Many thanks to Jolly who blogs over at jollyhomemaderecipes for sharing this wonderful recipe Paneer makhani with us which is one of the most popular Indian Cuisine. Check out her blog where she shares amazing Indian recipes for varieties of mouthwatering dishes and recipes. Paneer Makhani, also known as Cottage Cubes in Creamy sauce is a very delicious and palatable delicacy.
According to Jolly, it is preferable to serve Paneer makhani with roti's, paratha's or with naans, however for this dish, she served it with simple roti , jeera rice and a side veggie salad. Paneer is often cooked in a rich buttery onion-tomato silky gravy and other Indian spices.
This is a rich curry dish and it was filled with butter, fresh cream with added cashews. Check out this Paneer Makhani recipe and get yourself busy in the kitchen with your own version.
Ingredients:
- 2 roughly chopped onion
- 7 garlic
- 2.5 tsps. finely chopped ginger
- 1 tsp. fresh Cream
- 2 tsps. tomato puree
- 200 gms Paneer
- 3 Roughly Chopped tomatoes
- 10 - 12 cashews
- Kashmiri red chilli powder
- Butter - 50 gm approx 2 tbsp
- 1 tsp. Cumin seeds / Shahi Jeera
- ½ tsp Black pepper powder
- ½ tsp Garam masala powder
- Fresh Chopped Coriander Leaves - 1 tbsp for garnishing
- Salt to taste
Instructions:
- To make the base for the makhani - take water in a pan, add the onions (roughly chopped), ginger (finely chopped), garlic and roughly chopped tomatoes. Add the cashew nuts and cook for 10-12 minutes, when onion changes the color and tomatoes becomes soft mash it with the help of spatula, turn off the flame.
- Then strain the concoction and grind it into a puree in the mixie. (Don't throw the stock, it will reuse later)
- Now take some butter in a pan put on slow flame. Add shahi jeera and Kashmiri red chilli powder. Now add the prepared puree and stir well. Now add some salt and black pepper powder. Then add two big spoons of tomato puree and above stock..cook for few minutes.
- Then cut the cottage cheese into small cubes and add. Allow cooking time of 10-12 minutes.
- Roast kasuri-methi in tawa, cool it, crush with hand and add it to the gravy.
- Now add a table spoon of fresh cream and stir well. Then finally add a 1/2 tea spoon of garam masala powder. Mix well.
- Garnish with a chopped coriander leaves and serve with roti, paratha or with any bread.
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