Paneer Makhani

Ingredients

1 medium onion, skin removed
1 clove garlic
1 teaspoon grated ginger
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
2 teaspoons Kashmiri mirch ( Kashmiri Red Chilli Powder)
2 teaspoons Tomato Paste, mixed thoroughly in a cup of water
salt to taste
1/2 teaspoon sugar
1 teaspoon canola oil

Preparation

1
Heat the oil in a pan. Grate the onion and the garlic into it. Add the grated ginger as well. Let it sauté for 2 mins.
2
Add in the turmeric powder, coriander powder, cumin powder and kashmiri mirch and sauté for a couple more minutes.
3
Add the kasuri methi and the tomato paste mixed in water. Add some more water if required.
4
When it starts to boil, add the salt and paneer cubes. Let it cook in the gravy for a couple of minutes.
5
Add the cream and sugar and mix well. Don’t let it boil after you have added the cream, just simmer for 15 minutes or so.
.

About

Serve hot with Rotis or Naan. Paneer is Indian cottage cheese and is available in any indian/asian grocery store. Can be substituted with extra firm tofu, but you just wont get the real taste. You can also make it at home - here a link from Jugalbandi that explains how http://jugalbandi.info/2007/07/how-to-make-paneer-cottage-cheese/ Kashmiri Mirch a chili powder that is less hot than the regular red chilli powder and also gives the dish a nice bright red colour.

Yield:

4.0

Added:

Monday, November 30, 2009 - 6:18pm

Creator:

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