Monday, June 23, 2014

Paneer Makhni (Restaurant Style)

This turned out to be super super easy (and not exactly healthy)

Grind around 4-5 tomatoes. In a pan, heat abour 2 tbsp butter. Add 1 1/2 tbsp each of fresh ginger and garlic pastes. Fry for a few seconds. Add the ground tomatoes. (I didn't strain out the seeds...was ok..but you should for a smoother finish). I added whole garam masala later (should have added to the butter initially). A couple of cloves, 1 stick of indian cinnamon and a couple of green cardamoms. Add one small can of tomato sauce. Add a handful of kasuri methi. Add 1 tsp red chilli powder, 1/2 tsp turmeric, 1 tbsp dhania powder,  1/2 tbsp garam masala powder, 1 tbsp sugar, and salt to taste. Cover and let cook for a couple of minutes, till oil starts to separate. Add water and let cook for a couple more minutes. Add another 2-3 tbsp of butter + about 1/2 cup of fresh cream. Simmer on low heat for a few minutes. Cut paneer into desired shape (I did really small thin triangles). Add to the gravy, mix and serve hot.


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