I just couldn’t re-start my blog ! Simply because I was held up with so many things which were rather very important ! But each EOD I would say to my self that I am being unjust to my blog child ! Man! when blogging becomes a part of your daily life you literally miss writing. All I could do is, cook, take pics annnddd BOOOOMMM my daughter is up and dancing on my head ! Its been a while that her sleep has reduced and she is up almost all day long with only a short afternoon nap ! Not just this, my older one started school and this new school timings is such that he leaves home by 7am and returns by 2pm. The minute he comes back, its his lunch time and play time and then comes his homework time and then kids dinner and sleep ! Now where does my blog fit in ? 😦 I get to hear from my friends that my blog is dried up ! Oh yes! I would promptly reply. But deep down I knew I was missing my blog child alot 🙂
Anyway I am still taking a while to adjust to this new routine and to find some time for my blog. Keeping my fingers crossed that I somehow get time to write and share my recipes and experiences 🙂
Today’s recipe is Paneer Makhanwala/ Paneer Makhni. Paneer has topped my vegetarian list right from my childhood. I love paneer alot and inculcate it in our diet almost every week. Paneer makhni has all the goodness of soft paneer(cottage cheese), thick tomato-cashew gravy, fresh cream and butter. One of the easiest and quick way to make this irresistible dish. The only variation to the traditional recipe I have made is by adding diced onions, de-seeded tomato and capsicum. This is totally optional and can be avoided.In restaurants you just find paneer chunks in the rich thick tomato gravy. so, if you want a restaurant style gravy, simply omit the diced veggies from the list mentioned below
Paneer/Cottage cheese – 250 gms (cut into desired shape)
Diced veggies – I used onions,tomato and green capsicum
For tomato gravy:
Butter – 2 tbsp
Onion -1 medium (chopped)
Tomato – 3 medium(chopped)
Green chilli – 2
Bay leaf – 1
Cloves – 3
Cinnamon – 1″ piece
Green Cardamom – 3
Cumin Seeds/Jeera – 1/2 tsp
Saunf/Fennel seeds – 1/4 tsp
Garlic cloves – 6 (medium sized)
Cashew nuts – handful
Sugar – 1/2 tsp
Red chilli powder – 1 tsp
Coriander powder – 1/2 tsp
Kasuri methi/Dried fenugreek leaves – 1/2 tsp
Fresh cream – 3 tbsp (I used amul)
Grated cheese ( optional)
Butter- 1 tbsp
Garam masala- 1/2 tsp
- Heat butter in a pan and add cumin seeds, saunf, bay leaf, cinnamon, cardamom and cloves.
- Next, add onions and saute till translucent. When onions change colour, add chopped green chillies and garlic. Saute for few seconds till raw smell disappears
- Add cashews to this and continue sauteing
- Now add tomatoes and fry till oil separates.
- Add red chilli powder, coriander powder and mix till everything is incorporated.
- Turn off the heat and let the mixture cool. Now carefully take out the whole spices(cardamom,cinnamon, cloves and bay leaf) Discard them. Blend the remaining mixture to a smooth paste and set aside
- In the same pan, add butter and allow it to heat.
- Now add the ground mixture to this and bring to a boil. Add salt and garam masala. Add diced veggies and paneer to the gravy and mix well
- Add fresh cream and kasuri methi. Mix well.
- Serve hot with roti, chapati or rice.
- Using diced veggies is totally optional. You can skip it.
- Garnish with grated cheese and kasuri methi.
- Do not use ginger as it completely alters the taste of paneer makhni.