Everyone in my family is Paneer lover. And, we love various Paneer Gravies that are served at restaurants Be it Kadhai Paneer, Shahi Paneer, Paneer a makhni, Paneer do pyaza and the list of Paneer dishes is never ending. I have tried my hands on almost all these Paneer dishes and have developed my own way of doing shortcuts of these dishes. :D
I know traditional and slow cooking method are the bests, but at times you have to opt for the shortcuts, and I see no harm on doing so once in a while. Especially, when the results are splendid ones..:)
Today I am sharing once such easy and quick method of paneer Makhni, and trust me the taste will be very similar to the one you tasted in your fav. Restaurant last time...:)
So let's quickly have a look at ingredients followed by the process.
Ingredients
- 2 medium sized onion, roughly chopped.
- 4-5 medium sized tomatoes, roughly chopped.
- 1 tsp ginger garlic paste
- 1/4 cup roughly chopped cashews
- 1 bay leaf
- 1/2 tsp cumin seed
- 2 tbsp butter ( ghee /clarified butter would also work fine)
- salt to taste
- 1/2 tbsp Kashmiri mirch powder
- 1/2 tsp. Garam masala
- 1 tsp coriander powder
-1/2 cup water
- 1/4 cup fresh cream
Process
1. Take a pan heat 1 and 1/2 tbsp of butter.
2. Once oil is heated add bay leaf and cumin seeds and let them splutter.
3. Now, add the finer garlic paste and stir quickly.
4. Add, chopped onions and salute till light golden brown.
5. Once done add tomatoes and chopped cashews to the pan.
6. Sprinkle a pinch of salt. This will fasten the cooking process of tomatoes.
7. Cook this mixture for approx. 3-4 minutes till tomatoes looses water and becomes mushy.
8. Now, take a mixer jar/ blender jar and add this mixture to it. Be very careful as both pan and mixture would be hot.
9. To this add half cup water and turn everything into an absolutely smooth paste.
10. Now, take a soup strainer or any colander which does not have very fine holes.
11. In a bowl strain this paste/ purée . Ensure to take all the thick pulp. So at last there will be only tomato's peel as residue to discard. We are straining this mixture as I personally do not like the tomato peel acting as an obstruction in that creamy velvety gravy. If you wish you can skip this step.
12. Now take a pan, heat remaining 1/2 tbsp. of butter and let it heat.
13. Add the strained purée and cook till a boil. At this stage if you feel the gravy is thick you can add little more water.
14. Add salt, coriander powder, Lal mirch powder and Garam masala to the gravy and cook till you see butter/fat in the edges. This will take close to 4-5 minutes.
15. Once done, add cream and give a good stir.
16. At last add paneer and coo, for another 2 minutes.
Your creamy, rich, velvety and yummy a Paneer Makhni is ready. Serve with roti, naan, paratha or rice. It goes with everything...:)
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