EASY PANEER MAKHANI: Home made and no onion no garlic puja special!
Ingredients:
Paneer : 200 gm
Tomatoes (ripe and red color) : 4 large
Butter (melted): 1/2 cup
Cream : 3/4 cup
Ginger paste : 2 tsp
Kashmiri red chilli powder : 2 tsp
Garam masala powder (Kashmiri): 1 tsp
Kasoori methi / dried fenugreek leaves (roasted and powdered) : 2 tsp
Sugar / honey : 1 tbsp or according to taste
Warm milk : 1/2 cup
A bay leaf, two-three pods of green cardamoms, few cloves, peppercorns and a small stick of cinnamon
1/2 cup water
Salt to taste
Procedure:
Cut the paneer into cubes or in any desired shapes and soak them in warm milk.
Blanch the tomatoes (drop in hot water for a couple of minutes and remove), peel them off and puree them in a blender.
Heat the pan slightly and pour the melted butter in it. Toss the spices ( bay leaf, green cardamoms, cloves, peppercorns and cinnamon) for a minute and add the ginger paste. Fry for couple of minutes and pour the freshly prepared tomato puree. Stir it well and add the red chilli powder. Cook on low heat for few minutes and sprinkle the sugar or honey over it. Mix it well and continue cooking on low heat.
Add the milk soaked cubes of paneer along with little water and let it simmer for few minutes. Paneer will slowly absorb the flavour and will acquire the taste in the process.
Sprinkle the garam masala, salt and kasoori methi over it, stir in and let it cook for couple of minutes.
Stir in the fresh cream, simmer it for a while till the cubes of paneer soaked the rich tomato gravy and absorb the flavours.
Serve the hot paneer makhni butter masala with plain roti or naan or kulcha or try it with jasmine scented white rice.
