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Butter Paneer or Paneer Makhani

Ingredients:

500gms Paneer cut into cubes

For the Gravy:

2 large onions

1/2 can tinned whole tomatoes

1 tsp garlic paste

1 tsp ginger paste

1 tsp kasuri methi (available in Indian stores under that name)

salt to taste

1 tbsp butter

50 ml fresh cream

1 tbsp oil

1 tbsp chili powder

1 tsp garam masala

 

Method:

Fry the paneer pieces in a tbsp of oil and keep aside.

For the Gravy:

Chop the onion and fry it in the one tablespoon of oil and put it in the blender with the tinned tomatoes and kasuri methi, grind it into a smooth paste.

Now heat the butter in a pan and add the ginger garlic paste and fry for 2 minutes , Now add the pureed mixture and salt , chilli powder and garam masala and cook till the raw smell of tomatoes disappear, Now add the Paneer and cook for 6 minutes more. Take off heat  and serve with naan .

Method for making paneer:

Take 1 litre milk and boil it , add 2-3 tbsp lime juice and curdle the milk. Now pour the curdled milk into a muslin cloth and squeeze out all the water. Place a weight over it for 4 hours. Take the weight off and carefully take the lump of paneer out and cut into cubes.

Paneer is available in all Indian stores, Ricotta cheese can used instead of paneer.

 

   
*** Read The Review Given By Times Of India

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                                              Last modified: October 17, 2003