Paneer Makhanwala By Akshayakher
by akshayakher
02 Aug 2011
This recipe has been viewed 16546 times
The popular punjabi paneer makhanwala is an easy rich creamy paneer based gravy recipe with an array of spice powders and onion tomato paste cooked in a delicious makhani gravy. The paneer are stir fried in a rich makhanwala(creamy) gravy and served with roti or paranthas.
Paneer Makhanwala By Akshayakher recipe - How to make Paneer Makhanwala By Akshayakher
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
250 gms paneer (cottagte cheese) cubes
1 tbsp ghee
1 tsp ginger-garlic (adrak-lehsun) paste
1 chopped onion
1 bayleaf (tejpatta)
1" cinnamon (dalchini) stick
3 cloves (laung / lavang)
2 cardamoms
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
1/2 tsp garam masala
2 tbsp fresh cream
1/2 tbsp chopped coriander (dhania)
3 tbsp tomato puree
1/4 tsp sugar
1 tsp dried fenugreek leaves (kasuri methi)
Method
- Method
- Heat the ghee in a non-stick kadhai, add the onions, ginger garlic paste, bay leaf, cinnamon, cloves and cardamons and saute till the onions turn golden brown in colour.
- Add the red chilli powder, turmeric powder, garam masala, salt, sugar, kasoori methi and mix well.
- Add the tomato puree and saute for 2 minutes.
- Remove from the flame, cool and blend in a mixer to a smooth paste.
- Transfer in a pan, add the paneer, cream, coriander, mix well and cook for 5 minutes.
- Serve hot.
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