I'm back after a really long gap.Had been quite busy with quite a few things that had taken priority.But now that it's been taken care of I can hopefully devote some more time to my poor neglected blog . When I was a newly wed bride not so long ago;) , I hardly knew cooking except for making masala bhaat and that too in a cooker.One of the first few dishes that I learnt to make was paneer makhani and to this day it has remained our family favorite.Thanks to my sis who helped me conquer the world of culinary art(lol) and for patiently explaining each and every one of my not so bright queries. This post is dedicated to my dear sis without whom I wouldn't even be here .
PANEER MAKHANI:
Serves: 4-6
PREPARATION:
Paneer- 200gms
Onion-1 large(chopped)
Tomatoes- 2 (pureed)
Fresh cream - 1/2 cup
Cardamoms-2
Cloves-2
1 cinnamon stick
Bay leaf - 1
1/2 tsp sugar(optional)
Ghee/butter- 2-3 tbsp
Kasoori methi-1 tsp(optional)
Garam masala-1/2 tsp
Salt - to taste
Chopped coriander - to garnish
TO BE GROUND INTO A PASTE:
GARLIC- 3 cloves
Ginger- 1/2" piece
Chopped Green chillies- 2
1 tbsp pf water.
METHOD:
Cut the panner into medium sized cubes. Heat about 1 tbsp of ghee in a pan and fry the cubes for just about a minute.Keep aside.
In the same pan ,add the rest of the ghee and fry the cardamoms,cloves ,cinnamon stick and bay leaf for 1/2 minute.Now add the chopped onions and fry till they turn slightly translucent.
Turn off the heat and transfer the onions into a blender/mixer.I usually take out the added spices while blending since they already provide a strong flavor to the onions.Do not add water while grinding the onion.
Now return the ground onion to the pan and add the ginger-garlic-green chillies paste to it and fry on medium heat for a minute.At this point you could smell the fine aroma of all the spices mixed together with paste .
Add the tomato puree and fry well.If you like your makhani to be to spicy ,then go ahead and add about 1 tsp pf red chill powder.Now add the paneer cubes and gram masala and fry again for a few seconds.
Add kasoori methi ,salt and sugar to the mixture, followed by the cream .Stir it well for about 2 minutes and then let it simmer for a few minutes.
You can vary the consistency of the gravy by adding more cream for thickening or water(about 1/2 cup )for thinning the gravy.
Garnish the paneer makhani with the chopped coriander.
Serve with hot paranthas or rice.
Enjoy!!
With a smile,
Padma.
