Puneer Punjabi Makhni... #Ingredients 200 grams cottage cheese/ paneer 250 grams or 4 to 5 medium ripe and red tomatoes/tamatar 2 to 3 tbsp dairy cream, low fat 25% to 35% fat 2 tbsp butter 1 bay leaf/tej patta 1 tsp ginger garlic paste (1/2 inch ginger + 3-4 small garlic crushed to paste in a mortar- pestle) ½ tsp red chilli powder or kashmiri red chilli powder or deghi mirch 1-2 green chillies, slit ¼ garam masala powder or tandoori masala powder ½ to 1 tsp honey or sugar - add as required* check notes ½ inch ginger, julienned 1 tsp honey ½ tsp kasuri methi leaves/dry fenugreek leaves, crushed 1.5 cups water salt as required #Instructions 1. rinse the tomatoes very well. chop them and make a smooth puree in a blender or grinder. keep the tomato puree aside. 2. melt butter in a pan. first add the tejpatta/bay leaf and saute for a few seconds till aromatic. 3. then add the crushed ginger- garlic paste and saute till the raw aroma of the ginger-garlic goes away. 4. add the tomato puree and stir well. 5. now add the red chili powder and saute this mixture till the fat begins to leave the side of the tomato paste. takes about 14 to 15 on a low flame. keep on stirring often. 6. when you see the tomato mixture clumping together and the fat leaving the sides, then add water. 7. stir and simmer till the gravy or sauce thickens a bit. takes about 7 to 8 mins on a low flame. 8. then add the slit green chilies and ginger julienne. stir and simmer for a minute. 9. add the honey or sugar, salt and crushed kasuri methi/dry fenugreek leaves. 10. stir and then add the paneer cubes and simmer for 2 to 3 minutes till the paneer cubes are cooked. 11. lastly add cream, honey and gently stir. switch off the flame and then sprinkle with garam masala. give a gentle stir again. 12. serve the paneer makhani with Rumali roti or jeera rice.
Posted on: Mon, 15 Sep 2014 16:01:20 +0000
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