Paneer Makhanwala or butter paneer is a popular Indian Main dish which goes well with any kind of Indian bread viz. Butter naan, Butter roti, phulka, chapati, jeera rice etc. Whenever we go out to eat at the restaurant, we order for this along with butter naan or roti.
My daughter and son like paneer preparations very much. Paneer packet has been lying in the fridge for the last one week. So decided to make the same today for dinner. Paneer i used to make it at home with low fat milk. my daughter says, mummy, home made paneer is 100% better than the store bought one.
Let us look at the recipe now:
Preparation time: 10-15 minutes
cooking time: 30 minutes
serves: 3-4
Ingredients:
200 gms paneer (low fat paneer)
3 big tomatoes
1 big onion
3 tbsp butter
2 tsp oil
1 stick of cinnamon (small)
2 cloves
1 bay leaf
1 tsp ginger garlic paste
1/2 tsp kasuri methi
2 tbsp fresh cream
1 tbsp coriander powder
1/4 tsp chilli powder
1 tbsp coriander seeds
1 red chilli broken into pieces.
1/2 tsp garam masala
salt as required
Method:
1. Slice the onion, keep aside
2. chop the tomatoes and keep aside.
3. Heat two tablespoons butter with one teaspoon oil in a kadai.
4. When it becoms hot, add bay leaves, cloves, cinnamon, red chillies and coriander seeds.
Sauté for a minute.
5. Add onion and stir-fry for a minute.
6. Add ginger garlic paste, saute the same for few seconds.
7. Add coriander powder, red chilli powder and chopped tomatoes.
8. Cook the same on high flame till oil starts leaving the masala, remove from gas allow to cool.
9. Puree the same in a mixer and keep aside.
10. Heat the remaining butter/oil in a pan.
11. Add the puree in it and cook for two minutes.
12. Cut the paneer into cubes and add to the puree with salt.
13. Add half a cup of water. Cook covered on low flame for five minutes.
14. Sprinkle kasoori methi, garam masala and mix well.
15. Remove from gas and mix in the cream before serving.
16. Garnish with coriander leaves, if you wish.
How to serve:
serve hot with chapati and salad.
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My daughter and son like paneer preparations very much. Paneer packet has been lying in the fridge for the last one week. So decided to make the same today for dinner. Paneer i used to make it at home with low fat milk. my daughter says, mummy, home made paneer is 100% better than the store bought one.
 |
| Paneer Makhanwala |
Let us look at the recipe now:
Preparation time: 10-15 minutes
cooking time: 30 minutes
serves: 3-4
Ingredients:
200 gms paneer (low fat paneer)
3 big tomatoes
1 big onion
3 tbsp butter
2 tsp oil
1 stick of cinnamon (small)
2 cloves
1 bay leaf
1 tsp ginger garlic paste
1/2 tsp kasuri methi
2 tbsp fresh cream
1 tbsp coriander powder
1/4 tsp chilli powder
1 tbsp coriander seeds
1 red chilli broken into pieces.
1/2 tsp garam masala
salt as required
Method:
2. chop the tomatoes and keep aside.
3. Heat two tablespoons butter with one teaspoon oil in a kadai.
4. When it becoms hot, add bay leaves, cloves, cinnamon, red chillies and coriander seeds.
Sauté for a minute.
5. Add onion and stir-fry for a minute.
6. Add ginger garlic paste, saute the same for few seconds.
7. Add coriander powder, red chilli powder and chopped tomatoes.
8. Cook the same on high flame till oil starts leaving the masala, remove from gas allow to cool.
9. Puree the same in a mixer and keep aside.
10. Heat the remaining butter/oil in a pan.
11. Add the puree in it and cook for two minutes.
12. Cut the paneer into cubes and add to the puree with salt.
13. Add half a cup of water. Cook covered on low flame for five minutes.
14. Sprinkle kasoori methi, garam masala and mix well.
15. Remove from gas and mix in the cream before serving.
16. Garnish with coriander leaves, if you wish.
How to serve:
serve hot with chapati and salad.
 |
| Paneer Mahkanwala with phulka |
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