They say that winter gives the green signal to indulge in ghee, butter and makhan. The cold will take care of the calories and it always helps to learn a classic recipe. A paneer makhani recipe video from Tarla Dalal’s kitchen will instantly make you want to try the dish. The simple reason being, besides being very easy to prepare, the super chef can’t stop wowing and gushing about how badhiya it is.
Ingredients
For the red gravy
1 cup chopped tomatoes
1/2 cup sliced onions
1/4 cup cashewnuts
2 whole dry kashmiri red chillies
Others
2 tbsp butter
1 tsp garlic (lehsun) paste
25 of cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms
1 bayleaf (tejpatta)
2 tsp dried fenugreek leaves (kasuri methi)
1 tsp garam masala
3 tbsp tomato puree
salt to taste
2 tbsp whisked curds (dahi)
1/2 tsp sugar
2 tbsp fresh cream
1 cup paneer (cottage cheese) strips , cut into 1” x 1/4”
For the garnish
1 tbsp fresh cream
Method:
For the red gravy
1. Combine all the ingredients along with 1 1/2 cups of water in a kadhai and boil on a high flame for 10 to 15 minutes or till the tomatoes are soft, while stirring occasionally.
2. Cool and blend in a mixer to a smooth paste. Keep aside.
For paneer makhani
1. Heat the butter in a kadhai, add the garlic paste and sauté on a medium flame for a few seconds.
2. Add the cinnamon, cloves, cardamom and bayleaf and sauté on a medium flame for a few more seconds.
3. Add the dried fenugreek leaves, garam masala, tomato purée and red gravy and sauté on a medium flame for another 2 to 3 minutes, while stirring continuously.
4. Add the salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
5. Add the curds, mix well and cook on a medium flame for 1 more minute.
6. Add the sugar, 1/4 cup of water, paneer and cream, mix well and cook on a medium flame for another 2 minutes.
7. Serve hot garnished with fresh cream.
Image courtesy: © Thinkstock photos/ Getty images
