Friday, October 30, 2009

Paneer Makhani

200 gms Paneer1 pinch TurmericFresh DhaniaOil
Peas (Optional)1 pinch Kasuri MethiSalt
1 small Onion1 tsp Red Chilli powderSugar
1 can Tomato Sauce1 pinch Kitchen King
6-8 Cashews1 clove Garlic
1/2 cup Whipping Cream1 tsp Grated Ginger

Cut the paneer into 1/2 inch cubes and soak in warm water for 10 minutes.
Cut the onion into small pieces. No need to fine chop.
In a skillet, take 2 tsp Oil and saute the garlic, onion and ginger until translucent.
Add the cashews and roast until golden.
Grind this into a very very fine paste using 2-3 tbsp water.
In the skillet, saute the kasuri methi for 1/2 a minute and add the onion paste.
Cook open for a few minutes and add in the tomato paste and all the masalas and some salt.
Saute this until the oil starts to separate.
Add the paneer and a cup of water and bring to a boil.
Blend in the fresg cream and simmer for about 10 minutes.
Garnish with Dhania and serve.

Add some fresh peas if you would like along with the paneer before boiling.

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