PANEER MAKHANI (INDIAN COTTAGE CHEESE CUBES DIPPED IN TOMATO BASED RICH GRAVY )

Paneer Makhani is a  well known Punjabi dish. Cubes of paneer  are simmered in a creamy, tomato based gravy.Anyone who is familiar with Indian cuisine, should  not  miss
 this rich flavourful dish....  a must try dish for all paneer lovers.

When we make  Paneer Makhani at home,then the taste  differs  from one place   to   another  because  the  spices might differ from region to region....even from one household to another.Some like to fry and brown the paneer, while some use it raw..today I am going to share the recipe of my version  of  Paneer Makhani, it is partially  influenced  by the recipe of great chef and also my favourite. Mr.Sanjeev Kapoor.
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Author -Moumita
Preparation Time -10 Minutes 
Cooking Time-15 Minutes 
Serving -4
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INGREDIENTS OF MAKING PANEER MAKHANI 

Paneer (cottage cheese)-250 grams(cut into cubes )..you can use store bought or Homemade Paneer.
Oil-1/4 Cup

Green cardamom-4

Cloves-3

Cinnamon-1 inch stick

Garlic Paste-1tbsp

Ginger paste -1/2 tbsp

Green chillies paste-2tsp

Fresh tomato puree or Homemade tomato puree 1 1/2 cups

Salt to taste

Kashmiri red chilli powder -2 teaspoons

Coriander powder - 1tsp

Fresh coriander leaves chopped-1/4cups

Garam masala powder-1 teaspoon

Kasuri Methi or Dry Fenugreek Leaves -1/4 cup (chopped )

Cold  milk-1/4cup(do not add hot milk..As for  tomatoes  the gravy  is little  bit tangy...for  adding  hot milk..gravy will be curdled.

Milk Powder -2tsp (optional )

Sugar -1/2tsp

Flour Mixture...1tsp (add 1tsp Flour into a bowl. .add 2tsp water...and mix..it will help to do the gravy more thick)


HOWTO MAKE TOMATO PUREE  AT HOME 

You will need to have 2 cups chopped tomatoes.
Combine all the chopped tomatoes along with 1½ cups of water in a pan...and boil on a high flame for 10 to 15 minutes or till the tomatoes are soft, while stirring occasionally.Cool ...peel the skin ...and blend in a mixer to a smooth mixture. Keep aside.


METHOD OF MAKING PANEER MAKHANI


Mix paneer  cubes  with salt and red chilli powder. .keep them aside for 5 minutes.

Heat two teaspoons oil in a non-stick pan. Add the paneer cubes and fry until light brown of both the sides  .Remove  from heat..and keep on absorbent paper...


Heat remaining oil in a another non stick pan...add bay leaf...cardamoms, cloves, cinnamon, garlic paste ,green chilli paste  and ginger paste.. and sauté until oil gets separated.

Add tomato sauce...and cook to continue  for 2 minutes. ..add  tomato puree and cook for  till it reduces slightly and raw smell  of tomatoes goes away.


Add salt, remaining red chilli powder,  coriander powder,kasoori methi and sugar and mix well...cook on low flame for 2-3 minutes.

Add milk powder.flour water mixture....and mix...add chopped  coriander leaves and garam masala powder...mix..

Add milk ..mix properly...switch off the gas..

Serve hot  with any Indian bread  like Naan, Paratha,Tandoori Roti, Tawa  Roti...or you have  it with any rice dish...like jeera rice..
Vegetable pulao and many more.