Paneer Makhani :
Paneer Makhani, moreover known as Paneer Butter Masala, is a well-known and scrumptious North Indian dish. It highlights paneer (Indian cottage cheese) cubes cooked in a wealthy tomato-based gravy. The planning includes a flavorful combination of flavours, butter, cream, and tomato, making a delectable and gently spiced curry.
Soft and smooth paneer cubes cooked in zesty and wealthy Mughlai gravy of tomato, cashew nuts, milk cream, and butter make an overwhelmingly tasty Paneer Makhani. This step-by-step photo recipe takes after its unique Mughlai arrangement which gives it an elite and finely adjusted rich, fiery taste. Serve it with plain paratha and boondi raita for a delightful lunch or dinner.
Here’s a recipe for Paneer Makhani, a wealthy Indian dish that includes paneer (cottage cheese) in a flavorful tomato-based gravy:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4 servings
Ingredients:
| 250 gms (1/2 lb) Paneer (cottage cheese), cut into 1-inch cubes |
| 1 little piece of Bayleaf |
| 1-inch piece of Cinnamon |
| 2 Green Cardamoms |
| 1/2 teaspoon Cumin Seeds |
| 1 huge Onion, chopped |
| 5-6 cloves of Garlic, chopped |
| 8 Cashew nuts |
| 3 medium Tomatoes, chopped |
| 2 Dry Red Kashmiri Chilli (or 1 normal dry red chilli), halved and seeds removed |
| 1/2 teaspoon Kasuri Methi (dried fenugreek leaves) |
| 1 teaspoon Red Chilli Powder |
| 1/2 teaspoon smashed Garlic (or paste), optional |
| 1 teaspoon Sugar |
| Salt to taste |
| 3 tablespoons Butter (or oil) |
| 3 tablespoons Fresh Cream |
| 5 tablespoons + 1 cup Water |
Directions :
1. Warm 2-tablespoons butter in a pan over medium fire. Include narrow leaf, cinnamon, green cardamom and cumin seeds. Sauté for 30 seconds. Include chopped onion, garlic and cashew nuts.
2. Sauté until the onion turns translucent.
3. Include chopped tomato, dry Kashmiri ruddy chilli and salt.
4. Sauté for 4-5 minutes. Include kasuri methi (dried fenugreek leaves) and 3-tablespoons water.
5. Cook until tomatoes turn delicate, it will take around 2-3 minutes.
6. Turn off the fire. Let the blend cool for a whereas. Exchange it to the jar of a blender grinder and make a smooth paste. If required, include 2-3 tablespoons water while grinding.
7. Warm 1 tablespoon butter in the same skillet over medium fire. Include 1/2 teaspoon pulverized garlic (or garlic paste) and 1 teaspoon ruddy chilli powder.
8. Blend well and include the arranged paste.
9. Mix persistently and cook until butter begins to discharge from the sides. It will take around 3-4 minutes.
10. Include 1 cup water and 1 teaspoon sugar. Blend well utilizing a spatula.
11. As the gravy splatters, cover it with a top and cook for 3-4 minutes. Mix sometimes in between to avoid sticking.
12. Evacuate the top. Taste the gravy for salt and sugar and if required, include more in this arrangement. Include paneer cubes.
13. Blend well and cook for 2 minutes. Include 3 tablespoons of fresh cream.
14. Blend well and turn off the fire. Decorate with chopped coriander leaves. Paneer makhani curry is prepared for serving.
Tips and Variations:
- Dry Kashmiri ruddy chilli is utilized for getting the profound ruddy colour of gravy without making it zesty. If it is not accessible, you can supplant it with normal dry ruddy chilli (or 1/2 teaspoon ruddy chilli powder). Customary dry ruddy chillies are spicier than Kashmiri ruddy chillies so diminish its amount to one.
- Before utilizing solidified paneer cubes, douse them in warm water for 15 minutes and deplete them before using.
- Increase the amount of garlic and dry ruddy chillies to make it spicier.
- Cashew nuts make the gravy thicker and creamier. In any case, if they are not convenient, utilize almonds or white poppy seeds as their replacement.
- Butter enormously improves the flavour of this Indian paneer curry. Be that as it may, you can supplant it with cooking oil if you wish.
Taste: Spicy and creamy
Serving Ideas: Enjoy Mughlai Panner Makhani with Indian breads like lachha paratha, butter kulcha or plain chapati. Appreciate it with an assortment of Indian rice arrangements like steamed rice or matar pulao.
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