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Paneer Makhanwala

Paneer Makhanwala

Cooking Time

Preparation Time : 5

Cook Time : 25

Total Time : 30

Ingredients

Serves 4

  • For Paste: 1 big onion roughly chopped

  • 2-3 tomatoes roughly chopped

  • 9-10 whole cashews

  • 2 tsp butter

  • 1/2 inch grated ginger

  • 2-3 garlic cloves chopped

  • 2-3 green cardamom

  • 1 star anise

  • For Gravy: 200g Cubed Paneer

  • 1 bay leaf

  • 2 tbsp butter

  • 1 green chillies slit

  • 1.5 tsp Kashmiri chilli powder

  • 1.5 cups water

  • 1/2 TSP sugar

  • 1/2 tsp garam masala

  • 3/4 tsp crushed kasuri methi

  • 4-5 tbsp cream

  • 1 tsp salt

  • 3 tbsp chopped coriander leaves

Directions

  • 01

    Make paste, Heat butter in a pan

  • 02

    Add spices, ginger garlic and onion. Saute until onions are translucent

  • 03

    Add tomatoes and saute until tomatoes are tender. Allow to cool completely. Grind with cashews to a smooth paste

  • 04

    In same pan, melt butter. Roast bay leaf. add ground paste with Kashmiri chilli powder. saute until oil starts leaving the sides

  • 05

    Add salt, green chillies, sugar and water. Bring to boil. Cover and cook for 2-3 minutes

  • 06

    Directly add paneer to the gravy or slightly fry and then add them to curry

  • 07

    Now cover and cook for 3-4 minutes. Reserve 1 tbsp cream and add remaining to the curry

  • 08

    Add crushed kasuri methi and garam masala. Mix well. switch off

  • 09

    Garnish with fresh coriander leaves and 1 tbsp cream. Serve hot with roti or naan

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