Apr 15, 2020

Paneer Makhani


250 gms Paneer
250 ml Whipping cream or Heavy cream
5 tsp Oil
Salt per taste

For the masala
   5 Garlic cloves (chopped)
   2 inch Ginger (chopped)
   2 cups or 1 large Onion (diced)
   3 cups or 2 large Tomatoes (diced)
   1-2 cups of water
For whole dry spices
   2 Bay leaf
   2 Cardamom
   1 inch piece Cinnamon
   4 Cloves
For dry spice powders
   1/2 tsp Kasturi methi
   1/2 tsp Red Chili powder
   1/2 tsp Garam masala
   1/2 tsp Coriander powder
   1/4 tsp Turmeric powder


  • Heat 3tsp oil in a heavy bottomed skillet. Add ginger and garlic. Saute for 30 sec.
  • Add onions and saute for 4 min until they start to wilt.
  • Add tomatoes and saute for 3 minutes. Allow the ingredients to cool and grind them to a smooth paste.
  • Add 3 tsp oil in the same skillet. Add whole dry spices - bay leaf, cardamom, cinnamon and cloves.
  • Add the masala paste and water. Mix well. Add additional water to reduce the thickness of gravy. Cook for 10 minutes
  • Add the dry spice powders - kasturi methi, red chili powder, garam masala, coriander powder and turmeric powder. Cook for 5 min. As the curry begins to boil, ass salt per taste.
  • Add paneer and sugar. Continue to boil for 5 minutes more.
  • Add heavy cream and mix well. Cook for 5 minutes. 
  • Serve hot with Indian breads.

No comments:

Post a Comment