Have you wanted to make Paneer Makhani at home after tasting it in restaurants? It is a north Indian vegetarian dish, and a delicious accompaniment to rotis and parathas.
Here is a simple and easy recipe for home-style paneer makhani, that will serve three to four people:
Ingredients:
150 gm paneer, cut into medium cubes, and lightly sauteed in oil or clarified butter/ghee
2 medium sized onions, grated or chopped into small pieces
1 tbsp ginger-garlic paste
2 tbsp tomato puree
2 tbsp fresh cream
1 tsp kashmiri mirch (red chilli) powder
1 tsp dhania (coriander) powder
1 tbsp roasted jeera (cumin) powder
1 tbsp kasoori methi (dry fenugreek leaves)
1/2 tsp. butter
2 tsp. vegetabe oil
Salt to taste
Coriander leaves for garnish
Method:
- In a deep bottom pan or kadhai, heat vegetable oil, and fry the onions till golden brown.
- Add ginger garlic paste, kashmiri mirch and dhania powders. Fry lightly till ginger-garlic paste loses its raw smell.
- Add tomato puree and salt.
- Add the kasoori methi and butter. Take care the mixture does not stick to the pan or get burnt.
- Add the fried paneer, 1/2 cup water and let it simmer for some time. Keep stirring it from time to time. Taste for salt. (Adjust water as per your requirement of gravy.)
- Add the cream and let it simmer for a minute or two.
- Bring down from fire and sprinkle roasted jeera powder on top.
- Garnish with chopped coriander leaves.
Your paneer makhani is ready to eat! Simple, isn't it?? The cream and the kasoori methi adds a restaurant like finish to this simple home-cooked dish. If you want to make it richer, you can add a little more butter and cream. You can also add cashew nut paste to it for a thick creamy consistency.
I like this simple, so have used only basic ingredients.
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