Recipe Talk

Hi,

Could someone please help me with the recipe for paneer makhanwala ??? I tried making it last time but it did not come out like the one we eat at hotels, what is it that makes their gravy so smooth and tasty???? I need to make it early tomorrow.... Please help....

Title: Paneer Makhanwala
Categories: Bawarch3
Yield: 1 servings

250 g Paneer; (cut into cubes of
; 1" each)
1/2 tb Grated Paneer or Cheese
8 Garlic Cloves; (8 to 10)
1 Onion
1 1 inch piece Ginger
1 Bay Leaf
1 1 inch stick Cinnamon
2 Cloves
2 Cardamom
1 ts Red Chilli Powder
1/4 ts Turmeric Powder
Salt - to taste
1/2 ts Garam Masala
2 tb Malai or Cream
1/2 tb Butter
1/2 tb Coriander; (chopped)
3 tb Tomato Puree
1/4 ts Sugar
1 ts Kasoori Methi
Ghee to deep fry paneer

Deep fry paneer in hot ghee till light golden. Keep aside.

Grind the onions, ginger and garlic to a paste.

Heat 1/2 tablespoon of ghee (use the one in which paneer was fried) in a
heavy saucepan.

Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 seconds.

Add the paste and fry till golden.

Add the dry masala, sugar and tomato puree. Fry for 2 minutes.

Add 2 cups of water. Simmer on low flames for 7-8 minutes.

Add the malai, butter, methi, paneer pieces and cook for 2 minutes till
paneer softens.

Transfer to serving dish.

Garnish with chopped coriander and grated paneer.

Serve hot with parathas or naans.

Making time : 25 minutes

Serves : 4

Shelf life : Best fresh

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Copyright 2004

Available:

Asian Food Shop
or Gourmet Food Shop

PARAMPARA PANEER MAKHANWALA MIX

Sink your teeth into juicy paneer (cottage cheese) pieces and savor the richness of traditional Punjabi cuisine. The gravy is mild and deliciously thick.

Hot Cook Mix thoroughly the entire contents of this packet, 1 1/2 cups (225 ml) of water and 2 tbs. of plain yogurt in a bowl. Fry 150 gms. of Paneer (Cottage Cheese) cubes in 25 gms. of butter in a frying pan till they turn golden brown. Add the mixture from the bowl and cook till the gravy becomes thick.

Cooker Mix thoroughly the entire contents of this packet, 150 gms.of paneer (Cottage Cheese) cubes, 1 cup (150 ml) of water and 2 tbs. of plain yogurt in a cooker. Cook for 1 whistle. Add 25 gms. of butter or cheese.

Microwave Mix thoroughly the entire contents of this packet, 150 gms. of paneer (Cottage Cheese) cubes, 11/2 cups (225 ml) of water and 2 tbs. of plain yogurt in a microwave friendly bowl. Cover and microwave for 10 mins. Add 25 gms. of butter or cheese.

PANEER MAKHANWALA RECIPE

Ingredients:

250 gms Paneer
200 gms Fresh Cream (Malai)
200 gms Tomato Puree (Tamatar Ka Raas)
2-3 tblsp Butter
2 tblsp dried Fenugreek Leaves (Methi Ke Patta)
1/2 tsp Red chilli (Lal Mirchi) Powder
1/2 tsp Garam Masala Powder
2-3 Green chilli (Hari mirch)
As per taste Salt (Namak)

How to make paneer makhanwala:
Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.
Add the cream and garam masala powder and cook further for 2-3 minutes.
Add the paneer pieces and cook for a minute.
Serve hot garnished with coriander.

1.cut paneer fry them till golden brown

2.open the ready made packed Paneer Makhanwala mix which has all the masala and stuff mixed (no need to worry if the salt and stuff in correct proportion and all ) in it pour it in pan

3.add 2 table spoon curd and 2 cups water its ready .

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Paneer Makhanwala


Preparation Time : 25 min

Cooking Time : 20 min

Serves / Makes : 4

Ingredients

Paneer - 250 gms (cut into cubes of 1" each)

Grated Paneer or Cheese - 1/2 tbsp.

Garlic Cloves - 8-10

1 Onion Ginger - 1" piece

Bay Leaf - 1

Cinnamon - 1" stick

Cloves - 2

Cardamom - 2

Red Chilli Powder - 1 tsp

Turmeric Powder - 1/4 tsp

Salt - to taste

Garam Masala - 1/2 tsp

Malai or Cream - 2 tbsp

Butter - 1/2 tbsp

Coriander (chopped) - 1/2 tbsp

Tomato Puree - 3 tbsp

Sugar - 1/4 tsp

Kasoori Methi - 1 tsp

Ghee to deep fry paneer

Method

Deep fry paneer in hot ghee till light golden. Keep aside.

Grind the onions, ginger and garlic to a paste.

Heat 1/2 tbsp. of ghee (use the one in which paneer was fried) in a heavy saucepan.

Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 seconds.

Add the paste and fry till golden.

Add the dry masala, sugar and tomato puree. Fry for 2 minutes.

Add 2 cups of water. Simmer on low flames for 7-8 minutes.

Add the malai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens.

Transfer to serving dish.

Garnish with chopped coriander and grated paneer.

Serve hot with parathas or naan