsp Ginger garlic paste
- 750 gram Tomatoes, roughly chopped
- 100 gram Onion, roughly chopped
- r1/4 cup Cashew nuts
- 1 + ½ tbsp Green Chillies, chopped
- 1 + ½ tbsp Kashmiri Degi Mirch powder
- 1/2 tbsp Ginger
- 1 tbsp Sugar
- 4 tbsp Cream
- 1 tbsp Kasuri Methi, crushed
- 2 pieces Bay leafGreen Cardamom
- salt
- water
Method:
This is a delicious paneer gravy dish. Soft cottage cheese cooked in a creamy, buttery & rich tomato gravy. Paneer Makhanwala is perfect for dinner party.
How to Make Paneer Makhanwala
1- Cut paneer into cubes and soak in the warm water till required.
2- In a large frying pan heat ghee over a medium high heat, add in the bayleaf, whole green cardamom, ginger garlic paste, 1 tbsp of green chillies, onionsand sauté for couple of minutes.
3- Mix in the tomatoes, cashew nuts, salt to taste, 1 tbsp of degi mirch and sauté for couple of minutes.
4- Add in water to almost cover the tomatoes and let it simmer until they are soft, should take approximately 10 to 15 minutes.
5- Take the frying pan off the flame and let the mixture cool down. Remove and discard the bay leaf from the mix. Grind to a smooth fine puree in a blender and strain.Keep aside till required.
6- For finishing, heat up a sauce pan on medium flame, melt butter, add in the chopped ginger, ½ tbsp of green chillies and sauté for a minute, add in the ½ tbsp of degi mirch powder and stir well (careful not to burn the mirch powder, add in a table spoon of water immediately if required).
7-Pour in the smooth fine puree to the sauce pan, add sugar and bring to a boil and simmer.
8- Adjust the consistency and seasoning, add in the soaked paneerwithout water and simmer for furtherfive minutes.
9- Stir in the cream, kasuri methi and simmer for another minute.
10- Serve hot garnished with a drizzle of cream and crushed kasuri methi.