Ingredients
-
400
-
1/2
-
250 - 300
-
1
-
2
-
1/2
-
1
-
1
-
5
-
1/4
-
-
-
-
-
Directions
Paneer Makhani,Paneer in a rich tomato-based gravy.It has 0% onion ,0% garlic and 100% YUM,I submitted my previous comments before rating this recipe. I definitely give it five stars. Very tasty and so easy.,I loved this! It’s very mild and rich; I couldn’t stop eating it. I made a couple of minor changes…used cardamom powder rather than the whole seeds, used sour cream instead of the heavy cream, and I didn’t strain the tomato mixture. Also, I removed the bay leaf before processing the sauce. Absolutely delicious…thanks for posting this!
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Steps
|
1
Done
|
Heat Oil, Add the Chopped Tomatoes,Ginger, Bay Leaf, Cardamom, Methi and Chilli Powder. |
|
2
Done
|
Cook Covered Till the Tomatoes Turn Soft. |
|
3
Done
|
Cool, and Grind the Tomato Mixture to a Puree and Pass Through a Sieve. |
|
4
Done
|
Keep the Tomato Puree on the Fire, and Add Salt,Sugar, Garam Masala and Cook on Low Flame For 3-5 Minutes. |
|
5
Done
|
Add the Paneer Cubes and Cook Till Soft. |
|
6
Done
|
Now Add the Cream Keeping Some For the Garnish and Remove from Fire. |
|
7
Done
|
Just Before Serving Add the Paneer Pieces and Garnish With Beaten Cream and Coriander Leaves. |
