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PANEER MAKHANWALA Recipe | | Main Course Recipe by Smita Nadgir |
| | INGREDIENTS | Paneer - 250 gms (cut into cubes of 1 inch each)
Grated paneer or cheese - 1/2 tbsp
Garlic cloves - 8-10
1 onion ginger - 1 inch piece
Bay Leaf - 1
Cinnamon - 1 inch stick
Cloves - 2
Cardamom - 2
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Garam masala - 1/2 tsp
Malai or cream - 2 tbsp
Butter - 1/2 tbsp
Coriander (chopped) - 1/2 tbsp
Tomato puree - 3 tbsp
Sugar - 1/4 tsp
Kasoori methi - 1 tsp
Ghee to deep fry paneer
| | METHOD |
1. Deep fry paneer in hot ghee till light golden. Keep aside.
2. Grind the onions, ginger and garlic to a paste.
3. Heat 1/2 tbsp. of ghee (use the one in which paneer was fried) in a heavy saucepan.
4. Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 seconds.
5. Add the paste and fry till golden.
6. Add the dry masala, sugar and tomato puree. Fry for 2 minutes.
7. Add 2 cups of water. Simmer on low flames for 7-8 minutes.
8. Add the malai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens. Transfer to serving dish.
9. Garnish with chopped coriander and grated paneer.
10. Serve hot with parathas or naans.
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