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.
Method
  • 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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