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Thursday, May 26, 2016

Paneer Makhanwala

  1. Ingredients:
  • 1 cup paneer (about 10-12 pieces)
  • 2 tbsp. oil
  • 1 medium onion-chopped as finely as possible
  • 2 medium fresh tomatoes-finely chopped
  • 1/2 packet-250 gms tomato puree (if using both, u can decide the proportion)
  • 2-3 cloves garlic, peeled
  • 1/2 " piece of ginger (opt.), peeled
  • 1/2 tsp jeera
  • 1 to 1 1/2 tsp  choley or pav bhaji masala
  • 1/4 to 1/2 tsp salt (to your taste)
  • chopped fresh coriander to garnish(opt.)
  1. Method:
  • Put oil in a pan. Add jeera and cover. When it changes colour, add onion. Mix well. Increase the heat little bit and let it cook till just changes colour....being careful that it doesn't burn! so, stir occasionally
  • While the onion is getting cooked, finely chop or grate the garlic and ginger 
  • When the onion gets slightly coloured, on a LOW HEAT , add the garlic + ginger add the grated onion garlic and stir, cook for a bit. You will smell the aromas of garlic/ginger.
  • Add the  choley masala and stir.
  • Then add the tomatoes , cover and let it cook for a few minutes.
  • At this stage you can add steamed vegetables or just capsicums , salt to taste, mix well.
  • Add some cream. Cook covered for further 4-5 minutes.
  • Garnish with coriander.
  • If you find the curry sour(depending on the flavor of the tomatoes), u can add extra  cream.
  • If the gravy is too thick, u can add little water.
  • For that extra bit of nourishment,  you can grind some ground almonds or cashews and add at the stage before adding the masalas .

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