“Paneer
Makhani” Recipe
Recipe
Cuisine: Indian | Recipe Category:
Lunch/Dinner
Prep Time: 40 mins | Cook time: 40 mins | Serves: 2-3
Prep Time: 40 mins | Cook time: 40 mins | Serves: 2-3
Milk is one of most useful and
in-demand ingredient of every kitchen… If you have sufficient milk in your
kitchen then use it to make either paneer, dahi etc etc..with paneer you can
either prepare sweet dish or use it to make any spicy gravy recipe or make
paneer pakora’s etc etc…you can easily get paneer from market but homemade one
is best due to its freshness, taste and better quality. Using fresh paneer for
gravy like that for paneer butter masala is too delicious. Here I give you
recipe to make homemade paneer as well as paneer makhani with lots of butter,
cream and spicy masala ingredients...so let's have a look.
Ingredients:
2 onions
(paste)
1 teaspoon cumin seeds
1 teaspoon cumin seeds
1 teaspoon
ginger garlic paste
1/2 Cinnamon stick
1 teaspoon oil
1 teaspoon oil
3 teaspoon butter
1 star anise
1 tejpatta
1 cup milk and cream
Salt as per your taste
1 star anise
1 tejpatta
1 cup milk and cream
Salt as per your taste
Gravy
Ingredients:
|
4
tomatoes
|
2 black
cloves
|
2 green
chili(optional)
|
1 black
cardamom
|
½ cinnamon
stick
|
1 red chili
|
½
teaspoon food color
|
½
teaspoon red chili powder(optional)
|
½
teaspoon turmeric powder
|
1/2
teaspoon garam masala powder
|
1
teaspoon coriander powder
|
Kitchen utensils required:
- 2 non-stick pan (I prefer: Vinod Zest Non- Stick Friendly Pan)
- 2 Spatula (I prefer: PINDIA Wooden Curved Spoons)
- 15 bowls (I prefer: Borosil Mixing Bowl)
- 1 Mixer-grinder( I prefer: Prestige Hero 550- Watt Mixer Grinder)
- 1 Chopper (I prefer: Genius Nicer Dicer Plus Multi Chopper Vegetable Cutter Fruit slicer)
- 1 Water jug
Step by step procedure:
To make paneer at home:
Step-1 Take deep fry pan. Heat deep fry pan and add milk. Let it
boil on high flame, when milk is boiled then switch the flame to low. Now add
lemon juice into milk very slowly and stir it continuously until whey water
fully separates. Here you will get curdle milk.
Step-2 Take muslin cloth or dupatta and pour curdle milk into it
and wash it with cold water to get soft paneer for making paneer makhani . Now
hang it for 30 minutes so that excess water is removed.
Step-3 Now take out paneer in a bowl and keep it in a freeze for at
least 1 hour so that it is completely set to cut into pieces.
To make gravy
Step-1 Heat nonstick deep fry pan, add oil, butter, cumin seeds,
green chili, cinnamon stick, star anise, tejpatta.
Step-2 Now add onion paste and fry it.
Step-3 Add
ginger garlic paste in it and fry it for 1 minute.
Step-4 Now make
fine paste of all the gravy masala in the grinder, then add it in a pan. Cover
the pan with lid and cook it for 4-5 minutes at low flame until oil comes on
top of masala’s.
Step-5 When masala is cooked well then at low flame add milk and
cream(slowly with continuous stir) and let it boil once. When it is cooked then
add salt, water and let it cook for 2 minutes on medium flame.
Step-6 Add paneer and let it cook for 2 minutes on high flame.
When done, garnish it with coriander
leave and grated paneer.
Enjoy it with paratha or naan or
with pulav.
Tips:
- Add very less amount of water for making thick gravy.
- Cook masala very well.
- Always add milk and cream on low flame and slowly with continuous stir otherwise milk will curdle.
"Do you have any questions?"
Please leave
a comment below with any questions. Thank you!
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