PANEER MAKHANWALA

This is one of the rich, creamy, famous punjabi preparation. The name itself says it all, paneer pieces in rich butter gravy making it finger licking delicious. This preparation is all time favorite with no leftovers.

Preparation Time: 15 mins

Cooking Time: 15 mins

Serves / Makes: 3-4

 

Ingredients :

2 cups Paneer (cut in big cubes)

½ cup Unsalted Butter

1 Big Onion ( finely chopped)

1 Big  Tomato (finely chopped)

6-7 cloves Garlic (grated)

2 inch Ginger (grated)

1 Bay Leaf

1 tsp Cumin Seeds

2 inch Cinnamon Bark

2 Cloves

4 Peppercorns

2 Green Cardamom

2 tsp Cashew Nuts

2 tsp Poppy Seeds (optional)

1 tsp Chilli Powder

½ tsp Turmeric

1 tsp Coriander Powder

½ tsp Garam Masala

2 tsp Kasori Methi

1 tsp Tandoori Masala (optional)

½ cup Heavy Cream

Salt to taste

oil

For garnishing: Coriander leaves , Heavy cream and grated cheese / Paneer.

 

Method:

1.       Deep fry paneer pieces in oil till they turn golden brown.

2.      In a wok, heat 2 tsp oil , add bay leaf, cinnamon, cumin seeds, peppercorns, cloves, cardamom, cashew nuts. Sauté  for a min.

3.      Now add chopped ginger – garlic paste, onion sauté till they turn golden, then add tomatoes and poppy seeds and cook till they form into sauce. Then let it cool down and grind into paste.

4.      Now in the same wok, melt butter add the paste, add the paneer pieces, add dry masalas , salt and cream.

5.      Garnish with chopped coriander leaves, grated cheese or paneer and drizzle some heavy cream.

6.      Serve it hot with hot naans or tandoori rotis.