Wednesday, September 10, 2008

Paneer Makhani

A North Indian dish made with Paneer(Indian cottage cheese) cooked in rich creamy tomato gravy. Makhani( something cooked and sauted in butter or thick cream)
Nowadays, we can buy Paneer from market. You can make it at home, too. It's easy but little time consuming.

How to make Paneer

Ingredients :
1 litre Milk
11/2tsp. vinegar or 1tsp. lemon juice


How to prepare:
  • Boil the milk in a pan.
  • When it's boiling add lemon juice or vinegar, while stirring.
  • When milk curdles fully, turn off the gas and keep aside for 5 minutes. Let it cool for 5-7 minutes.
  • Pour it on to a cotton/muslin cloth and tie it with a tight knot. Hang it on a high level so water can drain faster.
  • When all the water is drained from the paneer, shape it into a rectangular block.
  • Now place the cloth under heavy weight for 2-3 hours before using it.
  • Take paneer out of the cloth and slowly cut in 1" cube or rectengular pieces.
Now let's move to the main recipe.....................for that you need

Ingredients :
 
Panner : Around 15 pieces.
Onion :1 (Medium big)
Tomato : 2 (chopped)
Ginger : 1 inch piece 
Garlic : 4-5 cloves          
Chilli powder : 2 Tsp.
Cumin powder : 1 Tsp.
Coriander powder : 2 Tsp.
Sugar : 1/2 Tsp.
Butter/oil : 2 Tbsp.
Thick Cream : 1/2 cup
Salt to taste
Cilantro/coriander leaves for Garnishing   
 
Method :
  • Deep fry the paneer pieces until light brown. Don't overfry them, it hardens the paneer. Drain on a paper towel and set aside.
  • Grind Onion, ginger, garlic and mix with all the powders and make a fine paste.
  • Heat the pan with butter/oil, add tomatoes and cook until it becomes soft.
  • Mix in the Onion paste and cook till butter/oil floats on top.
  • Add cream, salt and sugar and mix well and cook for a couple of minutes.
  • Add the Paneer and in slow flame cook another 5 minutes, garnish with Cilantro leaves and serve hot.
Serve with naan, roti, paratha or rice.


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