Paneer Makhani

Paneer Makhani….mmmmmmmmmmmm……the very mention of it makes my mouth water. Though I’m not “FOR”very fatty food, this one is one of our all time favorite. Cubes of paneer floating in thick gravy topped with butter makes this dish one for the connoisseur’s palate. Historically, it was the mughal kings who brought the mughlai style of cooking, and paneer makhani formed the vegetarian ambrosia served to Babur’s lineage.

My entry to RCI -Punjab hosted by the lovely richa of As Dear As Salt, introduced by Lakshmi of VeggieCuisine.

250 grams paneer
2 tablespoons fresh curds
3 large tomatoes
3 onions, grated
1 teaspoon garam masala
2 teaspoons coriander-cumin seed (dhana-jira) powder
1 1/2 teaspoons chilli powder
1/4 teaspoon turmeric powder
1 cup of fresh cream/ evaporated milk/ Half and Half
Salt to taste
2 tablespoons of Butter/Ghee for deep frying( I used low fat butter- Smart Balance)
Chopped coriander for garnishing(optional)

1. Cut the paneer in cubes and fry lightly in ghee/butter.
2. Apply the curds to the fried paneer.
3. Blanch the tomatoes in hot water for 5 minutes. Take out the skin and chop finely.
4. Heat the ghee/butter and fry the onions until light pink in colour.
5. Add the garam masala, coriander,cumin powder, chilli powder, turmeric powder and salt and fry for 1 minute.
6. Add the tomatoes and fry for at least 5 minutes or until ghee floats on top.
7. Lower the flame and add 1 cup of water and the cream. Cook for a few minutes and then add another tablespoon of butter.
8. Add the paneer and cook for a while. Garnish with coriander.
9. Serve hot with naan/roti.

Paneer Makhani

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