Paneer makhani

                  Paneer makhani

                     Description

Cuisine- punjab

Main ingredients- cottage cheese/paneer

Nutrition facts- calorie,carbohydrates,fat,protein and fibres

Cooking time- 20-30 minutes

Preparation time- 15-20 minutes

Servings- 4

Level of cooking- medium

Course- main course- vegetarian.

                   Ingredients

• Cottage cheese/paneer- 250 gms
• Freh tomato puree- 3 cups
• Butter- 4 tsp
• Oil 4 teaspoons
• Green cardamoms- 4
• Cloves- 6
• Cinnamon- 2 inch stick
• Garlic paste- 1tsp
• Ginger paste- 1tsp
• Green chillies,chopped- 2
• Salt- to taste
• Red chilli powder- 1 1/2 tsp
• Garam masala powder- 1 tsp
• Dried fenugreek leaves/kasoori methi- 1 tsp
• Honey- 2 tbsp
• Skimmed milk- 1/4 cup
• Fresh coriander leaves for garnishing

                   Method

Put tomatoes in a boiling water for 10-15 minutes,then drain the water,remove the skin and puree the tomatoes.

              Cut the paneer into two thick slices. Heat 2 tsp of butter in a non-stick pan. Add green cardamoms, cloves, cinnamon and sauté till fragrant. Add green chillies and ginger and garlic paste and continue to sauté. Cook tomato puree in another non-stick pan with salt till it reduces slightly. Add this to the ginger-garlic masala and cook. Heat the remaining butter in a grill pan and place the paneer slices on it. Sprinkle some salt and red chilli powder and grill, turning sides once, till both the sides are golden. Add coriander leaves to the tomato gravy and mix. Add salt, remaining red chilli powder, garam masala powder, kasoori methi and honey and mix well. Once the paneer pieces are well grilled, take them off the pan and cut into cubes. Add these cubes to the gravy and mix. Just before serving add milk and mix.

                         Serve hot with chapatis or paranthas or naan.