Quick 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.

QUICK PANEER MAKHANI

Steps:

• Bring a small saucepan of water to a boil over medium heat. Add chopped onion; cook until soft, 4 to 5 minutes. Drain and allow onion to cool completely. Transfer to a blender and puree until smooth.
• Heat oil and butter in a saucepan over medium heat. Add onion puree and ginger-garlic paste; cook and stir until fragrant, 3 to 4 minutes. Stir in tomato puree, chile powder, and turmeric; cook until oil separates from the mixture, about 5 minutes. Add milk, paneer, sugar, fenugreek, and salt. Simmer until flavors combine, 2 to 3 minutes.

PANEER MAKHANI

Steps:

• Melt 1 tsp butter and 1 tbsp oil in a non-stick pan over a low-medium heat until sizzling (watch closely so the butter doesn't burn). Add the tomatoes, tomato purée, garlic, cardamom pods, cinnamon stick and bay. Cover with a lid and cook for 10 mins over a medium heat, stirring occasionally. After 10 mins, remove from the heat, leave to cool, then remove the bay, cinnamon stick and cardamom pods.
• Once cooled, tip the mixture and the cashew nuts into a blender and blitz to a smooth paste. Set aside.
• Return the pan to a medium heat, add the remaining butter and oil and cook the ginger for a minute. Reduce the heat to low, add the chilli powder and stir for 2 mins. Tip in the tomato and cashew paste and cook for 5 mins more.
• Add the sliced chilli, if using, 1½ tsp sugar and the paneer. Mix well and cook for a few minutes more. Add the fenugreek leaves and garam masala. Mix well. Stir in up to 100ml water to loosen, then remove from the heat, swirl in the cream, if using, and serve.