BEST FOR
Malai Paneer Masala
Author: Piyush Wadhwani
Cuisine:
North Indian
Ingredients:
Preparation:
- Paneer 250 gms – cubed and deep fried
- 2 big tomatoes
- 3 medium sized onions
- 1 cup fresh malai
- 1 table spoon amul butter
- 50 ml milk
- 50 ml water
- 1 tbsp oil
- 2 green chillies
- 2 tsp ginger garlic paste
- 1/2 tsp whole jeera
- 1/2 tsp turmeric
- 1/2 tsp red chilli
- 1/2 tsp jeera powder
- 1/2 tsp saunf powder
- 1/2 tsp green cardamom powder
- 2 tsp Kashmiri mirch
- 1 tsp freshly ground garam masala powder
- 1 tsp freshly ground coriander powder
- 1 tsp dry roasted kasuri methi
- Coriander leaves and slit green chillies for garnishing
- Salt to taste
Preparation:
- In a pressure cooker add roughly chopped tomatoes, amul butter, ½ cup cream, milk and water.Cover it and cook until 8-10 whistles or till onions are cooked well. Cool it and blend it to make puree.
- Now heat oil in a non stick kadhai and add jeera and ginger garlic paste, sauté for a minute now add sliced onions, chopped green chillies, dry masalas, garam masala and cook until onion are cooked and brown in colour.
- Blend the onions masala into paste.
- Mix tomato puree and onion paste and cook till oil separates. Keep on adding hot water in between for desired consistency of gravy
- Add fried paneer cubes, remaining ½ cup cream and allow it to simmer for 7-8 minutes.
- Add roasted kasuri methi and garnish with coriander leaves and slit green chillies.
- Serve hot with roti, naan, paratha etc.
About the Author
 | Piyush Wadhwani |
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