Paneer Makhani
Creamy, buttery and delicious, this all-time classic paneer dish is a treat for all.
SERVES: 4
INGREDIENTS
200g fresh paneer
3 big tomatoes / 450g
1 big onion / 200g
1/2 red bell pepper /80g
1 green chili / 25g
2 tbsp ghee/butter
3 tbsp cream or soya cream or beaten fresh malai
2 tbsp almond powder or 6-8 cashew nuts
300 ml water
3/4 tsp salt
1 tsp dried kasuri methi or dried green coriander herb
A pinch of asafoetida
Few strands of saffron in 1 tsp of water
2 tbsp of fresh lemon juice
1/4 tsp turmeric powder
1/4 tsp chili powder
2 1/2 tsp brown sugar
Spice mixture
1 clove
1 inch cinnamon stick
1 1/2 tbsp coriander seeds
3 black pepper corns
1 staranise
2 dried red small chilis
3 cardamom
1 bay leaf
1 tsp cumin seed
Method
In a bowl mix all the ingredients of the spice mixture and keep aside.
Cut paneer in cubes and soak paneer pieces in some hot water and keep aside.
Chop onions, green chili, red bell pepper and tomatoes in medium sized pieces.
In a wok heat 1 tbsp of ghee and add the spice mixture and roast for 30 seconds on low heat. You will smell a nice aroma of spices and corianders seed will puff up. Do not fry more as it tends to burn fast. Add onions and green chili and fry the onions till they become translucent. Add bell peppers and tomatoes along with 200 ml of water. Add salt and cook it covered for 5-10 minutes till tomatoes are soft and mixture is thick on low heat. Once done remove from heat and cool the mixture completely.
Remove bay leaf and staranise and blend all the rest well with 100 ml of water, almond powder in a mixer/blender.
Strain this gravy through a sieve and remove water from the paneer that you had kept aside.
Heat 1 tbsp of ghee and add asafetida, turmeric, red chili powder and stir for a few seconds.. Add the gravy now along with the sugar, saffron, lemon juice and coriander herb. Bring it to a boil and then add the paneer cubes and cream. Let it boil and mix together. and take off the heat.
HELPFUL TIPS
Please adjust salt and chili powder as per your taste.