Paneer Makhanwala By garg.chetna
by garg.chetna
25 Jul 2007
This recipe has been viewed 5832 times
Get ready to devour the irrestible Punjabi style cooked paneer makhanwala with roti or naan. The paneer or cottage cheese cubes are simmered in a makhani or buttery creamy gravy and served hot garnished with coriander leaves. Share your favorite paneer recipe online.
Paneer Makhanwala By garg.chetna recipe - How to make Paneer Makhanwala By garg.chetna
Preparation Time: Cooking Time: Total Time:
250 gms paneer (cottagte cheese) cubes
1 tsp ginger-garlic (adrak-lehsun) paste (5 garlic cloves and 1 inch ginger)
1 chopped onions
1 bayleaf (tejpatta)
1 inch cinnamon (dalchini) stick
3 cloves (laung / lavang) , 2 cardamom (elaichi)
1 tsp red chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
1/2 tsp garam masala powder
2 tbsp fresh cream
1/2 tbsp chopped coriander (dhania)
3 tbsp tomato puree ( or 1 tomato cut)
1/4 tsp sugar
1 tsp kasoori methi
1 tbsp ghee
Method
- Heat 1tb ghee in a heavy saucepan, add onion, ginger garlic paste, bay leaf, cinnamon, cloves, cardamon fry till onion is golden brown.
- Then add the dry masala (red chilli powder, turmeric powder, garam masala, salt, sugar, kasoori methi).
- Then add tomato puree or cut tomatoes, fry for 2 mins. remove from gas. after the mixture is cool make a smooth paste in the blender.
- Remove the paste from blender into a pan, add cubes of paneer, 2tb malai, coriander.
- Cook for 5 mins.
- Serve hot .
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