I love paneer...whether it is fried or gravy or rice... I totally love it. So most of the time, I like to search for new recipes. This time I made Paneer Makhanwala, and it tastes so scrumptious!!
Honestly, I can spot only minute differences between Butter masala, Lababdar, Shahi paneer and now Makhanwala. Ingredients are almost the same but the variations in quantity and removing or adding some ingredient results in different taste. This is a mild hot rich gravy cooked in onions, tomatoes and cashews
Yields: 4 servings
Ingredients:
1. Paneer- around 300 gms
2. Onion- 3/4 cup roughly chopped
3. Tomatoes- 1.5 cups roughly chopped
4. Cashews- whole 13 or 14
5. Cinnamon- small piece
6. Cloves- 4
7. Cardamom- 4
8. Ginger- 1/2 inch piece
9. Garlic- 4 medium cloves
10. Water- 1 cup + 1 3/4 cup
11. Butter/Oil- 3 tbsp
12. Bay leaf- 1
13. Green chilly- 1 slit
14. Kashmiri Chilly powder- 1.5 tsp
15. Fresh cream- 1/4 cup + 1 tbsp for garnishing
16. Garam masala- 1/4 tsp
17. Kasuri methi- 3/4 tsp crushed
18. Sugar- 1/2 tsp
19. Salt- to taste
20. Coriander leaves- to garnish
Method:
2. When the ingredients are all cooked, switch off the flame and grind it to a smooth paste once it is cooled down. Try to grind without adding water because it splutters when you cook in the next stage.
3. You get a nice aroma of the ground paste :) Heat butter in the same pan, add bay leaf and fry for a min.
4. Add chilly powder and mix well. In medium flame, cook until the butter leaves from the sides.
5. 'Patience' is the key at this stage. Keep stirring often and let it cook which takes a good 30 mins.
6. It has to reach this consistency.
7. Add green chilly, required salt and 1 3/4 cup of water. Mix well and let it cook for 3-4 mins.
8. Add the paneer cubes and cover cook for another 5-6 mins.
9. Add 1/2 tsp of sugar, mix and finally add cream, kasuri methi and garam masala. Stir well and swtich off the flame.
Enjoy this scrummy gravy with pulao, rice, naan, roti .... :)
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