Paneer Makhani
Makhani Paneer is a
punjabi dish made in most of households using cottage cheese. The amalgamation
of paneer with tomato puree gives it a melt-in-mouth experience and is loved by
kids and elders alike.
Ingredients:
Paneer 500grams
Butter 25grams/oil 1tblspn
Onions paste (2no.s)150ml
Tomato puree (5no.s)400ml
Cinnamon stick
Turmeric 1/2tsp
Red chilly powder 1tsp
Garam masala 1/2tsp
Coriander powder 1tsp
Kasoori methi (dried) 1tblspn
Tomato ketchup 1tblspn
Cream 3 tablespoon & for garnishing
Salt to taste
Paneer 500grams
Butter 25grams/oil 1tblspn
Onions paste (2no.s)150ml
Tomato puree (5no.s)400ml
Cinnamon stick
Turmeric 1/2tsp
Red chilly powder 1tsp
Garam masala 1/2tsp
Coriander powder 1tsp
Kasoori methi (dried) 1tblspn
Tomato ketchup 1tblspn
Cream 3 tablespoon & for garnishing
Salt to taste
Method:
Take a handi and add butter in it. Add Cinnamon and onion paste and cook it over low flame. Salt can be added to assist fast cooking. When it turns golden brown and fat separates slowly add tomato puree. At this stage we can add all spices and ketchup and stir for next 8-10 minutes.When water starts drying up, add paneer, kasoori methi and cream. Let it simmer for another 7-8 minutes.
Garnish it with cream and coriander leaves.
Tastes best with naan and laccha paranthaTake a handi and add butter in it. Add Cinnamon and onion paste and cook it over low flame. Salt can be added to assist fast cooking. When it turns golden brown and fat separates slowly add tomato puree. At this stage we can add all spices and ketchup and stir for next 8-10 minutes.When water starts drying up, add paneer, kasoori methi and cream. Let it simmer for another 7-8 minutes.
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