Paneer Makhani


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


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.
Add in the turmeric powder, coriander powder, cumin powder and kashmiri mirch and sauté for a couple more minutes.
Add the kasuri methi and the tomato paste mixed in water. Add some more water if required.
When it starts to boil, add the salt and paneer cubes. Let it cook in the gravy for a couple of minutes.
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.


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 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.




Monday, November 30, 2009 - 6:18pm


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