Thursday, August 30, 2012

Paneer Makhani

Serves 6

This is a mild and buttery dish with a hint of spices. The gravy is warm and rich. Surely, one of the most celebrated classic paneer entree. You can also add tofu or chicken to the makhani gravy instead of paneer.

3 cloves Garlic
2 tbsp Ginger

2 tbsp Vegetable Oil
2 small Onions, cut into large chunks
6 medium Tomatoes, cut into quarters
2 tsp Salt
3 tbsp Butter
1 tsp Red Chilli Powder
3 tbsp Tomato Paste
450gms Paneer cut into small cubes
1 tbsp Fenugreek Leaves, Kasuri Methi
1 tsp Garam Masala
1/2 tsp Green Cardamom Powder
2 tsp Sugar
1/4 cup Heavy Cream
2 tbsp Cilantro Leaves

Grind garlic and ginger together into a fine paste by adding a little water.
Heat 1 tbsp oil in a non stick pan. Add onions, tomatoes and salt. Cover and cook for 20 minutes. Grind it into a fine paste. Set aside.

In a large non stick pan, heat the butter and 1 tbsp oil. Add garlic and ginger paste. Fry for 2 minutes. Mix in red chili powder and cook for 1 minute making sure not to burn it. Add tomato paste and cook for another 2 minutes. Remove this pan from the heat and using a strainer, pass through the tomato mixture over the pan. This will remove the skin and seeds of the tomatoes from the mixture. Add 1 tsp salt and cover the lid. Cook it for 20 minutes.

Add fenugreek leaves, garam masala, green cardamom powder, sugar and cream. Mix it well and add the paneer cubes to the gravy. Cook it for 3 more minutes and sprinkle cilantro leaves and serve with plain rice or naan.