Tender paneer cooked with a sweet and rich gravy, perfect for lunch or dinner.
PANEER MAKHANWALA
Ingredients
250 grams cottage cheese (paneer)
2½ tbsps ghee
4-5 tbsps cashew nut powder
4 medium tomatoes, ground to fine puree
Salt to taste
¼ tsp turmeric powder
1 tsp dried fenugreek leaves (kasuri methi)
1 tbsp finely chopped garlic
2 tbsps tomato ketchup
2 tbsps fresh cream + for garnish
2 medium tomatoes for garnish
1 medium carrot, peeled, for garnish
1 medium cucumber for garnish
½ cup cashew nuts for garnish
Fresh mint sprigs for garnish
Method
1. Heat ghee in a non- stick deep pan, add cashew nut powder and mix well. Cook on medium heat till it roasts, stirring continuously.
2. Add tomato puree, mix well and cook till oil separates, stirring continuously.
3. Add salt, turmeric powder and mix well. Crush and add kasuri methi, garlic, tomato ketchup and mix well. Add fresh cream and mix well. Cook on medium heat for a minute, stirring continuously. Switch off the heat.
4. Cut cottage cheese into traingles.
5. Turn on heat, stir and add paneer into cooked gravy. Add sufficient water if gravy turns thick and mix well. Cook for 2-3 minutes on medium heat, stirring continuously.
6. Switch off heat.
7. Halve the tomato and slice. Cut cucumber into a flower
8. Slice the carrot diagonally with a serrated knife.
9. Transfer prepared paneer gravy in a serving plate.
10. Serve hot, garnished with tomato slices, carrot slices, cucumber flower, cashew nuts, paneer triangle, crumble paneer, cream, fresh mint sprigs.
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