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Preparation Time : 15
Cook Time : 45
Total Time : 60
For tarts: 1 cup flour
100 grams butter
1 pinch of salt
3-4 tbsp chilled water
For Paneer Makhani: 1/2 cup sliced onions
1 cup chopped tomatoes
1/4 cup cashewnuts
1 kashmiri dry red chilli
1.5 cups water
2 tbsp butter
1 tbsp garlic paste
1 cinnamon stick
1 bay leaf
3 tbsp tomato puree
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp dried kasuri methi
1 tsp salt
150 grams Paneer cut in small cubes
1 tbsp fresh cream
1 tbsp finely chopped coriander
For Tarts: In a mixing bowl sift flour and salt. Now add butter cubes. (Butter should not be softened, it should be right out of the refrigerator.
Mix the butter cubes with your hand while rubbing through your fingertips to make like a fine bread crumb like consistency.
Now add 3 tbsp cold water and make a firm dough. Once done, wrap it in a cling film and chill for atleast 2 hours.
In another wok, add butter and garlic paste, saute for few seconds. Add cinnamon, cloves,cardamon and bay leaf, mix and saute for few seconds.
Add red chilli powder, turmeric powder and saute for few seconds.
Add in the pureed paste and cook for 2 to 3 minutes.
Add garam masala, coriander powder and tomato puree and cook for another 4-5 mins.
Next add paneer cubes, dried fenugreek leaves mix it well. Garnish with some finely chopped coriander leaves and switch off the flame.
For assembling: Once the tart dough has chilled for two hours, preheat the oven for 180 degree and grease the tart moulds.
Roll the chilled dough on a floured surface and cut out circles with a cookie cutter.
Press the circle into each mould till the edge and cut off the rest.
Bake in a preheated oven at 180° celcius for 20 mins.
Once done take it out from the oven and let them cool down a bit.
Fill the tarts with paneer makhani gravy serve with mint dip and fresh salad.
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