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Monday, 23 March 2015

Paneer Makhanwala

Paneeer Makhanwala

 Paneer Makhanwala dish is basically Paneer or cottage cheese cooked in a gravy which has the richness of butter, cream and cashews . It has a tangy , slightly sweet and spicy taste. The creaminess of gravy and richness of Paneer makes it an ideal dish for functions and parties.
     I have learnt this recipe from a T V cookery show long back and from then this dish is one of the favorite dish of my family. If you do not make any change in this particular recipe, you are surely going to get restaurant like flavors and taste , so if I expect any guest for lunch or dinner , this is the first dish of my menu.

Ingredients:
  • Paneer or cottage cheese- 250 gms (preferably home made)
  • 3 Onions and 2 tomatoes chopped , saute in little oil and grind together to paste in a grinder)
  • Puree of 2 tomatoes. ( blanch the tomato, remove the outer skin with knife and puree in a mixer)
  • Kasuri methi (dry fenu Greek leaves)
  • Butter 3 tsp
  • Red chili powder 1 tsp
  • Garam masala 1/2 tsp
  • Fresh cream 3/4 cup
  • Cashews 10, Almonds 5( soak in Luke warm water for 15 minutes. peel almonds and make a paste of cashews and almonds in a grinder using very little water)
  • Black peeper powder 1/4 spoon
  • Sugar 2 tsp
  • Salt according to taste

Directions:
  1. Take 2 tsp butter in a wok, add Kasuri methi to it.  Now add the paste of onions and tomatoes, saute it well , now add the tomato puree. Stir well until the butter separates out . At this stage add sugar and red chilly powder and mix well.
  2. Add the cashew and almond paste , mix well and the add the fresh cream. let all the ingredients blend well. Add salt. You can add little Luke warm water at this stage if gravy becomes too dry. 
  3. Put the Paneer pieces in the gravy and mix gently. At this stage add the remaining 1 tsp butter.
  4. Add black pepper powder and garam masala and put off the gas. Cover with a lid so as to trap the aroma of lastly added garam masala.
  5. Serve hot with Naan, Roti or Jeera rice.

Notes:
  •  Use Kashmiri red chilly powder for vibrant colour. I have not added any artificial food color in this dish.
  •  If sweet taste is desired , add little more sugar
  •  If do not want the gravy to be spicy, can avoid or add less of black pepper powder.
  • Can garnish with cream.
  • If the Paneer is kept in freezer and turns out too hard, add the Paneer cubes in Luke warm water for 10 minutes, they will turn soft.
  • Adding sugar and Red Chili together to any gravy gives nice red colour













         



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