Paneer Makhani

Delicious Creamy  Recipe of  Paneer Makhni that will go Perfect with some Butter Naan or Smeared rotis. Bliss!

Butter 2 tbsp
Oil 1 tbsp  
Green Paste - 4 green chilies, 4 cloves of garlic and
 1-inch ginger adding 2tbsp of water and make a paste in blender.
Onion 1 large size 
Tomato Puree- make puree of 4 medium size tomatoes in mixture 
Coriander powder - 1 tsp 
Turmeric powder - 1/2 tsp 
Red Chilli powder- 1tsp
Garam masala - 1 tsp 
Kasturi Methi - 2tbsp
Paneer- 400 gm 
Cream- 2tbsp 

For Tempering 
Cumin Seeds - 1/2 tsp 
Mustard Seeds - 1/2 tsp 
Curry leaves - 5 

Add Butter and oil into the pan and let the pan heat up.
Keep flame between medium to low and add the green paste to it (green paste recipe mention above in ingredients).
Saute it until its separating oil around for 2 minutes.
Add onions to it and cook it for 2-3 minutes with covered pot(we don't have to golden brown it).
Add tomato puree to it and let it cook for next 5-7 minutes stirring in between until its start to separating oil.
Add the all spices mention above after puree cook and let then cook it for another 2 minutes withcovered pot.
Off the stove and let our gravy cool down 50 % and when it's done , make puree in blender.
Add puree again in same pot and let it boil for next 2 minutes.
Add cream into it and mix well.
After mixing it add paneer cubes to it and let it cook for 5 minutes with covered pot.
Lastly take a pan add one tbsp oil and add cumin seeds, mustard seeds and curry leaves.
Pour this tempering on paneer makhani.
Garnish it with Coriander leaves.
Serve with hot Naan or Chapati.

Paneer Makhani Paneer Makhani Reviewed by Tabu Hussain on May 02, 2015 Rating: 5
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