Fresh Indian cottage cheese/ paneer dunked in rich tomato gravy mixed with cashewnut and fresh cream. It is served with steamed rice, Naan, roti, pulka. One of the base Indian gravy is makhani gravy. Makhani is hindustani word meaning with butter. It is one of the exotic, versatile gravy. My hubby loves paneer equally to mushroom. Whenever I make pulka, I make this recipe.
Ingredients:
Tomato - 4 (large)
Cashewnut - 20 nos
Oil - 5 tablespoon
Butter - 3 tablespoon
Bay leaf - 2 no
Cardamom - 2 no
Cinnamon stick - 2 no
Kashmiri red chilli powder - 1 1/2 teaspoon
Water -to boil
Ginger garlic paste -2 teaspoon
Sugar - 2 teaspoon
Salt - to taste
Kasturi methi - 1 teaspoon
Jeera powder -1 teaspoon
Green Chilli - 1 (slit into 2)
Ginger- 25 gram (julienne)
Fresh cream - 1 tablespoon
Cumin seed - 1 teaspoon
Panner - 250 gms
Method:
1. Slit the base of tomato into 4. Boil 2 glass of water in a sauce pan and add 1 teaspoon of salt and 1 teaspoon of oil to it. Add slit tomato to it, cover the pan with lid and allow tomatoes to boil. After 5 mins, add cashew nuts to it and again close the pan. Let this mixture boil for 5 mins.Switch off the flame. Allow the mixture to cool off. Drain the water in which tomatoes boiled.
2. To the drained water add red chilli powder and keep it aside.
3. Blend boiled tomatoes and cashew nut to fine paste.
4. Heat 2 tablespoon of oil in a pan and add bay leaf, cinnamon stick and cardamom to it. Saute it for a min and add ginger garlic paste.
5. Mix well until raw smell of ginger garlic paste vanish off, now add the red chilli powder mixed water to it. Boil it for 5 minutes.
6. Now add blended tomato paste to pan and allow it to simmer by adding 2 teaspoon of sugar. Adding sugar will give glassy texture.
7. After 5 minutes, add jeera powder, kasturi methi, required salt, 2 cubes of butter and mix well. Allow it to simmer for another 5 minutes. Makhani gravy is ready to be served.
8. Heat oil in a separate kadai, add cumin seeds, green chilli and julienne cut ginger (length wise strips) and saute well. Now add the tomato gravy(Makhani gravy) to the kadai and add panner cubes and allow it to boil for 5 minutes in medium flame.
9. Finally add 1 teaspoon of kasturi methi, fresh cream and mix well. Finally add 1 tablespoon of butter and switch off the flame.
Garnish it with grated panner . Hot,exotic, delicious and versatile Panner Makhani is ready to be served.
Tomato - 4 (large)
Cashewnut - 20 nos
Oil - 5 tablespoon
Butter - 3 tablespoon
Bay leaf - 2 no
Cardamom - 2 no
Cinnamon stick - 2 no
Kashmiri red chilli powder - 1 1/2 teaspoon
Water -to boil
Ginger garlic paste -2 teaspoon
Sugar - 2 teaspoon
Salt - to taste
Kasturi methi - 1 teaspoon
Jeera powder -1 teaspoon
Green Chilli - 1 (slit into 2)
Ginger- 25 gram (julienne)
Fresh cream - 1 tablespoon
Cumin seed - 1 teaspoon
Panner - 250 gms
Method:
1. Slit the base of tomato into 4. Boil 2 glass of water in a sauce pan and add 1 teaspoon of salt and 1 teaspoon of oil to it. Add slit tomato to it, cover the pan with lid and allow tomatoes to boil. After 5 mins, add cashew nuts to it and again close the pan. Let this mixture boil for 5 mins.Switch off the flame. Allow the mixture to cool off. Drain the water in which tomatoes boiled.
2. To the drained water add red chilli powder and keep it aside.
3. Blend boiled tomatoes and cashew nut to fine paste.
4. Heat 2 tablespoon of oil in a pan and add bay leaf, cinnamon stick and cardamom to it. Saute it for a min and add ginger garlic paste.
5. Mix well until raw smell of ginger garlic paste vanish off, now add the red chilli powder mixed water to it. Boil it for 5 minutes.
6. Now add blended tomato paste to pan and allow it to simmer by adding 2 teaspoon of sugar. Adding sugar will give glassy texture.
7. After 5 minutes, add jeera powder, kasturi methi, required salt, 2 cubes of butter and mix well. Allow it to simmer for another 5 minutes. Makhani gravy is ready to be served.
8. Heat oil in a separate kadai, add cumin seeds, green chilli and julienne cut ginger (length wise strips) and saute well. Now add the tomato gravy(Makhani gravy) to the kadai and add panner cubes and allow it to boil for 5 minutes in medium flame.
9. Finally add 1 teaspoon of kasturi methi, fresh cream and mix well. Finally add 1 tablespoon of butter and switch off the flame.
Garnish it with grated panner . Hot,exotic, delicious and versatile Panner Makhani is ready to be served.
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