Me and hubby are fans of eating and trying different cuisines. Paneer would always be my favorite choice of Mughlai gravy. Makhani or butter masala is perfect sweet and spicy , creamy rich gravy which attracts me a lot.
Paneer is good choice for proteins especially in vegetarian diet. It has lesser carb content as compared to lentils. is made by curdling milk using food-derived acid from lemon, sour curd, vinegar, or citric acid. The curd is then sieved using muslin cloth to separate it from the whey. It is weight pressed to create slabs, which is what we buy. This can be made at home as well using the same technique and full fat milk.
Coming to this recipe , it is simple but requires some amount of time on hand as the gravy needs to cook down to release oils which is what makes it delicious and yummy.
Ingredients
Paneer - 200 gms
Tomatoes - 4 big
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Cashew nuts - 10-12 pieces
Melon seeds - 1 tsp
Poppy seeds - 1 tsp (optional)
Red Chilly powder - 2 tsp
Everest kitchen king masala - 1tsp
Bayleaf - 1
Garam Masala - 2 tsp
Kasuri Methi - 1 tbps
Salt
Sugar
Oil + Butter- 3 tbsp.
Coriander - garnish
Method
1. Blanch the tomatoes and puree it.
2. Soak the cashew nuts, poppy seeds and melon seeds for 15-20 minutes and make a paste and keep
3. In a pan add oil+ butter and then bayleaf. fry till smell comes
4. Add ginger garlic pastes and fry till raw smell goes
5. Add tomato puree. Cook till oil starts floating / appears on the side of pan**
6. Add cashew paste , salt , red chilly powder, sugar and cook till all mix well
7. Add the paneer either plain or fried . Fry all for 2 minutes
8. Atlast add kasuri methi and garam masala and coriander to garnish.
9. Can be served with Naan , Roti or dal rice
Notes :
** Depending on thickness of puree oil will either float on top or leave the sides of the pan. Basically cook for 10-12 minutes till the raw smell of tomatoes goes.
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