Paneer Makhani

-
Paneer Makhani, (also called paneer butter masala) is a slightly sweet creamy dish of paneer, originating from the Indian subcontinent, in which the gravy is prepared usually with butter (makhan), tomatoes, cashews or cream.
Makhani means buttery. This dish originated when Punjabis at Moti Mahal restaurant in Delhi invented the sauce by mixing fresh butter into a tomato-based curry.
Ingredients:
2 tbsp Melted Butter/ghee
400 gm Paneer chopped in cubes
1 cup cashews
1 cup fresh cream
2 big chopped onions
2-3 dry red chillies
2-3 green chillies
1 tbsp ginger-garlic paste
2 medium chopped tomatoes 
1 tbsp kasuri methi powder
1 tsp nutmeg/jaiphal powder
1-2 tsp tikhalal red chilli powder
1-2 tsp kashmiri red chilli powder
1/2 tsp haldi
2 tsp tomato ketchup
2 tsp sugar
Salt as per taste

Recipe:
1. Paneer can be shallow fried, however it is optional. I use paneer pieces without frying.Keep it aside.
2. Take a kadai, put 1 tbsp of ghee/butter. Once it is heated, add the chopped onions, red chillies, green chillies. Saute well till onions turn brown.
3. Then to this add ginger-garlic paste.Saute again.
4. Finally to this add chopped tomatoes. Saute till oil starts separating from sides.
5. First add 3/4 of the amount of kasuri methi powder.
6. Then add nutmeg powder, haldi, both type of red chilli powder, garam masala, sugar.Mix well.
7. To this add tomato ketchup. Keep a check on the spicy content. If the ketchup is spicy you can reduce the red chilli powder accordingly. Mix well
8. Check the taste of the mixture and accordingly add salt as per taste.
9. Saute all the items together for 2-3 mins.
10. Add the cashews to the same mixture and mix well.
11. Let the mixture cool for sometime. Now blend the above prepared mixture to form a very smooth paste.
12. Once the paste is blended, we need to sieve the whole paste. This step is very much needed to give the makhani the super smooth texture. Once done keep it aside. 
13. Take a new kadai add 1 tbsp of ghee/butter and heat it.
14. Add the smooth paste to kadai and bring it to boil. Keep stirring the mixture so that it does not stick.Once boiled add the fresh cream to the mixture. Also add the remaining kasuri methi powder.
15. Mix it well so the cream gets blended well in the paste. Makhani paste is ready.
16. Finally add the paneer cubes to the makhani. Bring the gravy to boil again and let it simmer for next 5 mins and then switch off the flame.
17. To this you can add butter cubes to make it more buttery(optional).
18. Enjoy it with garam garam roti/phulkas.

Comments

Post a Comment

Popular posts from this blog

Halwai Style Aloo Tamatar Gravy (no garlic/onion)

-
Image
Ingredients: 200 gms  Potatoes boiled 2 -3 big tomatoes roughly chopped 2 green chillies 2 -3 small cinnamon sticks 5 cloves 1 big black cardamom 2-3 small green cardamon 1 tej patta/bay leaf 2 tsp Jeera seeds 1 tsp hing 2 tbsp Rai/Mustard Oil 1 tsp paprika/kashmiri red chilli powder 1 tsp tikhalal red chilli powder 2 tsp coriander powder 1/2 tsp haldi/turmeric 1 tsp cumin/jeera powder 1-2 tsp kasuri methi Salt as per taste chopped coriander leaves Recipe: 1.  Clean and boil the potatoes for 3-4 whistles. Once the pressure is released remove from cooker, drain the hot water and immerse the same in cold water. This tip helps easy peel of boiled potato skin. 2. Break the boil potatoes to med - small pieces with hands and keep aside. 3. Blend tomatoes and green chillies together without water. Keep it aside. 4. Take a kadai add mustard oil to heat. Let the mustard oil heat for a min,till the aroma comes else oil will give bitter taste. 5. Add jeera seeds and then all the khada garam masal
Read more

Veg Masala Maagi Noodles

-
Image
Ingredients: 3 maggies 1 tsp jeera/cumin seeds 2 tbsp sweet corn 2 tbsp green peas  1 big grated carrot 1 medium finely chopped onion 1 green chilli finely chopped  2 tbsp finely chopped green capsicum 2 pack of maggi masala 2 tsp Kashmiri red chilli powder 1/2 tsp haldi/turmeric powder 3 tbsp oil salt as per taste Water Recipe: 1. Soak the maggi in hot water for 5 mins to make it soft. 2. In a kadai heat oil. Add jeera seeds. Then add onions and green chillies. Saute till the onions are soft.  3. Add capsicum and saute till capsicum leaves water and become soft. 4. Add carrots, sweet corn and peas. Mix well. Cover and let it all cook for 2-3 mins. 5. Then add haldi, red chilli powder and maggi masala. Mix well. Add salt as per taste. 6. Add soaked maggi along with its water. Mix well. Cover and cook the maggi for 2-3 mins more.  7. Stir the maggi, if the water content is more then simmer for more 2 mins. Else switch off the gas and remove the maggi in plates. 8. Enjoy your favourite m
Read more

Sabudana Balls/Bonda(No Aloo/Potatoes)

-
Image
Ingredients: 1 cup small/fine sabudana/sago 1 cup buttermilk 2 green chillies (finely chopped) 1 tbsp ginger garlic paste 1 cup rice flour 3 tbsp peanut (roasted & crushed) 2 tbsp coriander leaves (finely chopped) 2 tbsp curry leaves (chopped) 2 tbsp fresh coconut (chopped to small pieces) 1 tsp cumin 2 tbsp water salt to taste oil for frying Recipe: 1. Take 1 cup sabudana and rinse well with water and remove the starch. Drain off all the water and add 1 cup buttermilk. 2. Also, add salt, chopped green chillies and mix well. 3. cover and rest for overnight or until sabudana turn soft. 4. In the morning the sago will absorb all the buttermilk and turns non-sticky. 5. To this add ginger garlic pastes, rice flour, crushed peanut powder, cumin/jeera seeds, coconut pieces, coriander and curry leaves. 6. Squeeze and mix well making sure everything is well combined. 7. Further, add water and mix well. Adjust salt if required. 8. Knead all together form a soft dough adding water if require
Read more

Suji Sandwich (No Bread Sandwich)

-
Image
        Ingredients:(4 sandwiches) 1 cup rava/suji ½ cup curd 1 tsp chilli flakes 1 small carrot grated 1 onion finely chopped 2 tbsp sweet corn boiled 1/2 green and red capsicum finely chopped 1 tbsp coriander finely chopped 1/2 tsp eno fruit salt butter for greasing cheese slices cut into halves salt to taste 1/2 cup + 1/4 cup water Recipe: 1. In a large bowl take rava/sooji, curd, chilli flakes and salt. Mix well. 2. Now add water and combine well. 3. Add carrots, onion, sweet corn, capsicums and chopped coriander leaves. Mix well forming a thick batter. 4. Rest for 10 minutes or until the rava absorbs water. 5. Further, add 1/4 cup water and mix well forming a smooth batter. The batter should be   slightly thick, else the batter will overflow in the sandwich maker. 6. Now grease the sandwich maker with some butter. 7. Just before preparing a sandwich, add eno fruit salt and mix gently. 8. Add a tbsp of batter to each of the halves of the sandwich maker. 9. Place a cheese
Read more

Mumbai Ladi Pav(no maida or wheat flour)

-
Image
Ingredients: 200 gms fine semolina/chiroti sooji 2 tsp dry instant yeast 3 tbsp butter 1⁄2 cup cold milk 1 tbsp sugar salt as per taste 1 large egg (optional) Recipe: 1. Take a big mixing bowl, measure and add sooji. If you don’t have fine semolina, then you can grind it in the mixer to get a fine consistency. 2. Heat the butter in a large heavy pot. Turn off the heat. Add the milk, and sugar. Mix well with a spoon or spatula until thoroughly dissolved. DO NOT overheat, it should be warm to touch. 3. Optional Step: Add egg  to the mixture and beat well into the mixture.  4. Add the dry yeast and let it all sit for 5-7 minutes. 5. Add the above mixture to the flour bowl and mix well for about 1 minute. The dough will be very sticky. Cover the pot and let it rise for an hour or until it doubles in size. 6. After an hour deflate and knead the dough by hand for around 1 to 2 minutes, add little flour if it does not come together. 7. Transfer the dough to an airtight container and let it si
Read more

Tomato [Tamatar] Halwa

-
Image
The tomato is consumed in diverse ways, including raw, as an ingredient in many dishes, sauces, salads, and drinks. While it is botanically a fruit, it is considered a vegetable for culinary purposes, which has caused some confusion. The fruit is rich in lycopene, which may have beneficial health effects. Tomato in the form of a sweet dish,  turned out to be very delicious. This halwa is very simple to make and very easily finished. :) Ingredients: 400 gms tomatoes or 3 cups tomato puree 75 gms or 6 tbsp ghee or butter 200 gms corn flour 400 gms sugar 2 tbsp each dry roasted almonds, cashews, pista 5 gms cardamon/elachi powder 2 drops red color 2 cup water Recipe: Wash the tomatoes, remove the eye and make an incision on the lower side. Boil water and blanch the tomatoes for 2-3 minutes. - See more at: http://www.sanjeevkapoor.com/recipe/Tomato-Halwa.html#sthash.jxBiHqw4.dpuf Wash the tomatoes, remove the eye and make an incision on the lower side. Boil water and blanch th
Read more

Rice Pudding(Chawal ki kheer)

-
Image
Ingredients: 1.5 litre full cream milk 1/4 cup basmati rice 1/2 cup chopped dry nuts(almonds, cashews, pistas) Few strands of saffron 300 ml condensed milk  2 tbsp of sugar 5-6 nos cardamom seeds crushed Garnish with: chopped dry nuts kesar strands Recipe: 1. Rub and clean the basmati rice. Soak the rice for 20-30 mins.  2. In a big thick bottom saucepan or kadai, add 1/4 cup of water at bottom and then add the milk. Warm the milk. 3. Remove around 500 ml of warm milk in a bowl, add saffron strands to it and keep it aside. 4. Bring the milk to boil. Add the soaked rice to the milk. Mix well. 5. Keep stirring occasionally till the rice is cooked, so that it does not stick to bottom. It will take around 20-25 mins to the rice to cook. 6. The kheer will be thickened once the rice is cooked, add the saffron milk now to the kheer. Mix well. 7. Then add the condensed milk and sugar to kheer. 8. Add cardamom powder followed by chopped nuts.Mix well. 9. Cook for some more time, till the kheer
Read more

Carrot/Gajar Halwa (w/o mawa or khoya)

-
Image
Gajar ka halwa , also known as gajorer halua, Gajrela, Gajar Pak, and Carrot halwa is a carrot-based sweet dessert pudding from the Indian subcontinent. It is made by placing grated carrots in a pot containing a specific amount of water, milk and sugar and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios. Ingredients: 500 gms red delhi carrots  4 + 4 tbsp of ghee  500 ml milk 1 tbsp badam milk powder 200 gms sugar 1/4 cup chopped dry fruits(almonds, cashews, raisins) 1 tsp cardamom powder Garnish with: chopped dry fruits Recipe: 1. Clean all the carrots, then peel and finely grate them and keep it aside. 2. In a large kadai heat 1 tbsp ghee and fry chopped cashews, almonds and raisins. Fry them until it turns golden brown. Remove and keep it aside. 3. In the same kadai add rest 3 tbsp ghee and add grated carrot and saute well. Saute for 5 minutes or until it changes colour slightly. 4. Now pour all milk and give a good stir. Cover an
Read more

Mughlai Hariyali Chicken

-
Image
Ingredients: 500 gms chicken 2-3 medium onion roughly chopped 1 cup coriander leaves 1/2 cup mint leaves 1/2 thick curd  10 green chillies chopped 1 black cardamom 10 green cardamom 2-3 small cinnamon sticks 1 tbsp ginger-garlic paste  1 tsp garam masala powder 1 tsp coriander powder 1 tsp tikhalal red chilli powder 1 tsp roasted cumin powder 2 tbsp kasuri methi/dry fenugreek 2 tsp chicken masala 3 + 1 tbsp ghee Salt as per taste water Recipe: 1. Clean the chicken and keep it aside. 2. In a blender, add coriander leaves, mint leaves, curd, 8 green chillies and 8 green cardamom. Blend to smooth green masala paste. 3. In a kadai, heat ghee. Add cinnamon sticks, black and green cardamom. Saute till it sizzles. 4. Then add onions and green chillies. Saute till onions are soft. Then add ginger-garlic paste to the same. Saute till raw smell goes off for a minute. 5. Then add chicken pieces to the same and mix well. Saute for 5 mins. Stir occasionally. 6. Then add coriander and jeera powder,
Read more

Crispy Poha Balls

-
Image
Ingredients: 1 cup poha 3 nos potatoes 3 tbsp gram flour/besan 1 tbsp rice flour 2 tbsp peanuts 2 medium onions finely chopped 2 green chillies finely chopped 1 tsp jeera/cumin seeds roasted and powdered 1/4 tsp garam masala 1/4 tsp Kashmiri red chilli powder 1/4 tsp Tikhalal red chilli powder 1/4 tsp haldi 1/4 tsp amchur/dry mango powder 1 tbsp lemon juice 1 tbsp finely chopped coriander leaves salt as per taste Oil for deep frying Recipe: 1. Rub and clean poha and soak them for 5 mins. 2. Peel and boil potatoes and keep it aside. 3. Dry roast peanuts, peel and crushed them roughly. 4. Drain all the water out of poha by hand pressing them.  5. In a big mixing bowl add poha, boiled potatoes, crushed peanuts, rice flour gram flour and salt. Mix them together to combine all the ingredients together. 6. Now to the same add chopped onions and green chillies and coriander leaves. Add haldi, red chilli powder, garam masala, amchur, jeera powder. Finally add lemon juice. Mix them well to form
Read more