Wednesday, April 15, 2015

Paneer Makhani


Cottage cheese (cubed): 2 cups

To fry with cheese:

Cooking oil: 2 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.

For the curry:

Cashew nuts: a handful (soaked and ground to a rough paste)
Butter: 3 tsp.
Onion (chopped): 1
Tomato (chopped): 2
Ginger-garlic paste: 3 tsp.
Salt to taste
Coriander powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Kasoori methi: 1/2 tsp.
Red chilli powder: 1/4 tsp.

  1. Heat oil in a pan on medium flame and add the cottage cheese pieces. Sprinkle salt, red chilli powder and turmeric powder and fry from both sides until it begins to become little golden from the sides. Turn off the flame and keep the fried cheese aside.
  2. Preparation of curry: Heat the butter and add the onions and fry until they begin to become transparent. Add the tomatoes and saute until they are completely soft.
  3. Add the ginger-garlic paste and add the dry spices: cumin powder, coriander powder, garam masala and red chilli powder. Crush the kasoori methi between your palms and add to the pan and mix everything well. Let cook until the raw smell goes away.  
  4. Add the cashews and the cottage cheese. Mix everything well and add about half a cup of water. Cover and let cook for 5-7 minutes until all the flavors blend well. 
  5. Remove the cover and simmer for 5 more minutes. Turn off the flame and garnish with coriander leaves (optional). Serve hot !!

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