Paneer makhanwala
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Paneer; (cut into cubes of |
| ; 1\" each) | ||
| ½ | tablespoon | Grated Paneer or Cheese |
| 8 | Garlic Cloves; (8 to 10) | |
| 1 | Onion | |
| 1 | 1 inch piece Ginger | |
| 1 | Bay Leaf | |
| 1 | 1 inch stick Cinnamon | |
| 2 | Cloves | |
| 2 | Cardamom | |
| 1 | teaspoon | Red Chilli Powder |
| ¼ | teaspoon | Turmeric Powder |
| Salt - to taste | ||
| ½ | teaspoon | Garam Masala |
| 2 | tablespoons | Malai or Cream |
| ½ | tablespoon | Butter |
| ½ | tablespoon | Coriander; (chopped) |
| 3 | tablespoons | Tomato Puree |
| ¼ | teaspoon | Sugar |
| 1 | teaspoon | Kasoori Methi |
| Ghee to deep fry paneer | ||
Directions
Deep fry paneer in hot ghee till light golden. Keep aside.
Grind the onions, ginger and garlic to a paste.
Heat ½ tablespoon of ghee (use the one in which paneer was fried) in a heavy saucepan.
Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 seconds.
Add the paste and fry till golden.
Add the dry masala, sugar and tomato puree. Fry for 2 minutes.
Add 2 cups of water. Simmer on low flames for 7-8 minutes.
Add the malai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens.
Transfer to serving dish.
Garnish with chopped coriander and grated paneer.
Serve hot with parathas or naans.
Making time : 25 minutes
Serves : 4
Shelf life : Best fresh
Converted by MC_Buster.
Converted by MM_Buster v2.0l.