Wednesday, 18 July 2012

Paneer Makhani

Exotic punjabi cuisine- Paneer cubes in tomato gravy thickened with groung cashews!


250 gms paneer (cottage cheese)
3 tbsp butter and 2 tbsp oil
3 large tomatoes
1 ½ tsp ginger – garlic paste
1 tsp red chilli powder (use deghi mirch)
1 tsp garam masala powder
1 tsp cumin-coriander powder
1/4 cup cashew paste
1 tsp tomato ketchup
1/2 cup milk
1 tbsp dry fenugreek leaves (kasoori methi)
1/4 cup heavy cream (optional)
Salt to taste


  • Boil roughly chopped tomatoes in 1/2 cup water for 4- 5 minutes until soft.
  • Remove from fire and cool. Grind tomatoes along with water to puree.
  • In a skillet, add butter and oil and then add ginger – garlic paste.
  • When paste starts to change color add the tomato puree and all the spices. Stir well and cook until the raw smell of the puree disappears.
  • Add Kasoori methi and tomato ketchup Add cashew paste. Mix well for 2 minutes
  • Add water, boil and simmer for 4 -5 minutes.
  • Drop in the paneer gently and give it a toss. Cook for another 2-3 minutes for the paneer to absorb the flavors.
  • Lower the heat to a simmer. Then add the enough milk to get thick curry, mix gently.
  • Mix well.
  • Heat on low flame, stirring continuously till just about to boil.
  • Add cream, keeping the heat low and stirring continuously. Remove from fire and serve with naan/ Missi Roti


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