Recipe - Paneer Makhanwala

250 g Paneer; (cut into cubes of
; 1" each)
One half tablespoon 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 teaspoon Red Chilli Powder
One fourth teaspoon Turmeric Powder
Salt to taste
One half teaspoon Garam Masala
2 tablespoon Malai or Cream
One half tablespoon Butter
One half tablespoon Coriander; (chopped)
3 tablespoon Tomato Puree
One fourth teaspoon Sugar
1 teaspoon 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 One half tablespoon of ghee (use the one in which paneer was fried) in a
heavy saucepan.

Add clove, bayleaf, cardamom and cinnamon. Fry for 34 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 78 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

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