Paneer Makhani Recipe
Ingredients
Paneer- 250g
Tomato - 4 (chopped)
Tomato (grinded) -1
Ginger -10g
Ghee- 2 teaspoon
Oil- 2 teaspoon
Cardamom - 3
Sugar- ½ teaspoon
Garam masala powder- ½ teaspoon
Chilli powder- ½ teaspoon
Tomato sauce -1 teaspoon
Cashew nut- 3 to 4 (grinded)
Milk -1 cup
Cream (optional) – 3 to 4 teaspoon
Salt to taste
Directions
Heat oil in a kadai; add ginger and chopped tomato; stir well for a couple of minutes.
Add ground tomato. Keep stirring to make a fine paste; add both ghee and oil into it.
Add cardamom; stir well for 2 minutes. Add salt, sugar, chilli powder and garam masala powder.
Stir well and add tomato sauce. Add ground cashew and ½ cup water.
Boil well. Add paneer and milk and cook until the gravy becomes semi-thick
Pour cream over the gravy.
Best served with roti.
Add ground tomato. Keep stirring to make a fine paste; add both ghee and oil into it.
Add cardamom; stir well for 2 minutes. Add salt, sugar, chilli powder and garam masala powder.
Stir well and add tomato sauce. Add ground cashew and ½ cup water.
Boil well. Add paneer and milk and cook until the gravy becomes semi-thick
Pour cream over the gravy.
Best served with roti.
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By Same Chef
Chef
