Today i am sharing a childhood favorite dish “Paneer Makhani” which Mom makes it very often. Indian cottage cheese which is widely known as Paneer requires no culturing ,can be easily made at home curdling warm milk with lemon juice or fruit vinegar.

Sometime unexpected Changes in Life make you more stronger ,it reveals the core potential within you. And if you tackle everything with a sense of discovery ,you gonna win at the end. The most important is your attitude toward this new situation.

But i happily greet all changes when it comes to FOOD, whether trying a completely new dish for the very first time or experimenting in my kitchen with new recipes or simply making dishes from childhood memories…Anything related to Food always bring a cheerful moment to me.

In preparing this north-Indian popular dish ,cream is added at last bringing that extra richness to the dish.

 

 

 

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Paneer Makhani
Course side dish
Cuisine north indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course side dish
Cuisine north indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Blanch and peel tomatoes ,make a puree of it.
  2. In a pan heat butter and oil ,add bay leaf ,peeper ,chopped onion ,ginger ,garlic and fry for 2 minute.Add cashew nut and fry for another minute.Cool the mixture .Discard bay leaf from the mixture and make a paste adding few drops of water.
  3. In the same Pan add this paste and cook for a minute.Add tomato puree and sugar to it and saute it till the masala is done.
  4. Add coriander powder,cumin powder,salt,cardamom powder,cinnamon powder ,chili powder and cook for a minute. Add water and let it cook at medium flame for 2 minute.
  5. Add Paneer cubes & cook for a minute. Add crushed kasori methi (dried fenugreek leaves), cream and switch off the flame. Cover and leave it for 2 minute.
  6. Serve hot with Indian flat bread or Dahi wali Roti.
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