Paneer makhni is one of the simplest but also the most hearty vegetarian dishes to come out of India. Soft pieces of fresh cheese, covered in a rich, spicy tomato sauce. Served with warm naan, What could be better?
Contents
Ingredients
- 250 grams paneer
- 2 cups homemade tomato puree
- 1/4 cup fresh cream
- One onion, roughly chopped
- One inch ginger
- Three cloves garlic
- One teaspoon cardamom powder
- One teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon red chilli powder
- One tablespoon Kasuri Methi (Dried Fenugreek Leaves)
- Two teaspoons honey
- Salt, to taste
- Oil, for cooking
Method:
- Blend onion, garlic and ginger together into a fine paste.
- Heat a teaspoon of oil in a heavy-bottomed pan. Add the onion paste mixture and saute it on medium heat until the raw smell disappears. This would take about four minutes approximately.
- Next, add the turmeric powder, cumin powder, cardamom powder, and garam masala powder and stir-fry it along with the masala for about 2 minutes. This process of sauteing the masala helps the onions lose their raw smell faster.
- Once it’s well sauteed, add the tomato puree and simmer until the tomato puree begins to start bubbling and boiling.
- Then, stir in the cream, chilli powder, salt, kasuri methi and paneer. Give the paneer makhani a good stir and simmer for 3 to 4 minutes.
- After about 3 minutes of simmering, check the salt and spice levels and adjust to suit your taste. Turn off the heat and transfer the paneer makhani to a serving bowl.
- Serve the Paneer Makhani with an Indian bread of your choice for a cosy and quick weeknight dinner.
This recipe was sourced from https://www.archanaskitchen.com/ https://www.archanaskitchen.com/
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