Paneer is a common ingredient used in Indian dishes and for non-Indians it is nothing but a form of cheese. You can even call it the 'Indian Cheese' and it is readily available in almost all grocery stores here in India. Paneer Makhani is a rich side dish usually prepared for dinners.
- Tomato - 4 medium sized
- Paneer - 200 gms
- Ghee - 2 Tbsp
- Cumin Seeds - 1 Tbsp
- Cashews - 25-30
- Tomato Ketchup - 1 Tbsp (Optional)
- Ginger Garlic Paste - 1 Tbsp
- Kasturi Methi / Fenugreek Leaves - 2 Tbsp
- Milk - 1 Glass
- Fresh Cream - 1/4 glass
- Chilli Powder - 2 Tbsp
- Garam Masala Powder - 1 Tbsp
- Coriander Powder - 1 Tbsp
- Salt to Taste
- Slice tomato into 4 slices and soak it in 2 glasses of hot water for 10 mins.
- Soak cashews in 1/2 glass of hot water for 10 mins.
- After 10 mins grind them and make tomato and cashew paste separately.
- Heat the pan and add ghee and cumin seeds to it.
- Add ginger garlic paste.
- Once the raw ginger garlic smell subsides, add the tomato puree and cook until it boils.
|After Adding the Tomato Puree|
- Add the cashew paste, kasturi methi and tomato ketchup.
- Also add chilli powder, salt, garam masala and coriander powder.
- Leave this to boil for few mins and then add sliced paneer.
|After Adding Paneer|
- While it starts to boil again, add milk and fresh cream and cook for few mins.
- Garnish with coriander leaves and decorate with fresh cream.
Total Preparation Time - 15-20 mins
Serves - 4
- If you prefer thick curries then make the tomato puree and cashew paste thick, else you can make it watery if you need more gravy (as I have made it).
- If you want the dish to be more rich then add more cashew paste and if you like it less tangy then skip the ketchup or add just 3 tomatoes instead of 4.
Serve this dish with chapathis, rotis or parathas for dinner.
♥ Aarthi ♥