Paneer Makhanwala Recipe - Cooking Index
Paneer Makhanwala Recipe - Cooking Index
| 250 | Paneer - (cut into cubes of 1" each) | |
| 1/2 tablespoon | 7.5ml | Grated Paneer or Cheese |
| 8 | Garlic Cloves - (8 to 10) | |
| 1 | Onion | |
| 1 | Ginger | |
| 1 | Bay Leaf | |
| 1 | Cinnamon | |
| 2 | Cloves | |
| 2 | Cardamom | |
| 1 teaspoon | 5ml | Red Chilli Powder |
| 1/4 teaspoon | 1.3ml | Turmeric Powder |
| Salt - to taste | ||
| 1/2 teaspoon | 2.5ml | Garam Masala |
| 2 tablespoons | 30ml | Malai or Cream |
| 1/2 tablespoon | 7.5ml | Butter |
| 1/2 tablespoon | 7.5ml | Coriander - (chopped) |
| 3 tablespoons | 45ml | Tomato Puree |
| 1/4 teaspoon | 1.3ml | Sugar |
| 1 teaspoon | 5ml | Kasoori Methi |
| Ghee to deep fry paneer |
Deep fry paneer in hot ghee till light golden. Keep aside.
Grind the onions, ginger and garlic to a paste.
Heat 1/2 tablespoon of ghee (use the one in which paneer was fried) in a
heavy saucepan.
Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 seconds.
Add the paste and fry till golden.
Add the dry masala, sugar and tomato puree. Fry for 2 minutes.
Add 2 cups of water. Simmer on low flames for 7-8 minutes.
Add the malai, butter, methi, paneer pieces and cook for 2 minutes till
paneer softens.
Transfer to serving dish.
Garnish with chopped coriander and grated paneer.
Serve hot with parathas or naans.
Making time : 25 minutes
Serves : 4
Shelf life : Best fresh
Source:
'Curries without Worries," by Sudha Koul
Average rating:
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