Paneer Makhani Recipe

INGREDIENTS 300 gms Paneer Tomato puree- 1 kgs Tomatoes 2 Nos Green chilli 20 gms Ginger 25 gms Garlic Bay leaf 1 Tsp Salt 1 Tsp Kashmiri chilli powder 20 ml Oil 1 Cup water Gravy- 60 ml Oil 25 gms Ginger garlic paste Above made Tomato Puree 120 gms Cashewnut paste ΒΌ Tsp Kasoori Methi 1 Tsp Cumin powder 1 Tsp garam Masala 80 gms Butter 100 ml Cream 30 ml Honey To taste Salt Garnish- 1 Tbsp Khoya 5 gms Ginger juliennes 3 gms Green chilli juliennes

Tomato Puree- Wash and cut the tomatoes into chunks. In a pan heat oil and add Kashmiri chilli powder and bay leaf. Also add garlic and ginger. Saute for a minute and add and cut tomatoes, green chilli, salt and water. Bring to a boil and reduce heat. Cook till tomatoes are completely soft. Remove from fire and let cool. Pass through a strainer and keep aside. Gravy- Heat oil in a pan and add ginger garlic paste. Saute for a minute and add above made tomato puree. Cook for a minute and add cashewnut paste, and water if required. Bring to a boil and add dry spices - kasoori methi, cumin powder, garam masala and cut paneer. Cook for 2-3 minutes and add honey, butter, cream and salt. Cook for another 2 minutes. Remove in a bowl and garnish with grated khoya, ginger juliennes and chilli juliennes. Serve hot.


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