Paneer Makhani/ Butter Paneer (Cottage Cheese in Butter-Tomato Gravy)
Paneer Makhani is one of the simplest North Indian gravy that I have made. As the name suggests, it needs to be cooked in butter. However, keeping the "eat healthy" aspect in mind, I use a non -stick pan to reduce the consumption of butter. If you want to indulge yourself, go ahead and use butter ge
- 250 gms Paneer cubed
- 4 - 5 Tomatoes pureed
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1/2 teaspoon Chilli powder
- 1 tablespoon Kasuri methi
- 1/4 cup Fresh cream
- to taste Salt
- 2 tablespoons Butter Ghee /
Heat ghee in a pan..
Add the ginger-garlic paste and saute till the raw smell goes.
Add chilli powder and fry for a minute.
Tip in the pureed tomatoes and cook till oil separates.
Add salt and paneer and cook for a minute.
Meanwhile, in another heated pan, add the kasuri methi and heat on low flame till it turns a shade darker and the aroma comes out.
Switch off the heat and immediately tip the kasuri methi into a small bowl and crush finely using your finger tips.
Add this to the paneer and stir well.
Finally add the fresh cream and let it cook.
As soon as you see it bubbling switch off the heat.
Serve with any bread of your choice.