Paneer Makhani
Paneer Makhani recipe made with paneer(indian cottage cheese) with tomato and cashew nuts gravy topped with milk cream.It is one of the most popular indian paneer recipe with few ingredients and easy steps. I am boiling tomato you can use row tomato chopped deseeds and make fine puree. It can be serve with butter naan, roti,jeera rice and biryani.
Prepratation time:10 Minutes
Cooking Time:20 Minutes
Total Time:30 Minutes
Ingredients:
10-15 cashewnuts or almond(Soaked in hot water for 10 minutes than make a smooth paste)
4-5 tomatoes boiled Peel and make a smooth puree
1-2 tbsp butter
2 green cardemom/elaichi
1 tbsp chilli,garlic and ginger paste.
1-2 cloves
1 small cinnamom stick
1 tbsp ginger garlic paste
Red chilli powder(as per taste)
Salt as needed
Turmeric as needed
1 tsp garam masala
1/4 tsp kasuri methi
Cream 1/4 cup (milk)
Sugar(optional)
Method:
Blend Boiled Tomotes and cashews nuts make smooth puree.I have not blend tomatoes and cashewnuts together.
Heat a kadai,add butter,saute cloves,cardemom,cinnamon.
Add chilli,garlic-ginger paste saute for the raw smell go away.
Transfer puree to the kadai,cover partially and cook for 2-3 minutes,add cashewnuts paste Mix it well.
Add coriander powder,salt,garam masala,red chilli powder and cover for 2-4 minutes untill the puree thicken.
Add 1/2 cup water and paneer cubes, stir gently.
Add malai/milk(cream)mix it well.
Add kasuri methi.
Paneer makhani is ready.
Take it into a bowl and garnish with cream.
Serve hot with butter naan,roti or jeera rice.
Note: Add water as required.
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