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Butter Paneer or Paneer Makhani Ingredients: 500gms Paneer cut into cubes For the Gravy: 2 large onions 1/2 can tinned whole tomatoes 1 tsp garlic paste 1 tsp ginger paste 1 tsp kasuri methi (available in Indian stores under that name) salt to taste 1 tbsp butter 50 ml fresh cream 1 tbsp oil 1 tbsp chili powder 1 tsp garam masala
Method: Fry the paneer pieces in a tbsp of oil and keep aside. For the Gravy: Chop the onion and fry it in the one tablespoon of oil and put it in the blender with the tinned tomatoes and kasuri methi, grind it into a smooth paste. Now heat the butter in a pan and add the ginger garlic paste and fry for 2 minutes , Now add the pureed mixture and salt , chilli powder and garam masala and cook till the raw smell of tomatoes disappear, Now add the Paneer and cook for 6 minutes more. Take off heat and serve with naan . Method for making paneer: Take 1 litre milk and boil it , add 2-3 tbsp lime juice and curdle the milk. Now pour the curdled milk into a muslin cloth and squeeze out all the water. Place a weight over it for 4 hours. Take the weight off and carefully take the lump of paneer out and cut into cubes. Paneer is available in all Indian stores, Ricotta cheese can used instead of paneer.
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