Paneer Malai Makhni

Paneer Malai Makhni

 

Serving - 4

 

INGREDIENTS

Oil - 1 tablespoon

Cumin - 1/2 teaspoon

Green Cardamom - 3 pods

Bay leaf - 1

Dry red chili - 2

Onion - 70 grams

Ginger - 1 tablespoon

Garlic - 1 tablespoon

Tomato - 220 grams

Cashews - 1 tablespoon

Salt - 1/2 teaspoon

Turmeric - 1/4 teaspoon

Red chili - 1/4 teaspoon

Garam masala - 1/2 teaspoon

Dry fenugreek leaves - 1 teaspoon

Sugar - 1/2 teaspoon

Butter - 1 tablespoon

Water - 250 milliliters

Oil - 1 tablespoon

Paneer - 180 grams

Oil - 1 teaspoon

Butter - 1 tablespoon

Ginger - 1 tablespoon

Green chili - 2

Salt - 1/2 teaspoon

Paprika - 1 teaspoon

Hot water - 200 milliliters

Fresh cream - 50 milliliters

Dry fenugreek leaves - 1 teaspoon

Garam masala - 1/2 teaspoon

Butter - 1 teaspoon

Coriander - 1 tablespoon

Fresh cream - for garnishing

Coriander - for garnishing

 

PREPARATION

  1. Heat 1 tablespoon oil in a pan, add 1/2 teaspoon cumin, 3 pods green cardamom, 1 bay leaf, 2 dry red chili, 70 grams chopped onions, 1 tablespoon ginger, 1 tablespoon garlic, 220 grams chopped tomatoes, 1 tablespoon cashews and mix it well.
  2. Now, add 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1/4 teaspoon red chili, 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves, 1/2 teaspoon sugar, 1 tablespoon butter and mix again.
  3. Then, add 250 milliliters water and give it a nice stir.
  4. Cover it with lid and cook for 10-15 minutes.
  5. Remove the lid and bay leaf. Stir again.
  6. Remove the pan from heat and cool for 5-7 minutes.
  7. Transfer the mixture in a blender and blend it well.
  8. Heat 1 tablespoon oil in a pan, add 180 grams paneer and sauté for 2-3 minutes.
  9. Keep aside.
  10. Heat 1 teaspoon oil in another pan, add 1 tablespoon butter, 1 tablespoon ginger, 2 green chili and give it a nice stir.
  11. Now, add 1/2 teaspoon salt, 1 teaspoon paprika and mix well.
  12. Then, add the blended puree and mix again.
  13. Add 200 milliliters warm water and stir well.
  14. Now, add sautéed paneer and mix again.
  15. Add 50 milliliters fresh cream and mix it well.
  16. Now, add 1 teaspoon dry fenugreek leaves, 1/2 teaspoon garam masala and mix again.
  17. Then, add 1 teaspoon butter and give it a nice stir.
  18. Add 1 tablespoon coriander and stir again.
  19. Cook for 3-4 minutes on moderate heat.
  20. Remove the pan from heat.
  21. Add the paneer malai makhni in a serving dish.
  22. Garnish it with fresh cream and coriander.
  23. Serve hot with chapatti.