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Paneer Makhani Recipes
MAKING 1. In a pan heat butter and oil together fry paneer from both sides until golden brown. Set aside. 2. To the same pan add onion ginger garlic and salt fry until tender. 3. In a blender jar add the onion mixture yogurt almond powder 2 tablespoons of
Reshmi Paneer Butter Masala
This is not a curry you should try to make if youre counting calories. Lightening this curry will not give you the same taste. The flavor of this dish comes from the rich ingredients used you will not get the same results if you substitute cream with milk or
Paneer makhani is a preparation of cottage cheese with cream and tomato puree. Spiced and flavored with garam masala coriander powder red chilies mace and other spices the paneer makhani is a heavy and rich preparation that is best servd with naan or pulao.
Classic Paneer Makhani
1. Heat ghee in a karahi. Add tomatoes ginger tej patta moti illaichi kasoori methi and chilli powder. 2. Cook covered for about 10 minutes till the tomatoes are pulpy. 3. Cool. Grind the tomatoes to a puree in the mixi. 4. Pass the puree through a fine sieve.
Heat oil in a kadai add ginger and chopped tomato stir well for a couple of minutes. Add ground tomato. Keep stirring to make a fine paste add both ghee and oil into it. Add cardamom stir well for 2 minutes. Add salt sugar chilli powder and garam masala powder
A mouthwatering dish of paneer cooked in the exotic Indian Spices and condiments. The cashew paste adds its classic taste and flavor . Serve hot with any of the Indian breads or rice. Take a pan and add the oil and a tbsp of butter chopped onions and ginger