Lunch

Paneer Makhani

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

INSTRUCTIONS

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 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.

Preferred recipes by Chef Rakesh Sethi.

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