- For making Paneer makhani Heat oil in a wok. Add cardamom, cinnamon, cloves and chopped onion. Saute'.
- Add chopped ginger and garlic. Cook for 2 minutes.
- Once the ginger garlic releases aroma....add cashews and stir. Add kasoori methi.
- Sprinkle a little salt and add Chopped tomatoes. Cook till everything becomes soft.
- Let it cool to room temperature. Blend to a smooth paste using little water.
- Now in another wok, add 1 tsp of butter. Add kashmiri red Chilli Powder and turmeric Powder and pour the makhani paste. Stir well.
- Add honey and milk and keep stirring. Add warm water to adjust consistency.
- When the gravy looks ready, add cubed paneer pieces. Cook fir another 5 minutes. Paneer makgani is ready.
- For Lahsooni Palak In a wok, take ghee. Add jeera, chopped garlic and onion. Sauté till onio and garlic turn brownish.
- Add turmeric Powder, red Chilli Powder, coriander Powder and washed and chopped palak. Stir well.
- Cook for 10 minutes. Once the palak is cooked, add salt and garam masala. Cook till all the water evaporates.
- Alternatively, pour a tadka of ghee, hing and jeera on top of the palak. Lahsooni palak is ready.
- For plating, Heat the sizzler plate. Arrange cabbage leaves at the bottom. Place 1 cup of jeera rice in the center.
- Place a tbsp full of Lahsooni palak on one side and Salad on the other. Arrange makki ki roti cut in triangles besides the palak.
- Pour steaming hot paneer makhani over the rice. Place small butter cubes at the bottom for the smoke and sizzle!!
- Serve hot with a glass of chilled mint Lassi and this will be a meal that makes you very very happy 😊
