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{November 15, 2009}   Paneer Makhni

 

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Paneer butter masala is one of my favorite dishes since childhood. Naan and panner butter masala would be my favorite dishes to order at any restaurant when I was a kid. This Paneer makhni is also a version of the panner butter masala I make at home. Paneer is home made indian cheese and it is versatile in its uses. It is used in savory dishes like briyani, gravies, pulaos, kormas, rices, wraps and in sweets like rasgulla and rasmalai.

Ingredients:

Panner- 1/2 packet (atleast 12-16 pieces)

Tomato- 3 (big)

Red onion- 1 small

Ginger garlic paste- 1 tsp

Turmeric powder- 1/4 tsp

Paprika- 1 tsp

Garam Masala powder- 1/4 tsp

Dhania powder- 1/4 tsp

Heavy cream- 1/4 cup

Salt – 1 tsp

Oil- 1 tsp

Cashewnuts- 1 tsp

Cumin seeds- 1 tsp

Water- 2 cups

Method:

Chop and grind onion in to a fine paste.

Boil water in a pan and let the tomatoes sit in it for 10 minutes. Peel off the skin of tomatoes and grind them into a thick paste.

Heat oil in a pan and add cumin seeds. When they splutter, add ginger garlic paste and fry till the raw smell disappears.

Add onion paste in the pan and fry well for 4-5 minutes, till the paste turns slightly brown. Add the tomato puree and mix well.

Now add in the powders, turmeric powder, salt, paprika, garam masala, dhania powder and mix well.  Let the puree come together with the powders(thicken up). Pour two cups of water, cover and cook for 10 minutes.

Now add the paneer pieces and simmer for another 10 minutes.

In the mean time, soak cashew nuts in warm water(1 tbsp). Grind the nuts in to a smooth paste along with the cream.

Pour this cashew-cream mix on top of the paneer gravy, let it boil for  two minutes and switch off.

Serve  hot with Jeera rice, rotis or naan.

This Paneer Makhni is my entry for “Tried and Tasted” even, as I tried this recipe from Sunshine Mom’s website.

This event was originally started by Zlamushka .

This event is hosted for November 2009 by



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