Paneer Makhani


This is one dish we always tend to order when we eat out at Indian restaurants.Tastes great with Roti or rice. My only complaint at the restaurants is that they make it too greasy, too much cream or butter. I make this without a dollop of butter,ghee or cream. Just used 2% milk to grind the ingredients in a blender. So here’s a guilt free Paneer recipe, that is so easy to make too.
Ingredients: Serves 4
Paneer cubes, either store-bought or home-made. (I buy the ready to use fried Paneer cubes,for the sake of convenience).
Tomatoes 2 medium size, cut into cubes
Onion 1 medium, cut into cubes as well
Cinnamon stick 1″
Cloves 3-4
Cardamom 2
Ginger- garlic paste 1 tbsp
Fennel seeds 1 teaspoon
Bayleaf 1
White till 1/2 tsp
Turmeric 1 pinch
Red Chilli powder 1/2 teaspoon
Milk – 1 cup of 2% milk, enough to grind
Salt to taste
Oil 3 tbsp
In a shallow frying pan, heat 3 tbsp of oil. Add the onions, ginger garlic paste and fry the onions till they are translucent. Then add the spices, tomatoes and fry till the tomatoes start to beome tender. It is important to fry so the tomatoes lose their raw smell.
Once the ingredients cool off, blend them to a smooth paste by adding 2% milk as needed.( Remember to remove the bayleaf before you grind) Then bring the paste to a boil and add the Paneer cubes, after you have turned the stove off. Do not boil once you have added the paneer, else the Paneer cubes will crumble.
Add chopped Cilantroe to garnish. Serve with roti or rice.
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