Paneer Makhani

Tomato based red gravy having a luscious texture created with cream, butter and cashew nuts.???????????????????????????????

DSC06544Paneer Makhani with Phulka                                                                                                                                                                                                                                                                                 Serves 4:

200 gms fresh paneer (Indian Cottage cheese)
3 Tbspoon cashewnuts (kaju) soaked in little warm water for 15-20 minutes.
200 gms Tomato puree
1/2 cup water.
2 Tbspoon oil.
2 Tbspoon butter.
1 1/2 Tspoon ginger garlic paste.
1 Tbspoon dried roasted fenugreek leaves (kasuri Methi).
1 Tspoon tomato ketchup.
2 Tspoon coriander powder
1/2 Tspoon garam masala.
Salt – to taste.
1/2 Tspoon red chili powder (preferably Kashmiri mirch).
1/2 cup fresh cream whisked with 1/2 cup milk.

Method:
1. Make a very fine-smooth paste of the soaked cashew nuts (kaju) using about 2 Tbspoon of water.DSC06395 ???????????????????????????????
2. Heat oil and butter in a frying pan.ButterWithOil
3. Add ginger garlic paste and mix well.GingerGarlicPaste DSC06379
4. When the paste starts to change the color (towards golder brown) add the tomato puree.??????????????????????????????? ???????????????????????????????
5. Cook this till it becomes nice glossier and dry.
–Note: Roast and make a powder of Kasuri Methi (Dried Fenugreek leaves) before adding to the gravy. ??????????????????????????????? ???????????????????????????????
6. Add kasuri Methi (Dried-roasted kasuri methi powder) and tomato ketchup.??????????????????????????????? DSC06421
7. Add all the dry masalas: Coriander powder, garam masala, salt, red chilli powder.???????????????????????????????
8. Mix well and cook till the oil separates.DSC06427
9. Add cashew nut paste, mix till well blended (Mix for 2 minutes).???????????????????????????????
10. Add water and boil.
11. Simmer on low heat for 5-8 minutes. Reduce heat.???????????????????????????????
12. Keep aside and let it cool for 10-15 minutes (partly cover it with a lid).
13.Add 75% milk-cream mixture to the cold paneer masala and mix gently.DSC06465
–Note: Remember the masala should be cold otherwise the milk will curdle.
14. Once the milk is added to the gravy, heat on low heat (minimum heat) stirring continuously till just about to boil.
15. Add remaining cream-milk mixture, keeping the heat very low and stirring continuously, add paneer pieces.
16. Remove from heat and serve immediately with naan, kulcha, phulka, paratha or Tandoori roti.???????????????????????????????
Today I will show you how to make Phulka (puffed rotis).
Ingredients for Phulka Rotis:

3 cups Whole wheat floor
Water for making soft dough.
Ghee (Clarified butter)
Salt to taste (preferable a pinch).

Method:
1.Add salt to whole wheat flour.Wheat Floor with Salt
2. Add water little by little and prepare a soft dough.Dough
3. Heat tawa (a utensil where the roti will be prepared).
4. Take a small portion of dough, equivalent to golf sized ball. ???????????????????????????????
5. Roll it to a round shape (I used a cutter to get a perfectly round shape for the photographs 🙂 )???????????????????????????????
6. Carefully put the rolled phulka roti on the tawa.
7. Roast on a low flame and turn after 2 minutes.
8. Roast for 1 minute.???????????????????????????????
9. Carefully put the phulka on the open flame and you can see the phulka roti pufs up.???????????????????????????????
10. Remove from the gas.???????????????????????????????
11. Make rotis from remaining dough the same way.
Serve Paneer Makhni with hot phulkas.
Paneer Makhani with Phulka

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