Paneer Makhani Food

PANEER MAKHANI RECIPE

Steps:

• If using store bought paneer, then soak it in hot water for 15 to 20 mins.
• Drain the water and use. This will keep the paneer soft.
• Blend together tomatoes and cashews to a smooth puree.
• If you do not have a powerful blender then just soak cashews for 10 to 15 mins in hot water.
• The tomato puree has to be smooth.
• If you find your puree coarse, then pass it through a strainer.
• Heat a pan with butter. saute cloves, cinnamon, cardamoms and green chili.
• Then saute ginger garlic paste for 2 mins until the raw smell has gone.
• Transfer the tomato puree to the pan.
• The tomato puree will begin to splash so be cautious.
• Cover partially and cook until the puree thickens.
• Add chili powder, turmeric and salt.
• Saute until the mixture leaves the sides of the pan.
• Next add garam masala and saute for 1 to 2 mins.
• Pour 1 cup water and sugar. Adjust the amount of water as needed to make a gravy.
• Cook until the paneer makhani gravy thickens & you see traces of butter or grease on top.
• Add the paneer & kasuri methi to the makhani gravy.
• Stir gently and cook covered for 2 mins on a low heat.
• Pour the cream and allow to bubble.
• Transfer to a serving bowl and garnish with cream and coriander leaves.
• Serve paneer makhani with roti, naan or jeera rice.

PANEER MAKHANI RECIPE

Steps:

• Heat 2-tablespoons butter in a pan over medium flame. Add bay leaf, cinnamon, green cardamom and cumin seeds. Sauté for 30 seconds. Add chopped onion, garlic and cashew nuts.
• Sauté until onion turns translucent.
• Add chopped tomato, dry kashmiri red chilli and salt.
• Sauté for 4-5 minutes. Add kasuri methi (dried fenugreek leaves) and 3-tablespoons water.
• Cook until tomatoes turn soft, it will take around 2-3 minutes.
• Turn off the flame. Let the mixture cool for a while. Transfer it to the jar of a mixer grinder and make a smooth paste. If required, add 2-3 tablespoons water while grinding.
• Heat 1-tablespoon butter in the same pan over medium flame. Add 1/2 teaspoon crushed garlic (or garlic paste) and 1-teaspoon red chilli powder.
• Mix well and add the prepared paste.
• Stir continuously and cook until butter starts to release from sides. It will take around 3-4 minutes.
• Add 1-cup water and 1-teaspoon sugar. Mix well using spatula.
• As the gravy splatters, cover it with a lid and cook for 3-4 minutes. Stir occasionally in between to prevent sticking.
• Remove the lid. Taste the gravy for salt and sugar and if required, add more at this stage. Add paneer cubes.
• Mix well and cook for 2-minutes. Add 3-tablespoons fresh cream.
• Mix well and turn off the flame. Garnish with chopped coriander leaves. Paneer makhani curry is ready for serving.

EASY PANEER MAKHANI

Steps:

• Bring tomato sauce to a simmer over medium heat, and blend in chopped onions, cream cheese, butter, and salt and pepper.
• Once onions are tender, add chilli powder and garam masala. Adjust amounts to taste. Garam masala is a potent spice, however it is not hot. For extra spiciness increase the amount of chilli powder.
• Reduce heat and stir in cubed paneer or tofu, raisins, and sliced almonds. Allow to simmer for another 2-3 minutes.
• Serve over white or jasmine rice. Garnish with extra raisins and almonds.

PANEER MAKHANI

Steps:

• Heat 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir red onion in the hot oil until fragrant, about 1 minute. Add butter, lemon, ginger, garam masala, chili powder, and cumin; stir to coat, about 1 minute.
• Stir half-and-half, yogurt, and tomato paste into onion mixture and cook until well mixed and smooth, about 5 minutes.
• Heat 1 tablespoon olive oil in a separate skillet over low heat. Pan-fry paneer in the hot oil until slightly brown, about 5 minutes per side. Mix cooked paneer and chickpeas into the spiced cream sauce. Simmer until heated through, about 10 minutes.

PANEER MAKHANI

Steps:

• Heat oil, add the chopped tomatoes,ginger, bay leaf, cardamom, methi and chilli powder.
• Cook covered till the tomatoes turn soft.
• Cool, and grind the tomato mixture to a puree and pass through a sieve.
• Keep the tomato puree on the fire, and add salt,sugar, garam masala and cook on low flame for 3-5 minutes.
• Add the paneer cubes and cook till soft.
• Now add the cream keeping some for the garnish and remove from fire.
• Just before serving add the paneer pieces and garnish with beaten cream and coriander leaves.