Best Paneer Makhani recipe
Ingredients
- 200 gram paneer cut into pieces
- 5 large (500 gram) tomatoes - chopped
- 1 tsp chopped Ginger
- 2 tbsp butter/ghee and 2 tbsp oil
- seeds of 2 green cardamoms (chhoti elaichi) - crushed
- 1/2 tsp sugar, 1 tsp salt or to taste
- 1/2 tsp garam masala
- 1/2 tsp red chili powder
- 1 tsp tomato ketchup
- 4 tsp cashewnuts orr magaz - soaked in 1/4 cup water and ground to a paste
- 2 tsp dry fenugreek leaves (kasuri methi)
- 1/2 cup milk or cream, approx.
- In a deep dish cover and microwave tomatoes, ginger and 1/2 cup water for 5 minutes. Cool. Puree in a mixer.
- Microwave butter/ghee, oil and elaichi for 2 minutes. Add salt, sugar, red chilli powder and garam masala. Mix. Add fresh tomato puree and tomato ketchup. Mix very well. Microwave covered for 4 minutes. Stir once. Microwave uncovered for 4 minutes again.
- Add cashewnut paste and kasuri methi. Mix well. Add 1/2 cup water. Microwave for 3 minutes. Add paneer. Add enough milk/cream to get a thick red gravy. Microwave for 2 minutes. Serve.
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