Paneer Makhani

This is one such dish that all vegetarians and non vegetarians would love to have with rotis or pulao. That incredible soft juicy paneer with superb buttery masala will make any ones mouth water. Here I have published authentic paneer makhani restaurant style. Now you too can make it at your home and enjoy it when ever you want.

Ingredients:

1. Paneer / Cottage Cheese cubes  --  500 gms
2. Onions  --  2 (1 onion must be fried and grounded to paste while another should be chopped finely).
3. Green chillies  --  1 chopped finely
4.  Ginger and Garlic paste  --  2 tsp together
5. Turmeric  --  1/2 tsp
6. Chilli Powder  --  about one nice teaspoon
7. Garam Masala  --  1 tsp powder
8. Red Tomatoes blanched and pureed  --  2 large
9. Fresh Cream  --  On huge tablespoon
10. Bay Leaves  --  2
11. Jeera  --  1/2 tsp
12. Butter  --  1 tsp
13. Refined oil  --  1 tablespoon
14. Salt to taste
15. Coriander leaves to garnish.

Method:

• In a deep kadai heat about one tablespoon of refined oil. When the oil is nice heat cracke some jeera and then add the bay leaf , ginger and garlic paste and saut'e till the raw smell goes away.
• Now add the finely chopped onions and saut'e till golden brown now add the tomato puree and further let all the onions and tomatoes cook well.
• Now its time to add the masalas one by one add the turmeric, chilli powder and garam masala powder (now if yor garam masla powder is already roasted grounded then you may add it at the end stage but if your garam masala powder is raw then add it at this stage.)
• Any how your masala should be nicely sauted and the oil should seperate.
• Now add the paneer and give it a mix. You can add about 1/2 a cup hot water so that all the masala and paneer blends nicely and you get a gravy texture.
• Now add the fried onion paste and mix it at once.
• Add some salt to taste and just leave it in simmer for a couple of minutes.
• Now while your gas stove is simmering slowly add the fresh cream and mix at once. Quickly switch off the flame do not cook after adding cream or your makhani will curdle and spoil.
• Garnish with butter, coriander leaves and chopped green chillies.
• Yummy! Hot! Home Made! Resaturant style Makhani is here!