Titles:indulge in the creamy splendor of paneer makhani:A delectable recipe
Introduction:
paneer makhani ,also known as paneer butter masala , is a beloved Indian dish that is adored for its rich, creamy texture and tantalizing flavors. This vegetarian delicious features paneer (Indian cottage cheese) cooked in a velvety tomato-based gravy, infused with aromatic spices. Whether you’re a fan of Indian cuisine or simply looking to expand your culinary repertoire, this blog post will guide you through the process of preparing a mouthwatering paneer makhani that will leave you craving more.
Ingredients:
To prepare paneer makhani for apporaximately four servings, gather the following ingredients :
For the paneer marinade :
. 250 grams of paneer ( Indian cottage cheese),cut into cubes
. 2 tablespoon of yogurt
. 1 teaspoon of ginger-garlic pasta
. 1/2 teaspoon of red chillie powder
. Salt to test
For the gravy :
. 3 medium size tomato, blanched and pureed
. 1 large onion , finely chopped
. 2 green chillies, slit lengthwise
. 2 tablespoon of butter
. 1 tablespoon of oil
. 1 teaspoon of cumin seeds
. 1 teaspoon of red chili powder
. 1/2 teaspoon of turmeric powder
. 1 teaspoon of garom masala
. 1/2 cup of heavy cream
. 2 tablespoon of cashew pasta ( soaked and ground cashews)
. Salt to test
. Fresh coriander leaves for Garnishing
Instructions:
- Marinating the paneer:
. In a blow,combine yogurt, ginger -garlic paste, red chili powder and salt .
. Add the paneer cubes to the marinated , ensuring the are well-coated .
. Allow the paneer to marinate for apporaximately 15-20 minutes.
2. Prepareing the gravy :
. Heat butter and oil in the pan or kadai over medium heat.
. Add cumin seeds and let them splutter.
. Stir in the chopped onions and green chillies, sautéing until the onions turn golden brown.
. Add the tomato puree to the pan and cook antil the raw smell dissipates , and the oil starts separating from the mixture.
. Sprinkler im the red chili powder, turmeric powder, gorom masala and salt. Mix well and salt.mix well and cook for another 2-3 minutes.
3. Cooking the paneer:
. Reduce the heat to law and add the cashew pasta to the gravy. Stir well to combine.
. Gently add the marinated paneer cubes, distributing them evenly in the gravy.
. Cover the pan and let the paneer simmer for apporaximately 10-15 minutes , allowing it to absord the flavor of the gravy.
. Stir in the heavy cream, gently incorporating it into the gravy. Cook for an additional 2-3 minutes.
4. Serving:
. Garnish the paneer makhani with fresh coriander leaves to add a vibrant touch.
. Serve the dish hot with nan, roti or steamed rice.
Conclusion:
paneer makhani is a culinary masterpiece that showcases the richness and depth of Indian flavors. With its creamy texture, robust spices , and tender paneer this dish is sure to empress your taste buds and leave you craving more.
