Paneer Makhani
Mattar Paneer
Cottage cheese in butter creamy gravy
Base Ingredients (serves 6-8 people)
300 Grams Cottage cheese (paneer) cubes
1 cup Green peas
1/2 cup yogurt
2 spoons honey
Spices and aroma Ingredients for Makhani paste/gravy:
1 stick butter
1 tb spoon cumin
1 to 2 tb spoon coriander seeds
4 cardamom
2-3 red chillies
1 black cardamom
1 bay leaf
2 Tsp salt or as per taste
1 inch ginger
5-6 pods of garlic
1 tb spoon sesame seeds
1 tb spoon brown sugar or jaggery
1/2 spoon smoked paprika powder or Kashmiri Chilli powder. This gives color and not spicy
1 tb spoon dried fenugreek (Kasuri methi) leaves optional
1/2 inch cinnamon optional
2 tomatoes
1 Big red onion
1/2 cup cashews or almonds soaked
Step 1: flash fry green peas and cottage cheese each for about 2 minutes and set aside
Step 2: start with butter in a frying pan
Fry all spices, grains and seeds together for about 2-3 mins.
Add tomatoes, onions and cashews/almonds
Fry until semi soft. Add a cup of water, cover and cook on high for about 10 mins.
FINISHING
Blend all the fried ingredients into smooth silky paste
Pour it into a sauce pan on medium heat
Simmer for 3 mins.
Add yogurt. Simmer 2 minutes
Add green peas and cottage cheese (paneer)
Simmer for 5-7 minutes
Add 1 spoon honey for kids
Garnish with chopped cilantro.
Serve with Roti, Naan or rice.
Tip:
You can make double quantity of Makhani sauce, store in refrigerator and use it to make quick chicken or veggie Makhani curries.
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