- submitted by Dahlia on 03-10-2009
(Paneer Makhani, Paneer Makhanwala, Indian Cheese Curry, Paneer Kurma)
Paneer - 1/2 lb (250 gms)
Onion - 1 big/2 small (chopped)
- Ginger Garlic Paste - 1 tbsp
Tomato - 3 small/ 2 big (blanched and pureed)
- Cashew Paste - 2 tbsp
Chilly Powder - 2 tsp (or to taste)
- Coriander Powder - 1 tsp
Garam Masala Powder - 1/2 tsp
- Turmeric Powder - 1/4 tsp
Kasoori Methi (dry) - 1 tsp
- Cumin Seeds (Shahi Jeera) - 1/2 tsp
Butter - 2-3 tbsp
- Oil - 1 tsp
- Orange-red food colour - 1/4 tsp
- Salt - to taste
Heavy Cream (Fresh Cream) - 1/4 cup
- Cilantro - for garnish (finely chopped)
- Heat little oil in a pan, and saute the onions till it sweats and cooks nicely. You need not brown it.
Let it cool nicely and then puree the mixture.
- In a different pan, melt the butter and splutter some cumin seeds.
Add the onion puree to this and fry for few minutes.
- Add the ginger garlic paste and fry for another minute.
Add the turmeric powder, tomato puree, cashew paste, kasoori methi, chilly powder and coriander powder.
- Reduce the flame and let the mixture cook for 5 minutes.
Add about a cup of water, food colour and required salt and let the gravy come to a boil.
- Add the garam masala powder, paneer cubes and the heavy cream/evaporated milk and let the whole gravy cook for another 5 minutes till all the flavours blend together.
- Garnish with finely chopped cilantro or fresh cream.
- You can fry the paneer cubes before adding to the gravy.
- To reduce the calories, you could add evaporated milk or fat free half and half or fat free milk instead of heavy cream. In that case do not add water.
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