Paneer Makhani with photonotes

This is the version of Mughlai Cuisine, a mouth watering recipe that can be best served with Roti, Kulcha, Chapathi, Romali roti, Pulkha, Butter Naan.The word “makhani” means thing cooked with butter and fresh cream. I am sure this gonna be a enjoyable recipe for all Vegan lovers.

What do you need…Ready?


200 g Paneer(Cottage Cheese); cut into a 20 small cubes
4 tsp Butter (melted)
3 Onion; finely chopped
3-4 pieces Green chillies; finely chopped
2 tsp Ginger, Garlic paste
2 Bay Leaf (Tepatta)
2 Cardomon
2 Cloves
1 Cinnamon
½ tsp Red Chilli Powder / Kashmir Chilly powder
½ tsp Garam masala powder
1 tsp Sugar
Corriander Leaves; Garnish

Grind
3 Tomatoes; finely chopped, grinded; keep it in a bowl.
2 tsp Poppy seeds (Khuskhus)
15 pieces Cashew Nuts
soak both ingredients for 3-4 hours with 10 tsp of milk in a bowl, grind it as a fine paste.
This brings more taste and consistency to the gravy. These ingredients are the secret of the Mughlai cuisine.

PHOTO NOTES OF MAKING PANEER MAKHANI(plz mouse over on each parts of below image to view the steps)


                  

Start,Camera, Action

1. Cut the Paneer, shallow brown fry & keep it in a bowl with warm water.

2. Heat the Sauce pan, add butter, and add all the spices, Onion, Tomato paste, green chillies.

3. Sauté till it becomes a smooth pulp.

4. Add poppy seed and cashew nuts paste and fry it on a low flame.

5. Add Chilli powder, salt, sugar along with the gravy, stir continuously.

6. Add all fried Paneer cubes when gravy begins simmer, Add garam masala powder.

7. Add some Fresh cream, coriander leaves to garnish and serve with hot.