Paneer Makhani is another popular dish from North India made with cottage cheese in tomato gravy. Its a delicious dish which can be served with phulkas/naan. So, sharing a recipe to make this dish at home and have a great weekend friends!!
Ingredients:
Paneer/Cottage cheese - 200 gms
Tomato Purée - 1 cup (Pulse 3 ripe red tomatoes until smooth for purée)
Ginger Garlic Paste - 1 tbsp
Dry Fenugreek leaves/Kasuri methi - 1 tsp
Garam Masala - 1 tsp (Click here for home-made garam masala recipe)
Red chilly Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Cardamom powder - 1/4 tsp
Shahi Jeera/Caraway seeds - 1/2 tsp
Fresh Cream - 2 tbsp ( I used Amul lot fat cream)
Bay Leaf - 1
Sugar - 1 tbsp
Salt to taste
Cooking Oil - 1 tbsp
Method:
1) Add 1 tbsp oil in a frying pan and when oil is warm add shahi jeera and bay leaf saute for few seconds.
3) Now add ginger garlic paste and saute for few seconds.
4) Add tomato purée, garam masala, turmeric powder, sugar, red chilly powder and mix it well. Lower the flame and let it cook for 2 minutes.
5) Now add cream and mix well. Always blend the cream for few minutes before adding.
6) Add paneer cubes and some water if you feel the gravy is too thick and mix well. Now add salt and cook it on low flame for few minutes.
7) Add dried fenugreek leaves and cardamom powder and mix well. Transfer into a bowl and add coriander leaves for garnishing.
You can serve this dish either with rice or tandoori roti/naan.