Tuesday, September 10, 2013

Paneer Makhani (Paneer Butter Masala)

If you love Indian food or eating out in any Indian restaurant this recipe will certainly be on the top of the menu. Almost everyone must have paneer makhani from their favourite restaurant. But have you tried replicating the authentic taste of this famous food? Makhani is a Hindustani word meaning "with butter". It is used in the names of several dishes from Punjabi cuisine:
1) Dal makhani, made from beans and pulses
2) Paneer makhani, made from the white cheese paneer, also known as "paneer butter masala"
3) Murgh makhani, also known as "butter chicken" or "chicken makhani"

Let's get cooking with this yummylicious and world famous Paneer Makhani/ Paneer Butter Masala.

Serve :                 3-4 persons
Preparation time:   40 minutes


Paneer (Cottage cheese):          250 grams (cut in cubes)
Tomato:                                    7-8 large, red, ripe tomatoes
Green Cardamom:                     6-7 pieces
Garlic:                                       2 tablespoon (finely chopped)
Mace:                                        1 inch piece
Butter:                                       100 grams
Oil:                                            2 tablespoon
Cream:                                      100 grams
Kashmiri red chilli powder:        1/2 tablespoon
Sugar:                                       1/2 tablespoon
Green chilli:                               2 (cut in julienne)
Ginger:                                      1 1/2 inch long (cut in julienne)
Honey:                                      1 tablespoon
Kasuri methi:                             1 teaspoon (dry roasted and powdered)
Salt to taste

1) Heat some oil and butter in a pan. Add cardamom and mace. Add roughly chopped tomato. Cover and let is soften for 5-7 minutes mixing in between.
2) Add chilli powder and salt to taste. Let it cook for couple of minutes.
3) Let it cool and blend it in a mixer. Strain all the pulp and juices from spices and tomato in a clean bowl.
4) Heat some more oil and butter in another pan. Add chopped garlic and let it brown. Add the strained mixture and let it cook for 7-8 minutes at medium flame.
5) Add some sugar, remaining butter and cream to the gravy. Cook it for another minute. Set aside.
6) Add 1 tablespoon of butter in a hot pan. Add chilli and ginger julienne. Saute for a minute and add paneer cubes. Toss it on a high flame and add the tomato makhni gravy. Let it cook covered for 2-3 minutes.
7) Finish it with honey a kasuri methi powder.
8) Serve hot with so fresh naan or roti.


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