- Add whole garam masala (cardamom, cloves, cinnamon stick, bay leaf) in the muslin cloth and tie it. Heat butter in a pressure cooker and put the garam masala sachet in it. Then add onions, cashew nuts, saute it for 5 minutes, then add salt, ginger garlic paste, cook this till raw flavour is gone. To it, even add colour giving chilli or Kashmiri red chillies, green chillies, tomatoes, mix it well and let it cook with closed lid for 15 to 20 minutes on a slow flame (5 to 6 whistles). Let it cool down, remove the sachet, using a strainer, drain out the water. Later, put the onion and tomato into the blender, blend them and make a paste and again strain it, after straining all, discard the seeds and peels of tomato. Cook the strained paste of tomatoes and onions for 20 minutes. Add salt, sugar as required, mix it and add toasted kasoori methi (crush it with hands) once it comes to boil switch off the flame. Cool it and store in small containers in refrigeration conditions. Use this makhani gravy in many veg and non-veg dishes. Heat butter in a pan add cream mix it with the butter, add makhani gravy, add a pinch of sugar, ginger juliennes, Add paneer (cut them into lengthwise and deep fry them) cook this in a slow flame once it comes to boil and then switch off the flame.
Paneer makhani
#myrecipe
By Shaalini Shaalu
Jan, 11th
573
Servings
4 persons
Cook Time
30 minutes
Ingredients
12
- 14
Ingredients
- Garam masala
- Sugar
- Tomatoes.
- Butter
- Green chillies
- Red chilli powder
- Cashews
- Onion
- Ginger garlic paste
- Kasuri methi
- Paneer
- Ginger
- Salt
- Cream
