Paneer Makhani



Cottage Cheese (paneer) 10-12 1-inch cubes
Tomatoes 3
Green Chillies 2
Ginger 1/2 inch piece
Garlic 5 cloves
Bay Leaf 1
Peppercorns 4
Cinnamon 1 inch stick
Green Cardamom 3
Cloves 4
Red Chilli Powder 1 tsp
Salt to taste
Dried Fenugreek Leaves (kasuri methi) 1 tsp
Fresh Cream 1/2 cup

Method of preparation:

Wash, chop and grind tomatoes into paste.
Remove stems, wash and chop green chiles finely.
Peel, wash and chop ginger coarsely.
Peel and chop garlic roughly.
Grind ginger and garlic into paste.

Heat oil in a pan, add bay leaf, peppercorns, cinnamon, cardamom and cloves.
Stir fry and add ginger garlic paste and green chiles.
Add tomato puree, red chilli powder, salt and 1/2 a cup of water.
Bring to boil and cook for 5 minutes.
Add kasuri methi, paneer cubes and cook for 10 more minutes.
Add the fresh cream to paneer and cook for 2 more minutes.
Serve hot with chapati or roti.

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Posted by on May 8 2010 Filed under Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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