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18 November 2013,13:00 by
Ponmathi Srilekha.S

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PANEER MAKHANI

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Soak kaju in a little warm water for 10-15 minutes.
  • Drain kaju. Grind in a mixer to a very smooth paste using about 2 tablespoon water.
  • Boil tomatoes in 100 ml water. Simmer for 4-5 minutes on low heat till tomatoes turn soft. Remove from flame and cool. Grind the tomatoes along with the water to a smooth puree.
  • Heat oil and ghee in a kadai. Reduce heat. Add jeera. When it turns golden, add ginger-garlic paste.
  • When paste starts to change colour add the above tomato puree and cook till dry.
  • Add kasoori methi and tomato ketchup.
  • Add masalas - dhania powder, garam masala, salt and red chili powder. Mix well for a few seconds. Cook till oil separates.
  • Add cashew paste. Mix well for 2 minutes.
  • Add water. Boil. Simmer on low heat for 4-5 minutes. Reduce heat.
  • Add the paneer cubes. Remove from flame. Keep aside to cool for about 5 minutes.
  • Add enough milk to the cold paneer masala to get a thick curry, mix gently.
  • Heat on low heat, stirring continuously till just about to boil.
  • Add cream, keeping the heat very low and stirring continuously. Remove from flame immediately and transfer to a serving dish. Swirl 1 tablespoon cream over the hot paneer in the dish. Serve immediately.

INGREDIENTS

  • 250 grams paneer, cut into 1" cubes
  • 5 large tomatoes, each cut into 4 pieces
  • 2 tablespoon ghee
  • 2 tablespoon IDHAYAM sesame oil
  • 1 ½ teaspoon ginger-garlic paste
  • 1 tablespoon kasoori methi
  • 1 teaspoon tomato ketchup
  • ½  teaspoon jeera
  • 2 teaspoon dhania powder
  • ½ teaspoon garam masala
  •  1 teaspoon salt, or to taste
  • ½ teaspoon red chili powder
  • 200 ml milk
  • 100 ml cream
  • 3 tablespoon kaju 

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